Name: Chickpea and Spinach Curry with Soft-Boiled Egg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Chickpeas; 4 cup Baby spinach; 0.5 large Egg; 0.25 cup Tomato puree; 0.25 cup Yellow onion; 0.13 tsp Avocado oil; 1 tsp Ginger; 1 clove Garlic; 0.5 tsp Turmeric; 0.5 tsp Cumin; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Water

Chickpea and Spinach Curry with Soft-Boiled Egg

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chickpea and Spinach Curry with Soft-Boiled Egg

Tender chickpeas and fresh spinach simmered in a fragrant tomato-based sauce, topped with a jammy soft-boiled egg for a velvety finish.

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NUTRITION

Protein

13.3g

Fat

5.3g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Chickpeas

4 cup Baby spinach

0.5 large Egg

0.25 cup Tomato puree

0.25 cup Yellow onion

0.13 tsp Avocado oil

1 tsp Ginger

1 clove Garlic

0.5 tsp Turmeric

0.5 tsp Cumin

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

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PREPARATION

1
Bring a small pot of water to a boil and cook the egg for 6.5 minutes, then immediately transfer to an ice bath to stop the cooking.
2
Heat the avocado oil in a medium skillet over medium heat and sauté the finely diced onion, minced garlic, and grated ginger until fragrant and softened.
3
Stir in the turmeric, cumin, sea salt, and black pepper, toasting the spices for 30 seconds to release their natural oils.
4
Add the chickpeas, tomato puree, and water to the skillet, stirring to combine and simmering for 10 minutes until the sauce thickens slightly.
5
Fold in the fresh baby spinach in batches and cook until just wilted and bright green.
6
Peel the soft-boiled egg, slice it in half to reveal the jammy yolk, and place it gently over the warm curry before serving.