Ingredients:
- 120g chickpeas, drained and rinsed
- 100g spinach
- 400g tomato, chopped
- 1 garlic clove, minced
- 1 tsp ginger, minced
- 1 tsp olive oil
- 3 tsp Indian powder
- 1 egg
- A pinch of coriander
- 120g 鹰嘴豆，沥干并冲洗干净
- 100g 菠菜
- 400g 番茄，切碎
- 1瓣 大蒜
- 1茶匙 生姜粉
- 1茶匙 橄榄油
- 3茶匙 印度粉
- 1个 鸡蛋
- 一撮香菜
Instructions:
Cook an egg then slice and set aside.
Meanwhile, pour the chickpeas and tomato curry sauce into the small pot reheat for 5 minutes, turn off the heat, add spinach and stir. Dish into a bowl.
Put the sliced eggs on the top and sprinkle with coriander to enjoy.
煮个鸡蛋切片。
同时，把鹰嘴豆和番茄咖喱酱倒入小锅中加热5分钟后关火，加入菠菜搅拌盛出。
放上切片的鸡蛋，撒上香菜即可享用。
