Curried Chickpea Shakshuka With Cumin Butter Naan

Boil a kettle

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Combine your cumin seeds with a large knob of butter in a bowl and set aside to soften – this is your cumin butter

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the diced onion to the pan with a pinch of salt and cook for 3-4 min or until beginning to soften

Tip: Cooking for 3 or more? Use 2 pans!

Meanwhile, dissolve your vegetable stock mix in 150ml [200ml] [250ml] boiled water

Once the onion has softened, add the chopped garlic to the pan with your ginger paste, ground turmeric, curry powder and sultanas and cook for 1 min or until fragrant

Once fragrant, add your chickpeas (no need to drain!) and vegetable stock to the pan and bring to the boil over a high heat

Once boiling, reduce to medium and cook for 6-8 min or until beginning to thicken – these are your curried chickpeas

While the chickpeas are cooking, chop your coriander roughly, including the stalks

Slice your green chilli[es] finely

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can

Add your naan[s] to a toaster for 1-2 min or until warmed through

Once warmed, spread the warmed naan[s] with the cumin butter – this is your cumin butter naan[s]

Once thickened, add the wilted spinach to the pan with the curried chickpeas and give everything a good mix up

Make well in the pan (1 per person!) and crack your egg[s] in the pan, then cook, covered for 2-3 min or until the egg[s] is done to your liking

Once the egg[s] is cooked, remove the pan from the heat and stir half your natural yoghurt (you'll use the rest later!) through the sauce – this is your curried chickpea shakshuka