For Minos’s birthday i bought her a cookbook of food from Jerusalem. On the cover was a really yummy looking recipe for chickpeas and spinach with a fried egg on top. And then a day later i ran across a similar recipe on Epicurious. What are the odds?
So i had to make it for her. We were destined to eat chickpeas with spinach and egg. And really, with that combination, how could we go wrong?
3 tablespoons olive oil
4 garlic cloves, chopped
8 cups spinach, coarsely chopped
Kosher salt, freshly ground pepper
1 cup chopped onion
1 teaspoon cumin seeds
1/4 teaspoon smoked paprika
1 can of chickpeas, rinsed
1 cup chana dal, soaked
1 can of crushed tomatoes
3 cups vegetable broth
4 large eggs
1. Heat about a tablespoon of olive oil in a pan. When it is good and hot, add about half of the garlic. Sautee until fragrant, then add the spinach. Cook until the spinach wilts, about 3 minutes or so, but it still green.
2. Remove the spinach garlic blend to a bowl, and heat some more oil in the same pan. When that oil is hot, add the onion and remaining garlic. Stir fry until the onions start to turn clear.
3. Add cumin and paprika and stir it all up and fry for a minute or two, until the wonderful aroma of cooking cumin fills the room.
4. Add the tomatoes, the chana dal, and the chickpeas and stir it all up, then allow it to fry for about 10 minutes, until everything smells really fragrant.
5. Add the broth and bring the whole thing to a simmer. Simmer, stirring occasionally (or often is you are a compulsive stirrer like me) for 30 minutes, until the sauce thickens.
6. Add in the spinach/garlic mix and stir to blend it all together. Let that sit for a few minutes to allow the flavors to blend.
7. Heat about 1/4 inch of olive oil in a small frying pan. When hot, place and egg into the oil and, basically, deep fry the egg. This is a step in the original recipe i did not like — the eggs popped and hot oil went everywhere. it was a real mess. My suggestion: just fry and egg sunny side up.
8. Spoon some basmati into a bowl, then top with the chickpeas and spinach, then top that with a fried egg.
This turned out to be really yummy. I mean, really yummy. The fried egg really added an extra depth to the tomato chickpea stew.
However, the instructions on how to fry the egg made a real mess and, to be honest, seemed unnecessary. Just a normal fried egg would be fine.
So, this was a success. I am glad this recipe stalked me for a few days. it was worth it.
Still, it was yummy.