Chickpeas and kale with za'atar, poached eggs, and naan
Vegetarian, Dairy Free, Soy Free, Low Calorie
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.
- 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
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.
Cook the vegetables
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.
Poach the eggs
While the eggs poach, warm the naan.
Toast 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