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Curried spinach, eggs & chickpeas served on a plate

Curried spinach, eggs & chickpeas

A star rating of 4.9 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Pack in the nutrients with this veggie supper made from spinach, eggs and chickpeas. It's healthy, low in calories, full of flavour and delivers four of your five-a-day

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
low inkcal469


  • 1 tbsp rapeseed oil
  • 1 onion , thinly sliced
  • 1 garlic clove , crushed
  • 3cm piece ginger , peeled and grated
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tbsp ground cumin
  • 450g tomatoes , chopped
  • 400g can chickpeas , drained
  • 1 tsp sugar
  • 200g spinach
  • 2 large eggs
  • 3 tbsp natural yogurt
  • 1 red chilli , finely sliced
  • ½ small bunch of coriander , torn


  • STEP 1

    Heat the oil in a large frying pan or flameproof casserole pot over a medium heat, and fry the onion for 10 mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more. Add the chickpeas, 100ml water and the sugar and bring to a simmer. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.

  • STEP 2

    Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season.

Recipe from Good Food magazine, June 2020

Goes well with


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A star rating of 4.9 out of 5.23 ratings

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