I hope it was a good weekend for everyone! These smoky and garlicky chickpeas make a great side dish or a satisfying veggie main.I served this with chicken and it was perfect.
Garlicky Spinach Chickpeas
- 3 tbsp olive oil, divided, plus more
- 3 medium garlic cloves, thinly sliced, divided
- 4 cups baby spinach
- Kosher salt, freshly ground pepper
- 1/2 cup chopped onion
- 1/2 tsp red chile power
- 1/2 tsp smoked paprika
- 1 15-ounce cans chickpeas, rinsed and drained
- 4 canned whole tomatoes, crushed
- 2 cups chicken (or vegetable for vegetarian version) broth
- 2 large eggs
- Heat 1 tbsp of 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. Cook until spinach is wilted but still bright green, 3 minutes. Transfer to a medium bowl; set aside.
- Heat 2 tbsp oil in same pot over medium heat. When oil begins to shimmer, add onion and 2 garlic cloves. Cook, stirring often, until onion is softened, 4 minutes. Add red chile power and paprika; stir until powder is fragrant, 30 seconds. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8 minutes.
- Add 2 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, 8–10 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.
- Spoon chickpea stew into bowls and top each with a fried egg.