Spinach with chickpeas and fried eggs

Ever get tired of meat? I know I’ll regret saying this eventually and some of you might even unfriend me on social media, but for now, please bear with me. 

Sometimes I get so sick of eating meat, all I want is a simple vegetarian dish. So I did what I always do – I searched for a recipe online based on the ingredients already in my pantry. That’s when I found this almost flawless recipe on the Bon Appétit website.

THINGS i CHANGED TO THE RECIPE:
  • I halved the recipe to feed two
  • I used water instead of stock due to lack of availability 
  • I didn’t mash some of the chickpeas at the end because I like the texture of the whole chickpeas

This recipe is so forgiving, you can add whatever spices you prefer and adapt it endlessly. This is also one of those dishes that you can eat for breakfast, lunch or dinner. Do you really need any more convincing? 

Spinach with Chickpeas and Fried Eggs
Serves 2
A hearty veg stew topped with a runny, fried egg.
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Ingredients
  1. 2 tablespoons olive oil
  2. 2 garlic cloves, sliced
  3. 100 grams spinach
  4. 1/2 a medium onion, chopped
  5. 1 teaspoon cumin seeds
  6. 1 teaspoon smoked paprika
  7. 1 (400g) tin peeled plum tomatoes, (or 4 fresh tomatoes, skins removed)
  8. 1 (400g) tin chickpeas, drained and washed (or 200 grams soaked chickpeas)
  9. 1 1/2 cups water
  10. salt, to taste
  11. pepper, to taste
  12. 2 eggs
Instructions
  1. Heat half the oil in a pan
  2. Fry half the garlic for a few minutes.
  3. Add the spinach and fry until wilted but still green. Transfer to a plate and set aside.
  4. Wipe the pan clean and heat the remaining oil in it.
  5. Add the remaining garlic and all the onions and fry until slightly brown.
  6. Add the cumin seeds and smoked paprika and fry for a few more minutes.
  7. Add the tomatoes and the chickpeas and stir well. Simmer the mixture until the tomatoes dry out a little - around 10 minutes.
  8. Add water and scrape any bits that might have stuck to the pan.
  9. Simmer on low heat for a further 15 to 20 minutes, stirring occasionally.
  10. Add the cooked spinach to the chickpea mixture and heat it through for another 10 minutes, adding a splash more water if needed.
  11. Add salt and pepper to taste. Give it a final stir and divide into two bowls.
  12. Wipe the pan clean and fry the eggs sunny side up until crunchy at the bottom but still wobbly on top.
  13. Place the eggs gently on top of the stew and serve warm.
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