Garbanzo beans with spinach and egg
Instructions:
- Bring a medium pan of water to a boil. Cut the spinach into 1-inch pieces and boil for 1 minute.
- Drain the spinach and set aside.
- Process the tomatoes to a puree using a hand-held blender or food processor.
- Set a fine-mesh strainer over a pan. Pour the tomatoes into the strainer and let drain for 15 minutes without pressing.
- Meanwhile, finely chop the garlic.
- Heat the oil over medium heat in a large pan, then add the garlic and the tomato pulp.
- Add the garbanzo beans and cumin and cook for 30 seconds.
- Add the stock and bring to a boil. Meanwhile, cook the eggs to your liking.
- Stir in the spinach and season with salt and pepper.
- Mix the cornstarch with a little cold water until smooth, then add to the beans and spinach. Stir until slightly thickened.
- Spoon the garbanzo beans into serving dishes, and top with the eggs.