This Curried Spinach, Eggs & Chickpeas dish is one of my favourites that I’ve cooked for a while! It contains some of my absolute favourite ingredients. It contains an impressive four of your recommended 5-a day, is packed full of protein and is rich in flavour. Plus, it’s low calorie making it a great meal for weight loss due to the filling nature of the protein!
I was able to get quite a few servings out of this recipe, therefore it’s a great one for all the family, or for meal prep. Spinach is a great source of vitamins and iron, so it’s a useful ingredient to include in your cooking. Read on to find out exactly what to do to make this delicious recipe…
What you’ll need to make Curried Spinach, Eggs & Chickpeas
2 onions, sliced
2 garlic cloves, crushed
Large bag of fresh spinach
2 x 400g can chickpeas
2 large eggs
500g cherry tomatoes, chopped
2 tsp cumin
2 tsp coriander
1 tsp ginger
2 tsp turmeric
2 tsp curry powder
Method:
– Cook the onions and garlic in a large pan until soft and then stir in the spices and cook for another couple of minutes.
– Add the chickpeas, tomatoes a couple of cans of water then stir in the spinach and simmer for around 20-25 mins, stirring regularly.
– Boil the eggs in pan of water for 5-7 mins, the rinse with cold water when ready and peel.
– Serve the curry on a bed of rice or couscous, and top with the eggs (cut in half) – and enjoy!
As always, curried spinach, eggs & chickpeas is a fantastic dish to make if you’re big on meal prep, and the array of nutrients make it super healthy. For more recipe ideas or nutritional guidance, feel free to message me on my Instagram page: @suzyquinnfitness, or head to my contact page.