Curried chickpeas and coconut
This quick curry is filling and can be on the table in minutes.
Serves 2
Ingredients
- 1 onion, finely chopped
- 2 cloves of garlic, finely sliced
- 1/4 teaspoon of ground ginger
- 400g chickpeas
- 2 tablespoons of rose Harissa
- 1/2 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 2 grated carrots
- 1 tablespoon of dried dill
- 2 large handfuls of rocket
- 2 tablespoons of desiccated coconut
- 2 eggs
- 1 tablespoon of Furikake (optional)
Method
Fry the onion in a little oil and a pinch of salt until golden
Add the garlic, dill and spices for 1 minute
Pour in the chickpeas, harissa and carrots
Warm everything through and add the coconut and spinach until wilted
Poach 2 eggs for 3 minutes
Plate up the curry, top with the egg and sprinkle with the furikake
ABOUT