Spanish Chickpeas with Spinach and Eggs


Still cooking my way through the 12 Best Foods Cookbook, I was particularly looking forward to this Mediterranean combination of spinach, garlic, and chickpeas with crunchy breadcrumbs. And it’s full of fiber, protein and other goodness too. It’s a light meal, so we served it with slices of bread, rubbed with garlic, brushed with olive oil, and broiled for a few minutes. Muy bueno!

2 tsp. extra-virgin olive oil
1 bunch of spinach, washed, and roughly chopped
1 clove of garlic, finely chopped
1/2 cup panko breadcrumbs
1 can (14-19-ounce) chickpeas, drained
1/2 tsp. sweet paprika
1/4 tsp. ground cumin
salt & pepper to taste
2 tsp. sherry vinegar

  • Heat the oil in a medium skillet over medium-high heat. Sauté the spinach until it wilts, about 2 minutes.
  • Mix in the chopped garlic and cook until spinach is soft. Add the breadcrumbs, chickpeas, paprika, cumin, salt and pepper, cooking until beans are heated through, about 4 minutes.
  • Stir in the vinegar.
  • Spoon into a serving dish and top with the sliced eggs.

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    2 thoughts on “Spanish Chickpeas with Spinach and Eggs

    1. Oooh, yum – that looks right up my street! I wouldn’t have thought of putting eggs with it – but I can see that doing so makes it the perfect comfort food…

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