Chickea Stew with Poached Eggs
(from The Intolerant Gourmet)
Increasingly, I seem to have friends who are vegetarians. This robust
dish is beautiful and a treat. For those who like spicier food, some
harissa stirred into the vegetable stew before the eggs are added gives
a good jolt. Vegans can omit the eggs.
2 bunches spinach, cleaned, stemmed and coarsely chopped (about 4 cups)
1 can chickpeas (19 ounces) or 2 1/2 cups cooked chickpeas
2 cups grape tomatoes
1 cup whole roasted almonds
1 bunch scallions (4-5 ounces), trimmed of root end, cut across in 1/4-inch pieces including as much of the green as needed or
desired (about 1 cup)
1 bunch of fresh mint (about 1 ounce), leaves removed and coarsely chopped (about 1/2 cup)
2 cups dried gluten-free penne
1 1/2 tablespoons dried oregano
1/2 cup olive oil
1 tablespoon kosher salt
Freshly ground black pepper to taste
Pour 2 cups of water into a large (4-5 quarts) saucepot over medium
heat. When the water begins to steam, drop in spinach. Cook until
spinach is dark green and wilted (about 2 minutes). Add tomatoes,
almonds, and scallions. Simmer 5 minutes.
Bring 3 quarts of water and 2 tablespoons of salt to a boil in a large
saucepot over high heat. Drop pasta into the pot and cook for 5
minutes. While pasta is cooking add remaining ingredients (except for
the eggs) to the vegetables. Drain pasta and add to vegetables. Stir
well and cook for 1 minute. The stew is done. The dish can be made
ahead until this point. To finish put stew in skillet and return to
simmer. Proceed as below.
Remove stew to a large (14-inch) skillet. Make sure the tomatoes and
almonds are evenly distributed throughout the pan. Using the bottom of
a soup ladle, make 6 deep indentations along the edges of the stew.
Carefully crack an egg into each of the indents. Cover the skillet and
cook for 3-4 minutes until the whites have set but the yolks are still
runny. Serve immediately.
Serves 4-6 as a main course
Note: Harissa goes well with this dish for those who want a little more spice.
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