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.
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