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Catalan Style Chickpeas + Spinach And Egg
Serves 4 | Prep Time: 10 minutes | Cook Time: 30 minutes
A traditional Andulusian dish that’s glowing with flavor and goodness.
Ingredients
- 1/4 cup extra virgin olive oil
- 10 ounces fresh spinach
- 6 garlic cloves, minced
- 1-15oz can crushed tomato
- 6 cups cooked garbanzo beans
- 2 pinches ground cumin
- 2 1/2 cups chicken stock (I Like Kettle & Fire)
- Kosher salt to taste + freshly ground black pepper
- To serve: 6 poached or 6 hard boiled eggs
Chef Tips
If it’s the summer I really encourage you to use fresh. Simply grate 5 tomatoes on the large holes of a box grater. Proceed to step 2.
You can also opt for frozen spinach. You’ll need about 7 ounces thawed.
Preparation
Step1
Sauté the spinach in some olive oil until just wilted. Season with salt and set aside.
Step 2
Heat the remaining olive oil in a dutch oven over medium heat, add the garlic and stir until fragrant; 20 seconds. Add the tomato, garbanzo, cumin and cook for 30 seconds or until some of the flavors have mixed with the chickpeas. Season with salt. Add the stock and bring to a simmer. If the liquid looks a little thin. Cook it down for a few minutes.
Step 3
While the chickpeas are simmering cook your eggs to your liking.
Step 4
Stir in the spinach and season with freshly ground black pepper and more salt if needed. Top with egg.
