Fried Eggs Over Chickpeas with Spinach

This recipe is breadless. It's not as low carb as it could be due to the chickpeas (28 net per serving) but it's super healthy and gluten free. Serves 4. Takes about 40 minutes from start to finish. The smoked paprika kept hungry ones floating in and out of the kitchen while it was cooking saying their tummies were growling.

3 tablespoons olive oil, divided, plus more

4 medium garlic cloves, minced, divided

8 cups spinach, coarsely chopped

Kosher salt, freshly ground pepper

1 cup chopped onion

2 teaspoons cumin

1 teaspoon smoked paprika

2 15-ounce cans chickpeas, rinsed

1 canned petite diced tomatoes

3 cups (or more) vegetable broth

4 large eggs

Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add half of minced garlic. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2 minutes. Transfer to a medium bowl.

Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and the rest of the garlic. Cook, stirring often, until onion is softened, 3-4 minutes.

Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with a potato masher, until sauce is thickened, 15-20 minutes. 

Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8-10 minutes.

While the stew simmers, heat oil in another fry pan to medium-high. Cook two eggs at a time to desired doneness. Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.

Spoon chickpea stew into 4 bowls and top each with a fried egg.