Last summer I was studying for the bar and decided to stay in my law school apartment – with no air conditioning. It was fine for the first four weeks, but in the few days before I moved out the real New England summer hit. It was in the mid-90s and humid, and my apartment seemed to suck in all the heat from the street. I dripped with sweat just sitting in my kitchen, as I re-learned contract law and tried to understand what a secured transaction was. One night, desperate for decent food but too lazy to go buy any, I looked around my kitchen and found a jar of tomato sauce, a can of chickpeas, and frozen spinach. I went to my computer, googled “tomato sauce chickpeas spinach” and this recipe popped up. In that moment, I was hoping for a mediocre dinner and instead I got this. 

This is a simple recipe. It’s made using a jar of tomato sauce (for my European friends, I’d suggest cooking down about two cans of tomatoes into a sauce with onions and basil), chickpeas, and spinach – the perfect pandemic dinner. But despite its simplicity, the milk provides a creaminess that makes the tomato sauce richer. And let’s be honest, yolky eggs in just about anything are delicious.