Spinach with Chickpeas and Fried Eggs

You can never have too many main course recipes, so give Spinach with Chickpeas and Fried Eggs a try. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 494 calories, 24g of protein, and 21g of fat per serving. For $3.71 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have onion, olive oil, spinach, and a few other ingredients on hand, you can make it. 11862 people were impressed by this recipe. It is brought to you by Bon Appetit. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is spectacular. Similar recipes include Spinach with Chickpeas and Fried Eggs, Spinach With Chickpeas And Fried Eggs, and Harissa Chickpeas With Fried Eggs.

Servings: 4

 

Ingredients:

2 15-ounce cans chickpeas, rinsed

5 canned whole tomatoes, crushed

1 teaspoon cumin seeds

4 large eggs

4 medium garlic cloves, thinly sliced, divided

Kosher salt, freshly ground pepper

3 tablespoons olive oil, divided, plus more

1 cup chopped onion

1/4 teaspoon smoked paprika

8 cups spinach, coarsely chopped

3 cups (or more) vegetable broth

Equipment:

pot

bowl

potato masher

frying pan

Cooking instruction summary:

Heat 1 Tbsp. 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, 12 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 23 minutes. Transfer to a medium bowl; set aside. Wipe out pot. Heat 2 Tbsp. 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, 34 minutes. Add cumin and paprika; stir until cumin is toasted and fragrant, 12 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 810 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, 1520 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 810 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, 23 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.

 

Step by step:


1. Heat 1 Tbsp. 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, 12 minutes.

2. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 23 minutes.

3. Transfer to a medium bowl; set aside. Wipe out pot.

4. Heat 2 Tbsp. 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, 34 minutes.

5. Add cumin and paprika; stir until cumin is toasted and fragrant, 12 minutes.

6. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 810 minutes.

7. 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, 1520 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 810 minutes.

8. Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup).

9. 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, 23 minutes (do not turn). Season eggs with salt and pepper.

10. Transfer to a plate and repeat with remaining 2 eggs. Spoon chickpea stew into bowls and top each with a fried egg.


Nutrition Information:

Quickview
484k Calories
23g Protein
20g Total Fat
59g Carbs
52% Health Score
Limit These
Calories
484k
24%

Fat
20g
32%

  Saturated Fat
3g
23%

Carbohydrates
59g
20%

  Sugar
15g
18%

Cholesterol
186mg
62%

Sodium
2346mg
102%

Get Enough Of These
Protein
23g
46%

Vitamin K
311µg
297%

Manganese
2mg
140%

Vitamin A
6973IU
139%

Vitamin B6
1mg
93%

Vitamin C
68mg
83%

Fiber
16g
67%

Folate
241µg
60%

Iron
10mg
59%

Potassium
1758mg
50%

Vitamin E
6mg
45%

Magnesium
174mg
44%

Phosphorus
415mg
42%

Copper
0.82mg
41%

Vitamin B2
0.67mg
40%

Calcium
340mg
34%

Selenium
21µg
31%

Vitamin B1
0.39mg
26%

Vitamin B3
4mg
23%

Zinc
3mg
22%

Vitamin B5
2mg
21%

Vitamin B12
0.45µg
7%

Vitamin D
1µg
7%

covered percent of daily need
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