Spinach and Chickpeas and Fried Eggs

Categories: dinner lunch breakfast

Ingredients

• 3 Tbsp olive oil
• 4 medium garlic cloves, thinly sliced
• 8 cups spinach, coarsely chopped (2 bunches)
• 1 chopped onion
• 1 tsp. cumin seeds
• 1/4 tsp. smoked paprika
• 2 15 oz cans chickpeas, rinsed
• 5 canned whole tomatoes, crushed (1 big can)
• 3 cups veg. broth
• 4 eggs

Directions

1. Heat 1 Tbsp oil in large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes.

2. Add spinach to pot. Toss to coat,; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.

3. Heat 2 Tbsp. oil in same pot over medium heat. When oil begins to shimmer, add onion and garlic cloves. Cook, stirring often, until onion is softened, 3-4 mins.

4. Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-12 minutes.

5. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon, until sauce it thickened, 15-20 minutes.

6. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4 cupfuls if too thick, 8-10 minutes.

7. Pour oil into a large heavy skillet to a depth of 1/8" (1/4 cups). heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carfully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to aplate and repeat with remaining 2 eggs.

8. Spoon chickpea stew into bowls and top each with a fried egg.

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