Smoky Chickpeas with Spinach and a Fried Egg

Smokey Chickpeas with Spinach and a Fried Egg

I’m trying to finally get in a routine now that we’re settled in our new apartment and both starting classes. For me, that means stocking up the fridge and making a meal plan.

Our meal plans are honestly never really set in stone, but we try to plan for at least a few things we know we’ll cook. We probably make chickpeas with spinach once a week, so I try to make sure we always have the ingredients on hand.

We make it so much that it often gets shortened to “chix and spin.” We’re kind of weird…

Smokey Chickpeas with Spinach and a Fried Egg

Anyway, one of the best things about it is that it only requires five ingredients: chickpeas, fresh spinach, Spanish paprika, olive oil, and eggs. (I just started adding lemon juice at the end, but it’s completely optional.)

Matt originally started making this dish very loosely based on Mark Bittman’s Fried Chickpeas With Chorizo and Spinach. In addition to making it vegetarian, he completely simplified it. It’s something we’re always happy to eat, which is great because it’s cheap, healthy…and so so easy.

Smokey Chickpeas with Spinach and a Fried Egg

It starts with cooking chickpeas and Spanish paprika in olive oil until they’re nice and toasty.

Smokey Chickpeas with Spinach and a Fried Egg

After about 10 minutes, we add some fresh baby spinach and cook until it’s just wilted.

Smokey Chickpeas with Spinach and a Fried Egg

Top with a fried egg and you’ve got an incredibly simple but satisfying meal!

Smoky Chickpeas with Spinach and a Fried Egg

Yield: 2 servings

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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