Curried chickpeas and coconut

This quick curry is filling and can be on the table in minutes.

Serves 2


  • 1 onion, finely chopped
  • 2 cloves of garlic, finely sliced
  • 1/4 teaspoon of ground ginger
  • 400g chickpeas
  • 2 tablespoons of rose Harissa
  • 1/2 teaspoon of ground turmeric
  • 1 teaspoon of ground cumin
  • 2 grated carrots
  • 1 tablespoon of dried dill
  • 2 large handfuls of rocket
  • 2 tablespoons of desiccated coconut
  • 2 eggs
  • 1 tablespoon of Furikake (optional)


Fry the onion in a little oil and a pinch of salt until golden
Add the garlic, dill and spices for 1 minute
Pour in the chickpeas, harissa and carrots
Warm everything through and add the coconut and spinach until wilted
Poach 2 eggs for 3 minutes
Plate up the curry, top with the egg and sprinkle with the furikake