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a large pan of chickpeas with spinach and eggs.

Chickpeas with Spinach and Eggs (budget-friendly recipe)

Byron
Chickpeas with spinach and eggs is a fantastic veggie meal that is budget-friendly and can be made in around an hour with simple pantry staples. For this recipe, we use frozen spinach, tinned chickpeas, tinned tomatoes, and a few simple spices to create a fantastic meal that’s full of smoky flavor.
To top things off, crack a few eggs on top and you’ve got the perfect healthy brunch to start the day off right! Of course, you can have this any time of day and it’s easily a dinner with some rice or bread.
4.84 from 12 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course dinner, Main Course, main meal, vegetarian
Cuisine andaluz, Authentic Spanish recipe, Spain, spanish
Servings 6 servings
Calories 474 kcal

Equipment

  • A large 12-inch (30cm) pan or skillet

Ingredients

  • 14 oz. 400g canned chickpeas
  • 17 oz. 500g frozen spinach (thawed)
  • 14 oz. 400g can of diced tomatoes
  • 4 fresh eggs
  • 1 small onion sliced fine
  • 4 garlic cloves
  • 2-3 slices of dry white bread grated into crumbs
  • 1 tablespoon 5 g of ground cumin
  • 1 tablespoon 5 g of smoked paprika
  • 1/2 teaspoon of cayenne pepper
  • 60 ml/ 2 fl. oz. of ketchup
  • 60 ml/ 2 fl. oz. of apple cider vinegar
  • ½ cup 236ml/ 8 fl. oz. of olive oil
  • Salt optional
  • Pinch ground black pepper optional

Instructions
 

Step 1 – Prepare the sofrito sauce

  • On medium heat, fry the sliced onion and garlic and a little olive oil in a pan until it becomes golden. This should take around 5 minutes.
    1 small onion, 4 garlic cloves, ½ cup 236ml/ 8 fl. oz. of olive oil
    diced onion in a pan
  • Increase the heat of the pan to high and with the pan hot, add the spinach and grated bread (or breadcrumbs) to the mixture and a little more oil. Mix well, you should see it start to thicken. Cook for around 5 minutes.
    17 oz. 500g frozen spinach (thawed), 2-3 slices of dry white bread
    Spinach is added to a pan of sauteed onions and garlic.
  • Next, reduce the heat to medium and add the ketchup, apple cider vinegar and mix well.
    60 ml/ 2 fl. oz. of ketchup, 60 ml/ 2 fl. oz. of apple cider vinegar
    tomato sauce and vinegar are added to a pan of sauteed spinach and onions.
  • Stir thoroughly until you have a paste, then add the tinned tomatoes. Leave to simmer on a medium heat for 5 minutes.
    14 oz. 400g can of diced tomatoes
    A large can of tomatoes is added to a pan of sauteed spinach

Step 2 – Add the spices and chickpeas

  • Add the spices and chickpeas with a splash more oil (optional) and stir through. Allow to simmer for at least 5 minutes on medium heat.
    Note: Simmering for 15-20 minutes is recommended as it will allow the chickpeas to soften and absorb more flavors.
    14 oz. 400g canned chickpeas, 1 tablespoon 5 g of ground cumin, 1 tablespoon 5 g of smoked paprika, 1/2 teaspoon of cayenne pepper
    Chickpeas are added to. pan

Step 3 – Add eggs and serve

  • Crack 4 eggs on top and cover the pan with a lid. Cook until the eggs become opaque and white in color, this should take around 4-5 minutes on medium heat.
    4 fresh eggs
    Some eggs are added to a pan of chickpeas with spinach.
  • Finally, check the flavoring and season with some cracked black pepper and salt if you like.
    Salt
    a pan of chickpeas with spinach and eggs sits beside some sliced bread.
  • For a little color, add a pinch of sweet, hot, or smoked paprika over the eggs, and serve!
    Pinch ground black pepper
    a large pan of chickpeas with spinach and eggs.

Video

Keyword budget, budget-friendly recipe, chickpeas, Easy Dinner ideas, easy stew, Eggs, one-pot recipe, spinach, vegetarian meal