Garbanzo Beans With Egg 2.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Book Report Oct 12, 2011

In Ferran Adria's new cookbook, this is the first course of a staff meal that includes glazed teriyaki pork belly and sweet potato with honey and cream.

Servings: 2
  • 2 1/2 ounces frozen whole-leaf spinach, defrosted
  • 2 medium-size ripe tomatoes, cut into large chunks, with juices (may substitute about 1/2 cup tomato puree, such as Pomi brand)
  • 2 tablespoons olive oil
  • 2 medium cloves garlic
  • 2 cups canned, no-salt-added garbanzo beans (chickpeas), drained
  • Generous pinch ground cumin
  • 1 cup homemade or no-salt-added chicken broth
  • 2 large eggs
  • Generous pinch kosher or fine sea salt, plus more for serving
  • Generous pinch freshly ground black pepper
  • 1 teaspoon cornstarch
  • Cold water


Bring a medium saucepan of water to a boil over medium-high heat. Cut the spinach into 1/2-inch pieces and add to the pan; cook for 1 minute, then use a Chinese skimmer to drain. Place the drained spinach in a bowl.

Place a fine-mesh strainer over a separate bowl.

Use an immersion (stick) blender, a food processor or a regular blender to puree the tomatoes and their juices, then transfer to the strainer. Let the tomato puree drip into the bowl; do not press. This should take about 15 minutes; the yield is about 1/2 cup.

Heat the oil in a medium saute pan over medium heat. Add the garlic and the strained tomato pulp; cook for a few minutes, so the garlic becomes fragrant, then add the garbanzo beans and the cumin; stir for 30 seconds. Add the broth; increase the heat to medium-high and bring just to a boil, then reduce the heat to medium-low.

Bring a separate small saucepan of water just to a boil over medium-high heat. Carefully crack the eggs open into separate small containers, then pour them one at a time into the water. Poach to the desired consistency; remove from the heat.

Stir the spinach into the garbanzo beans, then season with the salt and pepper.

Whisk the cornstarch together with a little cold water to form a slurry, then stir it into the bean mixture, increasing the heat as needed so the mixture thickens slightly. Remove from the heat.

Divide between wide, shallow bowls. Place a poached egg at the center of each portion. Sprinkle each egg lightly with salt. Serve right away.

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Recipe Source

Adapted from Adria's "The Family Meal: Home Cooking With Ferran Adria" (Phaidon, 2011).

Tested by Mary Pat Flaherty.

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