8 hard-boiled eggs
3 medium potatoes boiled cut into 2cm dice
2 tbsp oil
2 medium onions finely diced
1 ½ tsp ground turmeric
2 tsp ground cumin
1 tsp fennel seeds crushed
1 cinnamon stick
300 g canned chickpeas drained and rinsed
400 ml coconut cream mixed with ½ cup water
1 tsp salt
pepper to season
1 ½ cups basmati rice cooked
fresh herbs to garnish
- Peel hard-boiled eggs, rinsing off any extra shell. Cut in half and put into a bowl with the potatoes.
- Heat oil in a large frypan over medium heat and cook onions and all the spices, stirring occasionally, until onion is softened without browning, 5 minutes. Add eggs, potatoes, chickpeas, coconut cream and water, salt and pepper, and bring to a simmer.
- Cook for another 5 minutes. Remove and discard cinnamon quill. To serve divide cooked rice between 4 serving bowls and spoon over sauce. Garnish with herbs.