• Before starting, wash and dry all produce.
• To a medium pot, add 1 cup (2 cups) water, half the stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear. 
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is almost tender and water is absorbed. Remove from heat. Set aside, still covered. (NOTE: Rice will finish cooking and become fully tender in step 5.)

• While rice cooks, peel, then cut onion into 1/4-inch pieces.
• Roughly chop cilantro.
• Cut tomatoes into 1/4-inch pieces, then season with salt and pepper.
• Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
• Using a strainer, drain and rinse chickpeas.

• Heat a large pot over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 4-6 min, stirring often, until softened and golden. 
• Add 1 tbsp (2 tbsp) butter, chickpeas, Indian Spice Mix, ginger-garlic puree and half the tomatoes. Season with salt and pepper. Cook for 1-2 min, stirring often, until fragrant.
• While chickpeas cook, fluff rice with a fork. 

• To the chickpea mixture, add coconut milk and remaining stock powder. Bring to a boil over high.
• Once boiling, reduce heat to medium-low. Add rice and spinach. Season with salt and pepper. Stir to combine. 
• Cover and cook for 3-4 min, until liquid has absorbed and rice is tender.
• In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
• Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)

• Divide pilaf between bowls.
• Top bowls with eggs.
• Drizzle yogurt sauce over top.
• Sprinkle remaining tomatoes and cilantro over top.

If you've opted to add eggs, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)

Top bowls with eggs.