Stew-pendous Chickpeas

chickpea & spinach stew

which came first: the chickpea or the egg?

You don’t need meat to have a satisfying meal. I know, that sounds like a lie. But it’s the truth, as evidenced by this vegetarian stew that even me – a meat lover – really loved. The mish-mash of whole and smashed chickpeas gave the stew a really great texture. The fried egg (cooked in olive oil) was a nice addition, as eggs tend to be.

Chickpea & Spinach Stew with Fried Egg
– 5 oz of baby spinach leaves
– 4 cloves of garlic, thinly sliced
– 1 small onion, diced
– 1 teaspoon of cumin seeds
– ¼ teaspoon of paprika
– 2 15.5oz cans of chickpeas, rinsed & drained
– 1 14.5oz can of diced tomatoes
– 1 ½ to 2 cups of veggie broth
– Hot sauce
– Eggs
– Salt and pepper
– Olive oil

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add 1 sliced clove of garlic and let brown, about 1 to 2 minutes. Add the baby spinach leaves, season to taste with salt and pepper and sauté, stirring frequently, until bright green and wilted, about 3 minutes. Place the spinach in a bowl and set aside.

Wipe the skillet clean, add another tablespoon of oil and heat on medium. Add the onion and the remaining 3 sliced cloves of garlic and cook until onions are soft, about 6 minutes. Add the cumin seeds, paprika and season to taste with pepper, and cook until fragrant. Add the chickpeas and tomatoes (including the juice) and cook until the chickpeas start to caramelize, about 10 minutes.

Next add 1 cup of broth and continue cooking over medium heat, occasionally stirring and mashing some of the chickpeas with the back of your spoon (or with a potato masher), until the sauce thickens, about 15 minutes. Add a few dashes of hot sauce, stir in the spinach, add more broth if it’s too thick, and cook for another 8 to 10 minutes.

chickpea & spinach stew

chick out this stew

For the fried eggs, heat a small skillet with olive oil over medium heat. Add one egg at a time into the hot oil, and then use a large spoon to baste the whites with the oil until the edges are set and are crunchy and golden. Remove the eggs from oil. Plate the chickpea stew, top with a fried egg, season to taste with salt and pepper, and eat.

6 Comments on “Stew-pendous Chickpeas”

  1. This reminds me of a recipe from Big Girls, Small Kitchen I’ve made it many times, delicious! I’ve never made it with the addition of the fried egg, nice touch.

    • egg me on says:

      Thanks! There’s something about a fried egg — or more importantly the yolky inside — that really kicks up flavor.

  2. Caroline says:

    Great idea to top this with a fried egg…even better! I agree with you, vegetarian meals can totally be satisfying and filling!

    • egg me on says:

      Thanks! Let me tell, I didn’t think it could be that satisfying, but it was. Those chickpeas pack a lot of protein! Look at me … trying to be somewhat healthy! 😉

  3. Bill Peeler says:

    I don’t cook with chick peas nearly enough. This is a great inspiration!

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