Chickpea, Spinach, and Egg Stew

Name: Chickpea, Spinach, and Egg Stew
Total time: 7200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 7 oz chickpeas (about 200 grams); 2 tomatoes; 4 eggs; 5 oz spinach (about 150 grams); 1/2 onion; 2 potatoes; 2 cloves garlic; 1 teaspoon sweet paprika; 1/2 teaspoon hot paprika; 1 teaspoon cumin; 2 bay leaves; 4 1/4 cups vegetable broth (1 liter); Olive oil; Salt

Ainoa Doñas @ainoado

Almería

Nothing says comfort food like a hearty bowl during Holy Week. Today, we're making this chickpea and spinach stew, topped with hard-boiled eggs. It's one of those dishes that warms your soul and brings back memories of grandma's kitchen.

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Ingredients

2 hours

Serves 4 servings

7 ozchickpeas (about 200 grams)
2tomatoes
4eggs
5 ozspinach (about 150 grams)
1/2onion
2potatoes
2 clovesgarlic
1 teaspoonsweet paprika
1/2 teaspoonhot paprika
1 teaspooncumin
2bay leaves
4 1/4 cupsvegetable broth (1 liter)
Olive oil
Salt

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Steps

2 hours

1

Soak the chickpeas in water overnight. Chop the onion and garlic.
2

Grate the tomatoes.
3

Remove the stems from the spinach.
4

Place the eggs in a saucepan with water. Once the water boils, cook for 15 minutes. Remove and set aside.
5

Heat a splash of olive oil in a large pot. Add the chopped onion and garlic.
6

Once softened, add the cumin, sweet and hot paprika, and grated tomato.
7

Mix well. Drain and rinse the chickpeas, then add them to the pot. Stir again, then pour in the vegetable broth and add the bay leaves. Cover and simmer on medium-low heat for 1 1/2 hours.
8

Peel and cut the potatoes into chunks. (I break them slightly to release starch.) After the time has passed, add the potatoes and cook for another 20 minutes.
9

Adjust salt if needed, add the spinach, and cook for a final 5 minutes.
10

Peel the reserved eggs and cut them in half. Serve the stew in bowls, top each with egg halves, and enjoy!