Spinach, Chickpeas and Poached Eggs
This is becoming a regular dinner around here. It’s vegetarian, has loads of protein and is tasty. It’s not very pretty but sometimes I want quick and easy and this works. It’s not blow your head of hot but like all things, you should adjust the heat to taste. I make it like this and it does about 3 meals, it will do more or less depending on how greedy you are and you can ditch the egg and serve it alone or as a side dish. I have also eaten it cold for lunch and it is the second best hangover food in my house. (The first is a cheese sandwich, I have no idea why it works but it does!)
2 tablespoons olive oil
2 red small onions, sliced
2 cloves of garlic, crushed
2 heaped teaspoons cumin
1 heaped teaspoon chilli powder
a can of chickpeas (2 cups or roughly 300g)
2 bags fresh spinach (480g) (you can also use frozen spinach but that makes it a bit more like a stew – still good though!)
As many eggs for poaching as you want!
1) In a large saucepan, saute the onion and garlic in the olive oil over a medium heat, until soft.
2) Add the cumin and chilli powder and cook for another minute.
3) Add the chickpeas, stir through and let them heat up a bit (about 3-5 minutes)
4) Cram the spinach in (this is why it needs to be a large saucepan!) and cover.
5) The spinach will wilt down in the heat of the saucepan but you’ll need to keep an eye on this to ensure that the spinach at the bottom of the pan doesn’t catch before the spinach at the top wilts. So stir it up.
6) When the spinach is all wilted and combined into the onion and chickpea mixture.
7) At this point either eat or poach the eggs to add to the top of this.