Spanish
Spanish Chickpea and Spinach Breakfast Stew
A hearty and nutritious breakfast stew featuring chickpeas and spinach, flavored with Spanish spices and served with poached eggs.
Total Time35 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
17
Protein
40
Carbs
13
Fat
10
Fiber
0g
Sodium
Ingredients
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup fresh spinach, chopped
- 1 (14-ounce) can diced tomatoes
- Salt and black pepper to taste
- 4 large eggs
- Fresh parsley for garnish
- Crusty bread for serving (optional)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced onion and sauté for about 5 minutes until translucent.
- 3Stir in the minced garlic and cook for an additional minute until fragrant.
- 4Add the smoked paprika, cumin, and red pepper flakes, stirring to combine well with the onions and garlic.
- 5Incorporate the cooked chickpeas and diced tomatoes into the skillet. Season with salt and pepper. Bring to a gentle simmer, allowing the flavors to meld for about 10 minutes.
- 6Stir in the chopped spinach and cook until just wilted, about 2 more minutes.
- 7While the stew is simmering, poach the eggs: Bring a small pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide it into the water. Poach eggs for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
- 8Serve the chickpea and spinach stew in bowls, topped with a poached egg and sprinkled with fresh parsley. Serve with crusty bread on the side, if desired.
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