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Recipe for Spanish chickpeas with spinach and eggs

Karoline Boehm Goodnick for The Boston Globe

Serves 4

These chickpeas are flavored with a basic sofrito — onion and garlic cooked in olive oil — then combined with greens. Here, the dish is a more substantial meal, finished with hard-cooked eggs.

2pounds fresh spinach, stemmed and rinsed well
Salt, to taste
¼ cup olive oil
2onions, thinly sliced
2cloves garlic, thinly sliced
1teaspoon ground cumin
¼ teaspoon crushed red pepper, or more to taste
2cans (15 ounces) chickpeas, drained
2tablespoons chopped fresh parsley

1. Bring a saucepan of water to a boil. Add the eggs and cook over medium heat for exactly 9 minutes. Transfer to a bowl of cold water, peel a piece of shell off each one, and let the cold tap run into the eggs until they are cold. Peel all the eggs, then dry and halve them.

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2. In a large saucepan over high heat, pack in the spinach, with just the water that clings to it. Add a pinch of salt. Cover and cook for 2 minutes, tossing once or twice, until the spinach wilts. Transfer to a colander and press out the water with the back of a spoon; set aside.

3. In a large skillet over medium heat, heat the oil. Add the onions, garlic, and salt. Cook, stirring often, for 15 minutes or until the onions soften. Sprinkle with cumin and red pepper. Cook, stirring, for 1 minute.

4. Add the chickpeas and spinach. Cook, tossing the mixture gently, for 2 minutes or until heated through. Taste for seasoning and add more salt and red pepper, if you like. Spoon the mixture into 4 shallow bowls and top with eggs. Sprinkle with parsley.  Allison Boomer

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