This hearty chickpea stew is also healthy and satisfying, and the paprika adds a flavor I don’t normally eat. Plus, as we’ve said before, put a fried egg on any meal for instant magic.
Cook down the Spinach In a large heavy pot over medium heat, warm 1 T oil. Add a smashed garlic clove and let it brown for a minute or two. Add 8 cups coarsely chopped spinach, toss, add salt and pepper, and cook down until the spinach is wilted – 2 minutes. Set aside in a bowl.
Make the Stew Heat 2 T oil in the same pot over medium heat. Add 1 cup chopped onion and 3 smashed garlic cloves. Stir and cook until the onion is soft. Then add 1 tsp cumin seeds and 1/4 tsp smoked paprika (we didn’t have smoked – we used sweet paprika, which was also lovely). Stir another 1 to 2 minutes. Add 2 15-oz cans chickpeas and 5 canned whole tomatoes (crushed) and cook down for ten minutes. Add 3 cups vegetable broth, bring to a simmer, then reduce the heat to medium. Simmer, stirring occasionally and mashing some of the chickpeas until the sauce is thick – 15-20 minutes.
Fold in the spinach and simmer another 10 minutes or so. Add more broth if you don’t like it super thick.
Fry two eggs, seasoned with salt and pepper. Spoon the stew into two bowls and top with the fried egg. You’ll have some leftovers for lunch. And, check below for some of our other favorite egg-topped dinners.
- olive oil
- 4 medium garlic cloves, smashed
- 8 cups spinach, coarsely chopped
- 1 cup chopped onion
- 1 tsp cumin seeds
- 1/4 tsp smoked paprika
- 2 15-oz cans chickpeas, rinsed
- 5 canned whole tomatoes, crushed
- 3 cups (or more) vegetable broth
- 4 large eggs
- Egg-in-the-Hole: A Late Night Dinner (seattlefoodshed.wordpress.com)
- Whole Wheat Linguine With Swiss Chard & A Poached Egg On Top (seattlefoodshed.wordpress.com)
- Spinach And Chickpea Veggie Burger (myitaliansmorgasbord.com)
- Egg White Frittata with Fresh Spinach, Red Pepper and Cherry Tomato (lovelaughbelight.com)