Chickpea Curry with Jammy Eggs Recipe

Ingredients

1 onion
2 red peppers
2 garlic cloves
A thumb of turmeric
1 chilli
1 tbsp tikka masala spices
400g tin of cherry tomatoes
2 x 400g tins of chickpeas
125g quinoa
4 eggs, room temperature
200g cavolo nero

Prep: 15 mins | Cook: 25 mins

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Method

1. Peel and finely chop the onion. Halve the peppers and scoop out the seeds and white pith. Chop the peppers into small pieces.

2. Place a large pan on a medium heat and glug in 1 tbsp oil. Add the onion and pepper to the pan with a pinch of salt. Fry, stirring often, for 5 mins till just starting to soften.

3. While the veg are frying, peel and finely grate or crush the garlic. Finely grate the turmeric (no need to peel, unless you prefer). Thinly slice the chilli, flicking out the seeds and white pith for less heat, if you prefer.

4. When the onion and peppers have cooked for 5 mins, add the garlic, chilli, tikka masala spices and turmeric to the pan. Cook, stirring, for 2 mins till fragrant.

5. Pour in the tin of cherry tomatoes and the tins of chickpeas, along with their liquid. Stir well and bring up to a bubble. When the curry is bubbling, add the quinoa and stir well. Pop a lid on the pan. If you don’t have a lid, cover the pan with a baking tray. Simmer for 15 mins till the quinoa is tender and the curry is thick. Stir occasionally and if it seems a bit dry, add a splash of water.

6. Meanwhile, fill and boil the kettle. Pour the hot water from the kettle into a medium-sized pan. Bring the water back up to the boil, then lower in the room temperature eggs. Pop a lid on the pan and cook for 6½ mins.

7. While the eggs cook, fill a bowl with ice-cold water. When the eggs have cooked for 6½ mins, lift them out the pan and plunge them into the cold water. Leave for 5 mins. When cool, peel them and set to one side.

8. Meanwhile, slice the cavolo nero leaves off their woody cores. Shred the leaves. When the curry has cooked for 15 mins, add the cavolo nero and cook for a further 5 mins, lid off the pan, till the cavolo is wilted and just tender.

9. Taste the curry and add more salt or some pepper, if you think it needs it. Spoon the curry into four warm bowls. Cut each egg in half and place two halves in each bowl. Serve straight away.

10. The Perfect Egg
We recommend cooking the eggs for 6½ mins so you have a firmly set white with a slightly runny middle. If you prefer a firmer yolk, simmer the eggs for 7-8 mins, then drain and cool as per the recipe.

11. No Stains, All Gains Fresh turmeric likes to stain everything bright yellow, which is pretty but also annoying. When you’re preparing turmeric, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any turmeric stains from your fingers.

12. Love Your Leftovers The curry will keep for up to 3 days in the fridge in airtight tubs. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The eggs are best cooked to order.