Spinach with Chickpeas and Fried Eggs

Bon Appétit  | October 2012

by The Bon Appétit Test Kitche

Spinach with Chickpeas and Fried Eggs 4 fork user rating

 

 

 

photo by Romulo Yanes

yield
Makes 4 servings

active time
30 minutes

total time
1 hour

We love the frilly edges of olive oil-fried eggs. Serve them over chickpeas for a vegetarian main.

Ingredients

• 3 tablespoons olive oil, divided, plus more
• 4 medium garlic cloves, thinly sliced, divided
• 8 cups spinach, coarsely chopped
• Kosher salt, freshly ground pepper
• 1 cup chopped onion
• 1 teaspoon cumin seeds
• 1/4 teaspoon smoked paprika
• 2 15-ounce cans chickpeas, rinsed
• 5 canned whole tomatoes, crushed
• 3 cups (or more) vegetable broth
• 4 large eggs

• Ingredient info: Smoked paprika is available at most supermarkets.

Preparation

Heat 1 tablespoon oil in a 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. Add spinach to pot. Toss to coat; season with salt and pepper. Coo****il spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.

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

Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Coo****il tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. 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 or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes.

Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully 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 a plate and repeat with remaining 2 eggs.

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

Per serving: 420 calories, 18 g fat, 12 g fiber

Nutritional analysis provided by Bon Appétit

Read More http://www.epicurious.com/articlesguides/healthy/news/superf oods-doable-challenges/recipes/food/views/Spinach-with-Chick peas-and-Fried-Eggs-51117800#ixzz2XocHEyod

Its very delicious, but it contains bit fat, and while on weight loss, its hard to have that, but i will try to have that soon, when i will reach my goal. :)