Chickpea and Spinach Stew with Eggs

• 3 tbspolive oil
• 1onion, finely chopped
• 4garlic cloves, sliced
• 2 tspground cumin
• 2 tspsmoked paprika
• 1 x 400gtin chopped tomatoes
• 2 x 400gtins chickpeas, drained and rinsed
• 200mlvegetable stock
• 250gspinach
• 1 tbspsherry vinegar
• 4eggs
• fine salt
• black pepper
• 4slices sourdough, about 50 g each
• 15gparsley, chopped

Method

1. 1Heat the olive oil in a wide frying pan with a lid over a medium heat. Cook the onion for 7 minutes until soft and golden, then add the garlic, cumin and paprika and stir for 1 minute until the garlic is soft and the spices smell toasty.
2. 2Add the tomatoes, chickpeas and stock with a teaspoon of salt and plenty of pepper. Simmer for 10 minutes until the sauce has thickened and the chickpeas have soaked up the spice. Crush a handful of chickpeas against the pan to thicken it.
3. 3Add the spinach in handfuls, stirring each one in until it wilts before adding the next. Stir in the sherry vinegar and taste; it should be smoky and a little sharp.
4. 4Make four hollows in the stew with the back of a spoon and crack an egg into each. Season the eggs, put the lid on and cook over a low heat for 5 to 7 minutes until the whites are set and the yolks are still soft when you nudge them.
5. 5Toast the sourdough while the eggs cook. Scatter over the parsley and serve straight from the pan with the toasted sourdough, breaking the yolks into the stew as you eat.

Per serving

kcal

523

protein

25.5g

fibre

13.3g

carbs

59.2g

fat

19.1g