Chickpeas with spinach and poached egg

Method

1. Drain and weigh 600 g of canned chickpeas. Chop the onion and slice the garlic. Heat the olive oil in a wide frying pan and soften the onion and garlic over medium heat for 5 minutes. Add the paprika and stir for 30 seconds.
2. Add the chickpeas, salt and pepper. Sauté for 5 minutes, then add the spinach and cook for another 2 minutes until wilted.
3. Bring 1 litre of water to a gentle simmer in a wide saucepan and add the vinegar. Crack each egg into a small bowl and slide into the water. Poach for 3 to 4 minutes until the whites set, then lift out with a slotted spoon.
4. Divide the chickpeas between four plates and place one poached egg on each portion.