Creamy Tomato Chickpeas (with Eggs and Prosciutto)

Another easy, delicious one-dish meal that has become a staple in Clara’s recipe book. Great for camping trips and college cooking.

Ingredients

• 2 Tbsp. extra-virgin olive oil

• 2 garlic cloves, thinly sliced

• 1 sprig rosemary (optional)

• 1 15-oz. can chickpeas, rinsed

• ½ cup cherry tomatoes cut in half (optional)

• 1-2 Tbsp. tomato paste

• 1 tsp. sweet smoked paprika

• 1 cup heavy cream

• Salt and pepper

• Dollop of honey (optional)

• 2 large eggs

• 4 thin slices of prosciutto

• Leafy greens (optional)

• Bread (for serving)

Instructions

1. Heat oil over medium in a cast iron skillet or frying pan 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. If you like you can transfer the rosemary to a plate, I like to leave it in for a stronger flavour. (Clara keeps adding these extra vowels into certain words.)

2. Add chickpeas, tomato paste, cherry tomatoes (optional)  and paprika to skillet and cook, stirring often, until coated, about 1 minute. Mix in cream, season with salt and lots of pepper, and bring to a simmer. Taste check: if you find the paprika too smokey, I like to add honey to balance it out a bit.

3. After the sauce has reached a simmer and the tomato paste is mixed into the cream fully (should be a beautiful orange colour), do a final taste test, adding salt pepper, more rosemary to taste. Then, crack eggs into chickpea mixture and season them with kosher salt. Cover (a baking sheet or large plate 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 2-4 minutes. Remove from heat and add prosciutto around eggs. If you don’t like your eggs runny, cook until the yolk is firm. Serve with bread or flatbread.

4. I have also added leafy veggies like kale or spinach etc at the end or when I add prosciutto.