INGREDIENTS

INSTRUCTIONS

Soak the chickpeas in water overnight. Drain and boil in plenty of
water until really soft. This can take anything from 45 minutes to
over 2 hours, depending on the age of the chickpeas. Drain well.  Grind
the cumin and coriander seeds finely. Peel the garlic and chop
roughly. Put the tomatoes in a bowl, cover with boiling water and
leave for 2 minutes, then peel and chop roughly. Put the tamarind
paste into a measuring jug, add the hot water and stir to mix.  Put the
oil and butter in a wide, heavy, heatproof casserole over a  medium
heat. Then stir in the turmeric and the ground cumin and  coriander.
Next add the garlic and chopped tomatoes, the tamarind  water, mustard
seeds, cayenne pepper and a sprinkling of salt. Add  the cooked
chickpeas, cover the dish and cook gently on top of the  stove,
stirring once or twice, for about 15 minutes.  Meanwhile, wash the
spinach and add the whole leaves to the casserole.  Cover again and
continue cooking for about 5 minutes, until the  spinach is soft.
Remove the lid and, if the mixture is slightly  liquid, bubble it for a
few minutes, stirring in the open dish until  it is fairly thick and
mushy.  Lower the heat and make 4 depressions in the chickpea and
spinach  mixture. Break the eggs carefully into these depressions.
Cover again  and cook for 6-8 minutes, until the eggs are just set -
they should  still be runny in the centre. Sprinkle with roughly
chopped coriander  leaves and serve immediately.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 271
Calories From Fat: 151
Total Fat: 17.3g
Cholesterol: 190.6mg
Sodium: 817.6mg
Potassium: 740.3mg
Carbohydrates: 19.2g
Fiber: 8.5g
Sugar: 3.5g
Protein: 14.3g