Catalan Style Chickpeas + Spinach And Egg

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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.


  • 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.



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.