Yield: 4 servings
Time: 30 minutes
One of my favorites for a quick and easy dinner during the week, when I don’t have much time. The recipe is a more substantial rendition of the ‘Garbanzos con Espinacas’, a classic served in many tapas bars.
Ingredients:
First a note for sticklers: the quantity below is for 4 servings, the photo shows the quantity I made yesterday for 2.
- 2 Tbsp olive oil
- 3/4 lbs (340 g) spiced sausages such as Andouille, sliced in rounds (optional)
- 1 medium onion, thinly sliced
- 2 garlic cloves, finely minced
- 2 tsp ground cumin
- 2 tsp Spanish smoked paprika
- 1 can (15 oz/425 g) chickpeas, rinsed and drained
- 1 can (28 oz/800 g) chopped tomatoes, drained and liquid set aside
- 4 oz (120 g) spinach leaves, washed and drained on paper towels
- salt and freshly ground pepper
- 4 large eggs
- 2 Tbsp mixed fresh herbs, such as cilantro (coriander leaves) or flat-leaf parsley and basil for garnish
- grated Manchego or Parmesan cheese (optional)
- extra virgin olive oil or sherry vinegar for drizzling (optional)
Preparation:
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook andouille sausage rounds until they are nicely brown on the edges.
Remove sausages from skillet and set aside. Add onions, cumin, smoked paprika to the same skillet and cook for about 5 minutes or until onions are softened. Add chickpeas and garlic and cook it for 2 minutes longer. Return sausages back to the skillet along with the chopped tomatoes and a bit of the reserved tomato liquid if needed. Stir gently to combine. Simmer for about 10 minutes longer or until chickpeas are softer and tomatoes have almost disintegrated and thickened. Add spinach stirring until spinach is just wilted. Taste for salt and pepper.
Just before serving, nestle 4 cracked eggs in the chickpea/sausage mix. Cover skillet and cook until eggs are set. About 5-7 minutes.
I like to serve this easy yet rewarding dish with fresh herbs, grated cheese and a spritz of olive oil or sherry vinegar on top.
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