Preparation

• 1.

  Heat olive oil in a large skillet over medium heat.

• 2.

  Add diced onion and sauté for about 5 minutes until translucent.

• 3.

  Stir in the minced garlic and cook for an additional minute until fragrant.

• 4.

  Add the smoked paprika, cumin, and red pepper flakes, stirring to combine well with the onions and garlic.

• 5.

  Incorporate 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.

• 6.

  Stir in the chopped spinach and cook until just wilted, about 2 more minutes.

• 7.

  While 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.

• 8.

  Serve 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.