Name: Chickpeas with Spinach and Egg
Yield: 2 servings
Ingredients: 2 persones 6 people; 320 g 1000 grams; 120 g 360 grams; 2 6; 65 g 200 grams; 200 ml 600 ml; 2 cloves 6 cloves; 2 pinches; 1 teaspoon 2 teaspoons; 3 tablespoons 90 ml

Chickpeas with Spinach and Egg

A comforting casserole of chickpeas with tender spinach and egg, combining soft textures with a touch of vegetal freshness.

Ingredients

Servings:

Ingredients

2 persones6 people
320 g1000 grams
120 g360 grams
2 6
65 g200 grams
200 ml600 ml
2 cloves6 cloves
2 pinches
1 teaspoon2 teaspoons
3 tablespoons90 ml

Step-by-step Guide

Drain Them

Cook the eggs to taste: we can make a hard-boiled egg, a soft-boiled egg, or a poached egg. We can also choose to add a raw egg yolk directly to the dish.
Hard-boiled egg: place the egg in a saucepan with cold water. When it begins to boil, let it cook for 9-12 minutes, depending on the size of the egg and the desired level of doneness.
Soft-boiled egg: place the egg in the water once it is already boiling and let it cook for 3-4 minutes to keep the inside liquid. After this time, remove it and place it in cold water to stop the cooking process.
Poached egg: submerge the egg without the shell in very hot water (but not boiling, around 80-85°C) for 3-4 minutes, adding a dash of vinegar to the water. Before placing the egg, swirl the water to create a vortex. Once cooked, leave the egg in warm water until it needs to be added to the dish.
If making soft-boiled eggs with shells, place them in the water once it is boiling and let them cook for 3-4 minutes to achieve a liquid interior. Then, remove them, peel them, and leave them in warm water until they need to be added to the dish.
Blanch the tomatoes in boiling water for 30 seconds and then submerge them in cold water to peel them easily. Remove the skin and seeds.
Blend the tomatoes with a hand blender until you achieve a smooth and homogeneous texture.
Place the tomato puree in a colander to remove excess water, without pressing to retain the juice.
Peel and finely chop the garlic.
Sauté the blended tomatoes and garlic in a saucepan with olive oil over medium heat until well cooked. Add the cumin.
Add the chickpeas (with their broth) to the pot and sauté them for 30 seconds to enhance their flavor.
Add the chicken broth and increase the heat until it reaches a boil.
Add the spinach to the pot and season with salt and pepper to taste. Cook until the spinach is tender.
Thicken the juice with the cornstarch dissolved in a little cold water. We should achieve a creamy, not thick, texture.
Serve in a deep plate with the prepared egg in the center.

Recommendations & Tricks

When soaking chickpeas the night before, make sure to add a bit of salt to the water; this helps soften them and improve their texture during cooking.
When cooking spinach, add it only during the last few minutes of cooking the chickpeas to prevent overcooking and to preserve its color and nutrients.
To ensure that the egg sets perfectly without breaking, cover the pan with a lid after cracking the eggs into it, achieving a uniform level of doneness.