Spicy spinach with eggs and chickpeas

Name: Spicy spinach with eggs and chickpeas
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 kg spinach; 3 large cloves garlic; 2 fresh red chillies; 50 g butter; 3-4 tablespoons groundnut oil; 5-6 cm piece fresh root ginger; 2 heaped teaspoons ground coriander; 1 heaped teaspoon ground cumin; 400 g tin chickpeas, drained; 4 medium free-range eggs; 2 tablespoons lemon juice; sea salt, black pepper; 2 rounded teaspoons mustard seeds

Preparation info

Serves
4

Difficulty
Medium

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

The most usual combination of spices in Gujarati cooking is ground coriander and cumin seeds. This is my version of one of the simple but delicious dishes we enjoyed at Palitana before our climb up the holy mountain. It can be rustled up quickly and served with some heated chapatis or nan bread for a complete and healthy supper.

Ingredients

1 kg spinach
5-6 cm piece fresh root ginger
3 large clove

Asia
India
Supper
Gujarat
Vegetarian
Gluten-free

Method

Warm a large, fairly shallow serving dish (ideally round), in a low oven. Wash the spinach thoroughly and remove the stems. Peel the ginger and garlic and chop together finely. Cut the chillies open lengthways under running water, discard the seeds and stems, then finely slice crossways.

Bring a little water to the boil in a large saucepan. Add the spinach, cover and cook for only a min