Spinach with Chick Peas and Fried Eggs

JennieTN
on 7/1/13 3:25 am - Chatham, Canada

Spinach with Chickpeas and Fried Eggs

Bon Appétit  | October 2012

by The Bon Appétit Test Kitche

Spinach with Chickpeas and Fried Eggs fork user rating4 fork user rating

 

 

Spinach with Chickpeas and Fried Eggs  

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
velma001
on 7/2/13 9:39 pm - Tustin, CA

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. :)

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