SPICY CREAMY CHICKPEAS WITH RUNNY EGGS AND PROSCIUTTO
A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.
Provided by Andy Baraghani
Categories Bon Appétit Chickpea Dinner One-Pot Meal Prosciutto Milk/Cream Paprika Rosemary Egg
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat oil in a medium skillet over medium. Cook garlic and rosemary (if using), tossing, until garlic is golden brown and rosemary crisps up slightly but isn't browned, about 30 seconds for rosemary and 2 minutes for garlic. Transfer rosemary to a plate.
- Add chickpeas, tomato paste, and paprika to skillet and cook, stirring often, until coated, about 1 minute. Mix in cream, season with kosher salt and lots of pepper, and bring to a simmer.
- Crack eggs into chickpea mixture and season them with kosher salt. Cover (a baking sheet works great if you don't have a matching lid) and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs. Crumble rosemary on top and sprinkle with sea salt, if desired, and more pepper. Serve with flatbread.
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Noah Norman
[email protected]I'm not a big fan of chickpeas, but this dish was surprisingly good! I'll definitely be making it again.
Kamohelo Phore
[email protected]This dish is a great way to use up leftover chickpeas. It's also a great way to get your kids to eat their vegetables.
Peres Dickson
[email protected]This recipe is so easy to make and it's always a crowd-pleaser. I love that I can use leftover chickpeas to make it.
Staci Ma
[email protected]I've made this dish several times and it's always a hit with my guests. It's a great way to impress your friends and family.
kieran crossland
[email protected]This recipe is a fail. The chickpeas were hard and the sauce was watery.
Hashir Ali
[email protected]I'm not sure what I did wrong, but this dish was a complete disaster. It was too spicy, too salty, and the eggs were overcooked.
Amy Velasquez
[email protected]This recipe is a waste of time and ingredients. Don't bother making it.
Kornel Venczel
[email protected]I followed the recipe exactly and the dish turned out terrible. I don't know what went wrong.
zaha
[email protected]This dish was okay. The chickpeas were a bit dry and the sauce was a bit bland.
Conrad Kamara
[email protected]This recipe is a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less cayenne pepper.
Dr. Buzz
[email protected]I'm not a big fan of chickpeas, but this dish was surprisingly good! The sauce was creamy and flavorful, and the prosciutto added a nice salty flavor.
Jake Smith
[email protected]This dish is amazing! The flavors are so well-balanced and the runny eggs add a perfect touch of richness.
Adefelu David
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
Lilly Pulham
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. It's a great way to use up leftover chickpeas.
Elisa Mphafudi
[email protected]I made this dish last night and it was a hit with my family! The chickpeas were cooked perfectly and the sauce was flavorful. The runny eggs added a touch of richness that really took the dish over the top.
Aubrey Davidson
[email protected]This dish was absolutely delicious! The combination of spicy, creamy, and runny eggs was perfect. I especially loved the addition of prosciutto, which added a nice salty flavor.