I’m really into soups and stews all year round, no matter the season, but I have to admit that getting your spoon to break the liquid yolk into the steaming hot chickpeas, while the world is ending outside, is a pleasure only winter months can give us.
That might be the most recurring meal at home, I estimate we have it about twice a month. This is not just because it is so delicious, but mainly because you can prepare with what you have in the pantry, not necessarily needing any fresh products, and you’ll have it ready in 15 minutes.
Anyway, if you prepare with fresh spinach it will be thousand times better, and if you get two good bundles from your greengrocer, instead of those packed spinach in bags, then you’ll really know what I’m talking about.
The recipe is from my mother, which is guarantee of comforting, and it’s dead easy to prepare. What I do, so that it is so convenient, is to always have a couple of jars of chickpeas and a couple more of spinach in the pantry, just in case.
- Fresh spinach, two or three bundles, about 500 gr. We can use frozen, or canned (2 jars drained, in that case, you would need to cook them the 10 minutes with an * below)
- 2 jars of 400 grams of cooked, drained and rinsed chickpeas. If we wan’t to keep it old school and boil your own chickpeas, then choose the good quality dried chickpeas, about ½ kg. You have to soak them overnight before cooking before and discard the water before cooking.
- 4 cloves garlic, sliced
- 6 thin slices of bread
- Extra virgin olive oil
- sea salt
- Normal Pot:
- This is the most convenient if you chose the easy version.
- We put about three inches of water to heat over medium high heat. When it starts to boil, add the spinach, a handful of salt and a splash of olive oil. Cook for about 10 minutes *.
- After this time, add the drained chickpeas. If you want to prepare with dried chickpeas, read the next point.
- [Express Pot, only recommended if you intend to do with pre-soaked dried chickpeas. Put the chickpeas inside, cover with water and two more inches close and heat over medium high heat. When the valve starts ringing lower heat and count 20 minutes.
- Past the time remove from heat, open the pot, add the spinach, a drizzle of olive oil, salt and leave it over high heat. From this point, the two recipes are the same]
- As we let all cook together, we heat a pan with 3 tablespoons of olive oil and fry the garlic and bread. We can do it in two batches, being very careful that garlic is not too browned, otherwise it will taste bitter. (If we see it’s getting too golden, take them out and and continue to fry the bread) Add a bit more oil if necessary to fry the bread.
- When the bread and garlic is all golden, we it all, together with the frying oil, in a food processor or in the hand blender jar. (Maybe you are feeling vintage an prefer to use the mortar and pestle)
- We add a little cooking broth and a few chickpeas from the cooker, a handful of cumin and a handful of salt. Beat well until smooth mixture.
- Pour the mixture over the chickpeas, mix well and let cook for 10-15 minutes until thickened broth. At this point you will have to be careful so that it doesn’t get burnt in the bottom of the cooker. This tends to happen every time we add some bread to a stew.
- Check everything is tender and add more salt and cumin if necessary.
- I like to serve it with poached egg. To do this, when you have 5 minutes remaining to finish it all, help yourself with a spoon to make a little hole in the stew, and crack inside ann egg. Repeat with the desired number of eggs, put the lid without closing the cooker completely, and keep taking a lkok until we get a runny yolk and cooked whites.