On Thursday evening I decided to cook a meal from the Ferran Adrià cookbook The Family Meal. I’ve mentioned this book before – it lays out 31, three course meals, complete with a full list of ingredients and a timeline for organising the production of the meal. You can mix and match the courses, swapping around the various dishes to suit. Which is what I did here. This – chickpeas with spinach and egg is the starter from Meal 24, whilst the main is from Meal 3. The dessert meanwhile is some home-made raspberry ripple ice cream, which I actually made on Monday!
Let’s start with the starter
65g of baby leaf spinach
3 ripe tomatoes
2 tablespoons of olive oil
2 garlic cloves
¼ of a teaspoon of cumin
320g of cooked chickpeas, drained
200ml of chicken stock
1 teaspoon of cornflour
1 teaspoon of cold water
Place the tomatoes in a bowl and blitz with a hand blender until pulped.
Place the tomato pulp in a sieve, place over a bowl and leave for 15 minutes.
Roughly chop the spinach and place in a saucepan of boiling water for 1 minute. Drain and set aside.
Finely chop the garlic. Heat the oil in a frying pan over a medium heat and add the garlic and tomato pulp. Fry for 30 seconds or so, then add the chickpeas and cumin and cook for a further 30 seconds.
Add the chicken stock, bring to the boil and then allow to simmer for a couple of minutes whilst you cook the eggs. (Ideally start the eggs before you start frying the garlic.)
I poached the eggs – try to keep the yolks runny. (I didn’t manage that this time. Hey ho.)
Stir the spinach into the chickpeas and stock.
Mix the cornflour with the cold water and mix to a smooth paste.
Add the cornflour mix to the chicken stock and chickpeas and stir until the sauce is slightly thickened.
Divide the chickpeas and sauce between two bowls and top each with an egg.
Very tasty. Alberto loved it! It’s a bit filling to I made sure that the starter was ready about an hour before the main course was due so that there was plenty of time to digest.
Now, on to the main course…