Spicy Chickpeas with Poached Egg

 The day after my daughters and I ran the 10K in April we went out for brunch. I ordered spicy chickpeas with an egg on top. The dish consisted of chickpeas, spinach and mushrooms in a spicy tomato sauce. It was topped with an egg. I am not sure what kind of an egg it was supposed to be. It consisted of mainly a yoke. My guess is it was fried egg where the white part got overcooked so they cut it off. Here is my version, I poached the egg but it over cooked while I was photographing it, so thats why the yolk is chunky in the picture above.

This is another recipe where you can use the leftover vegetables in your refrigerator. If you don't have one of the vegetables I mention substitute another or add more of another one.

2 eggs

1 can Chickpeas, rinsed and drained

1 14 oz can of crushed tomatoes

1/2 yellow squash or zucchini

4 mushrooms, sliced

small handful of spinach, chopped

1 tsp olive oil

1/2 tsp crushed red pepper

Add the olive oil to a pan on medium heat. When it shimmers add the squash, mushrooms. Cook until the squash starts to softens. Add the chickpeas and cook for a minute. Then add the tomatoes, red pepper and spinach. 

For the poached egg put 1 cup of water in a 2 cup microwavable measuring cup. Crack 1 egg into the water.  The egg should sink, but not settle to the bottom. Microwave for 1 minute to 1 1/2 minutes. The egg should take on a white color all over. Take egg out with slotted spoon and drain. Place egg on top of plated chickpeas. If the eggs are going to sit for a few minutes you may want to dip them in cold water to stop the cooking.  Repeat with other egg.

Chickpea Stew with Pork

Apparently I am a glutton for punishment. My first punishment is this coming weekend I will run in my first and last 10K race. It is the Ukrop Monument Run in Richmond, VA. I will be running in the race with my 2 daughters Lynn and Ashlyn. Well let me clear something up I don't actually run "I walk with style" to paraphrase Woody from Toy Story. My second act of punishment will come after the race. I decided that after a couple years of walking one day and working with weights the next it was time to try something new. I started looking at different exercise equipment. On the NordicTrack website I was asked to fill out a survey. I did this even though I usually don't fill out those things and believe it or not I won a RIP:60 workout system. That should arrive next week, so if I don't die during the 10K I can kill myself by doing a new workout routine.

I bought myself some new cookbooksOne of them was The Italian Slow Cooker by Michele Scicolone. Since we went from 80 degrees on Thursday to 38 degrees on Sunday I decided I needed to try a slow cooker recipe. The recipe I decided on was Chickpea Stew, but my wife is a meat and potatoes person so I had to modify it. I had a pork loin roast that I cut up and browned and added to the stew. Here is the recipe with my changes listed.

Chickpea Stew with Pork
3 cans chickpeas, drained and rinsed
5 medium carrots, sliced 1/4 inch coins
2 potatoes, cut into bite sized pieces
1 cup peeled, seeded and chopped tomatoes, canned or fresh I used I 28 oz can with the juice
1 medium onion, chopped
2 tsp fresh rosemary, chopped I put a sprig in and removed it before serving
1/2 cup chicken broth, I used 1 1/4 cups as 1/2 did not seem like much with all of the veggies and meat I added
3 tbs olive oil, separated
Salt and pepper to taste
1 1/2 to 2 lbs Pork Loin Roast, cut into bite size pieces

Add 1 tbs of olive oil to a pan and heat it over medium high heat. Add the pork and brown. After the pork is browned add everything to the slow cooker. Cook for 6 to 8 hours on low. Serve with some nice crusty bread.