Spinach with Chickpeas and Fried Eggs

🥘 Ingredients

• olive oil 3 tbsp
• garlic 4 cloves
• spinach 8 cups
• kosher salt
• black pepper
• onion 1 cup
• cumin seeds 1 tsp
• smoked paprika ¼ tsp
• chickpeas 2 cans
• canned whole tomatoes 5
• vegetable broth 3 cups
• eggs 4 large

1. 1

   Heat 1 Tbsp of the olive oil in a large heavy pot over medium heat. When the oil begins to shimmer, add 1 clove of the garlic . Stir until beginning to turn golden brown, 1-2 minutes . Add the spinach to the pot. Toss to coat; season with kosher salt and black pepper . Cook until the spinach is wilted but still bright green, 2-3 minutes . Transfer to a medium bowl; set aside. Wipe out the pot. Heat 2 Tbsp of the oil in the same pot over medium-high heat. When the oil begins to shimmer, add the onion and 3 of the garlic cloves. Cook, stirring often, until the onion is softened, 3-4 minutes . Add the cumin seeds and smoked paprika ; stir until the cumin is toasted and fragrant, 1-2 minutes . Add the chickpeas and canned whole tomatoes ; stir to coat. Cook until the tomatoes start to caramelize and the chickpeas begin to brown, 8-10 minutes . Add vegetable broth ; bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until the sauce is thickened, 15-20 minutes . Fold in the spinach; simmer for the flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8-10 minutes . Pour oil into a large heavy skillet to a depth of 1/8 inch (about 1/4 cup). Heat until the oil begins to shimmer. Crack 2 of the eggs into the hot oil, spacing apart. Using a large spoon, carefully baste the whites (not the yolks) with oil until the whites are set and the edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season the eggs with salt and pepper. Transfer to a plate and repeat with the remaining 2 eggs. Spoon the chickpea stew into bowls and top each with a fried egg.