![]() ![]() I went a bit freestyle with the recipe: I had an orange bell pepper that I threw in, poached eggs directly in the pot, added broth stock but no water so it was nice and thick. This was a surprise: easy to put together with easy to find ingredients, What a perfect meal for the winter time! Some crusty bread is much needed! The chickpeas and spinach were really lovely - the egg was a bonus, but not necessary.ĭelicious! But I doubled the amount of cumin and smoked paprika. I also do the garlic/spinach bit in a 2nd pan while the chickpeas/tomatoes are reducing instead of doing it first, it just takes less time. I also add about a tablespoon of tomato paste when I am toasting the cumin/paprika and it really adds a nice depth of flavor. We increase it because we love it so much: add more onions and garlic, and up it to 3 cans of chickpeas, all of the tomatoes in a 28oz can instead of the "5" listed. This is on a bi-weekly rotation in or home. Great recipe, full of flavor, and the spice combination can be changed easiky! Make sure you don't stir the tomatoes and chickpeas so they can brown nicely (before adding stock). Not very flavorful and the eggs add nothing to the dish. Spoon chickpea stew into bowls and top each with a fried egg. Transfer to a plate and repeat with remaining 2 eggs. 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). Crack 2 eggs into hot oil, spacing apart. Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Fold in spinach simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes. 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. Add 3 cups broth bring to a simmer, scraping up any browned bits from bottom of pan. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Step 3Īdd cumin and paprika stir until cumin is toasted and fragrant, 1-2 minutes. Cook, stirring often, until onion is softened, 3-4 minutes. When oil begins to shimmer, add onion and 3 garlic cloves. Heat 2 tablespoons oil in same pot over medium heat. Cook until spinach is wilted but still bright green, 2-3 minutes. Toss to coat season with salt and pepper. Stir until beginning to turn golden brown, 1-2 minutes. When oil begins to shimmer, add 1 garlic clove. Heat 1 tablespoon oil in a large heavy pot over medium heat. ![]()
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