MOROCCAN PASTA INSPIRED BY PEEP SHOW

For the Garbanzo Beans

Rinse and dry canned garbanzo beans. Toss them in a bowl with olive oil and salt. Then spread them evenly on a parchment lined baking sheet and roast on 400° for 20-30 minutes or until brown and crisp.

Transfer beans to a bowl and toss them with plain sweet paprika and set aside.

For the Moroccan Ragu

Start by putting some olive oil in a pan and sauté small diced onion, small diced pepper, and crushed clove of garlic. Let them sweat it out until fragrant and translucent.

Add cumin, smoked paprika, cayenne, and turmeric. Let these flavors get to know each other a little bit before adding canned whole tomatoes.

Smash them up and stew them down for about 30 minutes until the harsh raw tomato flavor has gone away.

Thoroughly puree the tomato sauce in a high powered blender until extremely smooth.

Set aside about half the sauce in a small saucepan to keep warm and in the remaining half add feta cheese. Process to combine.

Butter 2 ramekins and set aside.

Cook pasta or make your own (which you can learn how to do on Basics With Babish) and add pasta to the feta sauce. Toss to combine and twirl up some pasta into the buttered ramekins.

Using a fork and spoon, put the pasta to the sides, creating a hole in the middle. Then bake at 400° for 10 minutes.

Remove ramekins from the oven and run a small paring knife around the outside of the ramekin to loosen it. Crack an egg in each of the wells you created and place back in the oven to bake for 10-15 minutes until the whites are set but yolks are runny.

Invert pasta in ramekin onto an interim plate while we start plating.

Spoon some of the non-feta sauce into a pool on the bottom of the plate and top with sautéed spinach.

Place pasta with egg on top and add some of the garbanzo beans as a delicious garnish.

For the Sautéed Spinach

Add olive oil and crushed garlic to a saucepan.

Add spinach, salt and pepper, and cook to desired tenderness.