Name: Chickpea curry with spinach and eggs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Low-calorie cooking spray; 2 tsp cumin seeds; 1 tbsp black mustard seeds; 4 tsp ground coriander; 2 tsp ground turmeric; ½ tsp cayenne pepper; 4 large garlic cloves, crushed; 1 medium-hot red chilli, deseeded and finely chopped; 2 x 400g cans chopped tomatoes; 2 x 400g cans chickpeas, drained and rinsed; Juice of 1 small lemon; 500g baby spinach; 4 large eggs*; Chopped fresh coriander, to serve; *Pregnant women, the elderly, babies and toddlers are advised to eat eggs showing the British Lion stamp if eating raw or partially cooked eggs.

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This recipe will take you 30 minutes

Serves 4

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