Smoky Chickpeas with Spinach and a Fried Egg


  • 2 tablespoons extra virgin olive oil
  • 2 cups cooked chickpeas (canned are totally fine here)
  • 1 tablespoon Spanish paprika (we like to use the spicy kind, but use whatever you prefer)
  • Salt, to taste
  • 5 ounces fresh baby spinach
  • 2 eggs
  • Freshly squeezed lemon juice (optional)
  • Freshly ground black or white pepper, to taste


  • Heat the olive oil in a large skillet over medium heat. Add the chickpeas and paprika; toss to coat evenly. Season with a pinch of salt and cook for at least 10 minutes, or until the chickpeas are sort of toasty looking but not burnt.
  • Add the spinach and cook until just barely wilted. Meanwhile, fry the eggs. We often use this method.
  • When the spinach is wilted, season additional salt and pepper to taste. Squeeze a little lemon juice on top of each serving and top with a fried egg.

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