Text 29025, 76 rader
Skriven 2015-07-15 05:21:12 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1551
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spinach w/Chickpeas & Fried Eggs
 Categories: Greens, Herbs, Beans, Vegetables
      Yield: 4 servings

      3 tb Olive oil; divided, + more
      4 md Garlic cloves; thin sliced,
           - divided
      8 c  Spinach; coarse chopped
           Salt & fresh ground pepper
      1 c  Chopped onion
      1 ts Cumin seeds
    1/4 ts Smoked paprika
     30 oz (2 cans) chickpeas; rinsed
      5    Canned whole tomatoes;
           - crushed
      3 c  (or more) vegetable broth
      4 lg Eggs

  INGREDIENT INFO: Smoked paprika is available at most
  supermarkets.

  Heat 1 tablespoon oil in a large heavy pot over medium
  heat. When oil begins to shimmer, add 1 garlic clove. Stir
  until beginning to turn golden brown, 1-2 minutes. Add
  spinach to pot. Toss to coat; season with salt and pepper.
  Cook until spinach is wilted but still bright green, 2-3
  minutes. Transfer to a medium bowl; set aside. Wipe out
  pot.

  Heat 2 tablespoons oil in same pot over medium heat. When
  oil begins to shimmer, add onion and 3 garlic cloves.
  Cook, stirring often, until onion is softened, 3-4
  minutes.

  Add cumin and paprika; stir until cumin is toasted and
  fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to
  coat. Cook until tomatoes start to caramelize and
  chickpeas begin to brown, 8-10 minutes. Add 3 cups broth;
  bring to a simmer, scraping up any browned bits from
  bottom of pan. Reduce heat to medium; simmer, occasionally
  mashing some chickpeas with the back of a spoon or a
  potato masher, until sauce is thickened, 15-20 minutes.
  Fold in spinach; simmer for flavors to meld, adding more
  broth by 1/4-cupfuls if too thick, 8+#10 minutes.

  Pour oil into a large heavy skillet to a depth of 1/8"
  (about 1/4 cup). Heat until oil begins to shimmer. Crack 2
  eggs into hot oil, spacing apart. Using a large spoon,
  carefully baste whites (not yolks) with oil until whites
  are set and edges are crunchy, lacy, and golden brown, 2-3
  minutes (do not turn). Season eggs with salt and pepper.
  Transfer to a plate and repeat with remaining 2 eggs.

  Spoon chickpea stew into bowls and top each with a fried
  egg.

  by The Bon App+¬tit Test Kitchen

  Bon App+¬tit | October 2012

  Yield: Makes 4 servings

  MM Format by Dave Drum - 08 November 2012

  Uncle Dirty Dave's Archives

MMMMM

... Hardtack tastes like plywood but is not as tender.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)