Spicy Chickpea & Spinach Stew with Poached Eggs

Type: Lunch · Cook time: 30 minutes

Created by Anonymous Chef

A hearty and spicy stew featuring tender chickpeas and fresh spinach, simmered in a rich tomato sauce and topped with perfectly poached eggs, served alongside crusty bread for a delightful meal.

Ingredients:

• 1 cups canned chickpeas
• 2 cups fresh baby spinach
• 0.5 can canned diced tomatoes
• 0.5 medium onion
• 2 cloves garlic cloves
• 1 tablespoons olive oil
• 0.5 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon red pepper flakes
• 2 large eggs
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.13 cup fresh cilantro
• 0.5 loaf crusty bread

Instructions:

1. Heat olive oil in a cast iron skillet over medium heat.
2. Add diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 5 minutes.
3. Stir in ground cumin, smoked paprika, and red pepper flakes, cooking for another minute until fragrant.
4. Add canned diced tomatoes (with juices) and canned chickpeas to the skillet, stirring well to combine.
5. Season the mixture with salt and black pepper, bringing it to a simmer. Let it cook for 10 minutes, stirring occasionally.
6. Fold in the fresh baby spinach, allowing it to wilt into the stew, about 2-3 minutes.
7. Create small wells in the stew and crack an egg into each well. Cover the skillet and let the eggs poach in the simmering stew for about 5-7 minutes, until the whites are set but the yolks remain runny.
8. Remove from heat and sprinkle fresh cilantro over the top.
9. Serve the spicy chickpea and spinach stew hot, alongside slices of crusty bread for dipping.