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

Chickpea and kale stew with poached eggs and za’atar

Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, <600 Calories

2 Servings, 490 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)
Sunbasket 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 organic red onion
  • 1 bunch organic lacinato or other kale (about ½ pound)
  • 1 13.4 ounce carton cooked chickpeas
  • 1 teaspoon sweet smoked paprika
  • 1 cup marinara
  • 2 eggs
  • 2 whole grain naan
  • Sunbasket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
Ingredient IQ

Za’atar is the name of both a spice blend and a fresh herb that tastes a bit like thyme crossed with oregano. The spice blend only rarely contains dried za’atar; ours includes sumac, fennel seeds, sesame seeds, and dried thyme. We love to sprinkle it on everything from flatbreads and eggs to avocado toast.

Nutrition per serving

Calories 490, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 620mg (27% DV), Total Carb. 59g (21% DV), Fiber 14g (50% DV), Total Sugars 9g (Incl. 1g Added Sugars, 2% DV), Protein 21g
Contains: Eggs, Wheat, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

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

Wash produce before use

1

Prep the vegetables

  • Peel and thinly slice enough onion to measure ¼ cup [½ cup].
  • 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 onion and paprika, season with salt and pepper, and cook until the onion starts to soften, 1 to 2 minutes.

Add half the marinara and 1 cup [2 cups] water and bring to a boil; save the remaining marinara for another use. 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 and pepper. 

While the vegetables are simmering, cook the eggs. 

3

Poach the eggs

Bring a medium sauce pot of lightly salted water 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 are poaching, 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 the naan 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 onion.
  • Strip the kale leaves.
  • Rinse the chickpeas.
  • Time the eggs.