Chickpea and kale stew with poached eggs and za’atar

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chickpea and kale stew with poached eggs and za’atar

Diabetes-Friendly, Soy-Free, Dairy-Free, Mediterranean, Vegetarian

2 Servings, 430 Calories/Serving

30–45 Minutes

We’ve got the secret to perfectly poached eggs—and how to serve them: atop a Middle Eastern vegetarian stew rich with za’atar, kale, and chickpeas.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic shallots
  • 3 sprigs organic fresh oregano
  • 1 bunch organic lacinato or other kale (about ½ pound)
  • 1 cup cooked chickpeas
  • 1 teaspoon sweet smoked paprika
  • Sun Basket tomato base (tomatoes - tomato paste - garlic)
  • 2 organic eggs
  • 2 whole grain naan
  • ½ teaspoon za’atar

Nutrition per serving

Calories: 430, Protein: 21g (42% DV), Fiber: 12g (48% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 155mg (52% DV), Sodium: 360mg (15% DV), Carbohydrates: 60g (20% DV), Total Sugars: 7g, Added Sugar: 2g (4% DV).
Contains: Eggs, Wheat

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

  • Peel and thinly slice enough shallots to measure ¼ cup [½ cup].
  • Strip the oregano leaves from the stems and coarsely chop enough to measure 1 teaspoon [2 tsp]. Save any remaining oregano for another use.
  • 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 to 2 tablespoons oil until hot but not smoking. Stir in the shallots, oregano, and paprika, season with salt, if desired, and pepper, and cook until the shallots start to soften, 1 to 2 minutes.
Add the tomato base and 1 cup [2 cups] water and bring to a boil. Add the kale and chickpeas, reduce to a simmer, and cook until the kale is tender and the sauce is thickened, 5 to 8 minutes. Remove from the heat and season with salt, if desired, and pepper.
While the vegetables simmer, cook the eggs.

3

Poach the eggs

Bring a medium sauce pot of water, lightly salted if desired, to a boil with 1 tablespoon white wine vinegar or apple cider vinegar (from your pantry). Reduce to a simmer. Crack 1 egg into a small bowl or mug. Using a slotted spoon, swirl the water to make a gentle whirlpool. Slide the egg into the whirlpool. Repeat with the remaining egg(s). Cook until the whites are set but the yolks are still soft, 3 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

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Tear in half.

Serve

Transfer the chickpea and kale stew to individual bowls and top with the eggs. Sprinkle with the za’atar and serve with the naan.
Kids Can!
  • Measure the shallots.
  • Strip and measure the oregano leaves.
  • Strip the kale leaves.
  • Rinse the chickpeas.
  • Time the eggs.