Chickpeas and kale with za'atar, poached eggs, and naan

Vegetarian, Dairy Free, Soy Free, Low Calorie

2 Servings, 520 Calories/Serving

30 - 40 Minutes

Beans and greens are a classic combination. Here we pair iron-rich kale with fiber-rich chickpeas and give them a Middle Eastern flavor with a bit of za’atar. This tangy spice blend includes sumac, sesame seeds, and dried herbs. Poached eggs lend richness and protein. A little acid in the poaching water helps the eggs hold their shape; use any vinegar you have on hand—or simply add a squeeze of lemon or lime juice.

Ingredients

  • 1 or 2 shallots
  • Peeled fresh garlic
  • Fresh oregano
  • 1 bunch kale
  • 1 cup cooked chickpeas
  • 1 tablespoon tomato paste
  • 1 teaspoon sweet smoked paprika
  • ½ cup diced tomatoes
  • 2 pasture-raised organic eggs
  • 2 naan
  • ½ teaspoon za’atar

Instructions

1

Prep the vegetables

  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the oregano leaves from the stems; coarsely chop the leaves.
  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Rinse the chickpeas.

2

Cook the vegetables

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Stir in the shallots and garlic, season with salt, and cook until the shallots start to soften, 1 to 2 minutes. Stir in the tomato paste and paprika and cook until just fragrant, about 1 minute.
Add the tomatoes, oregano, and 1 cup water and bring to a boil. Add the kale and chickpeas, reduce to a simmer, cover, and cook until the kale is tender and the sauce is thickened, 10 to 12 minutes. Season to taste with salt and pepper.
While the vegetables simmer, cook the eggs.

3

Poach the eggs

Bring a medium sauce pot of lightly salted water and 1 tablespoon white wine vinegar or apple cider vinegar to a boil. Working with one at a time, crack 1 egg into a small bowl. Using a slotted spoon, swirl the water to make a gentle whirlpool. Slide the egg into the whirlpool. Repeat with the remaining egg. Cook until the whites are set but the yolks are still soft, 4 to 5 minutes. If you prefer firmer yolks, cook for 2 minutes longer. Using the slotted spoon, transfer the eggs to a paper-towel-lined plate to drain.
While the eggs poach, warm the naan.

4

Toast the naan

In a dry frying or grill pan over medium heat, warm the naan until lightly toasted, 1 to 2 minutes per side. Alternatively, toast it in a toaster.

5

Serve

Transfer the kale, chickpeas, and sauce to individual bowls. Top with the eggs, sprinkle with the za’atar, and serve with the naan.

Nutrition per serving: Calories: 520, Protein: 22 Total Fat: 16 g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 3.5 g, Cholesterol: 165 mg, Carbohydrates: 73 g, Fiber: 11 g, Added Sugar: 0 g, Sodium: 690 mg
Contains: wheat, eggs

Similar Recipes

Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Almond-milk date shakes & Bombay scrambled eggs
Paleo, Gluten Free, Vegetarian
Baked shrimp with tomato, feta, orzo, and mint
Soy Free