Spinach with Chickpeas and Fried Eggs

Ingredients

• 30 ounce garbanzo beans rinsed canned
• 5  canned tomatoes whole canned crushed
• 1 teaspoon cumin seeds 
• 4 large eggs 
• 4 medium garlic clove divided thinly sliced
• 4 servings pepper freshly ground
• 3 tablespoons olive oil divided plus more
• 1 cup onion chopped
• 0.3 teaspoon paprika smoked
• 8 cups pkt spinach coarsely chopped
• 3 cups vegetable stock ()

Equipment

• bowl
• frying pan
• pot
• potato masher

Directions

1. Heat 1 tablespoon oil in a large heavy pot overmedium heat. When oil begins to shimmer,add 1 garlic clove. Stir until beginningto turn golden brown, 1-2 minutes.
2. Addspinach to pot. Toss to coat; season withsalt and pepper. Cook until spinach is wiltedbut still bright green, 2-3 minutes.
3. Transferto a medium bowl; set aside. Wipe out pot.
4. Heat 2 tablespoons oil in same pot over mediumheat. When oil begins to shimmer, addonion and 3 garlic cloves. Cook, stirringoften, until onion is softened, 3-4 minutes.
5. Add cumin and paprika; stir until cumin istoasted and fragrant, 1-2 minutes.
6. Addchickpeas and tomatoes; stir to coat. Cookuntil tomatoes start to caramelize andchickpeas begin to brown, 8-10 minutes.
7. Add 3 cups broth; bring to a simmer,scraping up any browned bits from bottomof pan. Reduce heat to medium; simmer,occasionally mashing some chickpeas withthe back of a spoon or a potato masher,until sauce is thickened, 15-20 minutes.Fold in spinach; simmer for flavors tomeld, adding more broth by 1/4-cupfuls iftoo thick, 8ñ10 minutes.
8. Pour oil into a large heavy skillet to adepth of 1/8" (about 1/4 cup).
9. Heat until oilbegins to shimmer. Crack 2 eggs into hotoil, spacing apart. Using a large spoon,carefully baste whites (not yolks) with oiluntil whites are set and edges are crunchy,lacy, and golden brown, 2-3 minutes(do not turn). Season eggs with salt andpepper.
10. Transfer to a plate and repeatwith remaining 2 eggs.
11. Spoon chickpea stew into bowls and topeach with a fried egg.
12. Per serving: 420 calories, 18 g fat, 12 g fiber
13. Bon Appétit