Chickpeas with Spinach

I bring you a new version of chickpeas with spinach that you're going to love. A healthy recipe that is prepared in just a few minutes and appeals to everyone.

The chickpeas are accompanied by sun-dried tomatoes, which besides an unmistakable flavor, give a pleasant aroma and a beautiful color.

The flavor contrast comes from the spinach. I prefer to use fresh spinach shoots instead of large spinach leaves, and I leave them al dente, almost raw because I much prefer their texture that way. But if you prefer them more tender, just let them sauté a few more minutes and you'll have them to your liking.

A very complete dish to solve lunches or dinners in a jiffy. Also, thanks to the Dupla skillet (Bra's new double skillet designed for omelettes but in which you can make any recipe and, when closed, it creates an oven effect that sets the eggs in no time), the eggs will cook as in an oven, but in a much simpler way, fast and saving a lot more energy.

Dupla skillet and Revo black platel

Ingredients

• 2 tablespoons olive oil
• 250 g fresh spinach
• 1 spring onion
• 400 g cooked chickpeas (1 jar)
• 1 teaspoon ground cumin
• ½ teaspoon ground cayenne
• 150 g sun-dried tomatoes preserved in olive oil
• Salt and black pepper to taste
• 3 free-range eggs

Preparation

1. In a Dupla skillet*, sauté the spinach with one tablespoon of oil for a couple of minutes. It is important not to sauté them too much. We only want them to heat, not to lose all their texture.
2. In the other Dupla skillet, sauté the onion and garlic cloves in the remaining olive oil.
3. When it is soft, add the chickpeas and sauté over high heat for a few minutes. Add the spices and mix well.
4. Now add the chopped sun-dried tomatoes and stir.
5. When the chickpeas are well sautéed, add the spinach and give it a few turns. Adjust salt and pepper.
6. Remove from heat and with the help of a spoon make three hollows in the skillet so you can put an egg in each one.
7. Crack the eggs and place them carefully over each hollow, taking care not to break them.
8. Return to medium heat and, without moving, fit the other skillet and cover.
9. Let cook for about 4 minutes until the eggs have almost all the whites set, but the yolk is runny.
10. At this point, remove from heat and leave covered for one more minute. With residual heat the eggs will finish cooking.
11. Serve hot.

Dupla skillet

Notes

The Dupla skillet is a pan born out of the need to make omelettes easily (to be able to flip omelettes without drama in the kitchen). It is made from two pans that you can use individually, but when you want you can couple them so that one acts as the base and the other as the lid.

When is it useful to use it as a Dupla? You'll want to join the pans, logically, when you want to make omelettes; but you can get much more out of this double-skillet concept, since when you close the skillet what you're achieving is an oven effect inside: you can roast all kinds of vegetables (peppers, eggplants...), you can make caliu potatoes, roast apples, set eggs without using large amounts of oil... Or you can even smoke meats and fish!