I feel like in the relatively short time that I’ve been blogging, I’ve posted quite a few recipes involving eggs.
I like eggs, I like them a lot and I eat them a lot. Not just for breakfast but often for lunch and dinner. Not all on the same day…that would be just silly…and really crap for my cholesterol.
I actually was initially going to make another dish involving chickpeas…and egg. Last year when we were travelling we went through the Napa Valley and we were fortunate enough to eat at Ubuntu – a michelin starred vegetarian restaurant (which I think is now closed, such a shame). We had an amazing catalan chickpea stew there which was garnished with awesome chickpea fritters and an onsen egg in the middle. Then I got too tired and the thought of having to stew the chickpeas and then also make the fritters was all just a bit too much. So I made this dish instead. No less delicious but just a little quicker. I promise to try the Ubuntu dish in the future…I might just leave it – for a few days anyway.
Chickpeas and spinach with spices, sherry vinegar and a soft-boiled egg
Serves 1 – 2 as a light meal or 3 – 4 as part of a tapas.
Inspired by Movida
What you need:
- Olive oil
- 1 garlic clove, finely chopped
- 1 x 400 g can of chickpeas or the equivalent of dried chickpeas
- 300 g baby spinach
- 1/2 cup water
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tbsp sherry vinegar
- 1 egg
What to do:
Get a pot of water and bring to the boil to boil the egg.
In a medium sized pan, heat the olive oil and then add the garlic and sauté for 1 minute and then add the spinach. Cook the spinach until it has wilted down to half its volume.
Add the chickpeas and the water and increase the heat so the liquid is boiling.
Add the paprika and cumin.
Mush some of the chickpeas with the back of a fork. This will mix with the liquid and create a creamy texture and really bring out the chickpea flavour. Let the chickpeas and spinach cook for 5-10 mins until most of the liquid has evaporated.
Once the water in the pot has come to the boil, lower your egg and cook it for 3 to 3 1/2 mins. You want it very soft-boiled. If you prefer you could poach the egg. If you really want to impress, this dish would be awesome with an onsen egg (or 60/60 egg), which is a slow cooked egg cooked at between 60-62.5 degrees for 60 minutes.
Season the chickpeas with salt & pepper to taste and add the sherry vinegar and cook for another 3-5 minutes.
Spoon the chickpeas and spinach into a serving dish making some room in the middle for the egg. Gently peel the egg and place it in the middle of the chickpeas. Do a final sprinkling of paprika and salt and then serve.