A nourishing vegetarian stew with spinach, tomato and chickpeas. If you are a vegan, just omit the egg.
1 person made this
3 tablespoons olive oil
4 garlic cloves, minced
1 bunch spinach, roughly chopped
salt and pepper
1 large onion, minced
1 teaspoon caraway seeds
1/4 teaspoon paprika
2 (400g) tins chickpeas, rinsed and drained
5 peeled tinned tomatoes, chopped
750ml vegetable stock
Method Prep:20min › Cook:25min › Ready in:45min
Heat olive oil in a large pot and fry 1 garlic clove till translucent, about 1 to 2 minutes. Add spinach and cook till it wilts, about 2 to 3 minutes. Season with salt and pepper. Tip into a bowl and set to one side. Wipe the pot with kitchen paper.
Heat 2 tablespoons olive oil in the pot and fry onion till translucent. Add remaining 3 garlic cloves and fry till fragrant, about 30 seconds. Add cumin and fry for 1 to 2 minutes more. Add chickpeas and tomatoes and simmer for 8 to 10 minutes whist stirring every so often.
Add stock and bring to the boil. Reduce heat to medium and simmer, covered, for 15 to 20 minutes. If you like you can crush the chickpeas a little so the sauce is thicker. Add spinach and simmer for a further 8 to 10 minutes. If the sauce is too thick, add more stock.
Towards the end of the cooking time heat a little oil in a frying pan and fry 2 eggs sunny side up, about 2 to 3 minutes. Fry the rest of the eggs the same way.