Smoky Chickpea Stew

Instructions

Add the onion and garlic to a pan with olive oil and saute until the onions are soft then add the ginger, curry powder, smoked paprika and crushed chillies. Cook and stir for 2 minutes.

Add the potatoes, tomatoes and chickpeas a long with the vegetable broth, stir then cover and leave on a medium-high heat. Once boiling, reduce the heat to a simmer for 45 minutes, stirring occasionally.

When there's 8 minutes left, boil an egg in a pan of water then place in a bowl of cold water. Peel the egg shell off the egg.

Stir the kale into the stew until wilted, serve with the boiled egg on top seasoned with salt and pepper and a little paprika.