Vegetarian Feast Chickpea Stew with Poached Eggs

Name: Vegetarian Feast Chickpea Stew with Poached Eggs
Yield: Serves 4 to 6
Ingredients: Kosher salt; 2 cups gluten-free dried penne pasta; 1 cup whole roasted almonds; 1 bunch scallions, trimmed, cut across into ¼-inch pieces including some of the greens (about 1 cup); 2 cups grape or cherry tomatoes; 2 cups grape or cherry tomatoes; 2 bunches spinach, stemmed and coarsely chopped (about 4 cups); One 19-ounce can chickpeas (garbanzo beans), drained and rinsed, or 2½ cups cooked chickpeas; 6 eggs; One 19-ounce can chickpeas (garbanzo beans), drained and rinsed, or 2½ cups cooked chickpeas; One 19-ounce can chickpeas (garbanzo beans), drained and rinsed, or 2½ cups cooked chickpeas; ½ cup olive oil; Freshly ground black pepper; 1 bunch mint (about 1 ounce), stemmed and coarsely chopped (about ½ cup); 1½ tablespoons dried oregano

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

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.

Ingredients

2 bunches spinach, stemmed and coarsely chopped (about 4 cups)
2 cups grape o

Stew
Vegetarian

Method

Pour 2 cups water into a 4- to 5-quart saucepan over medium heat. When the water begins to steam, drop in the spinach. Cook until the spinach is dark green and wilted, about 2 minutes. Add the tomatoes, almond