Basket Hack—Sun Basket Chef Alan Li Turns our Chickpea Stew into a Pizza
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Chickpea Pizzas with Kale and Eggs
1 or 2 shallots
Peeled fresh garlic
1 cup cooked chickpeas
½ cup diced tomatoes
1 tablespoon tomato paste
1 teaspoon sweet smoked paprika
1 bunch kale
2 pasture-raised organic eggs
½ teaspoon za’atar
Garlic press or fine-toothed grater, optional, vegetable masher, optional, colander, medium bowl, medium sauce pot
1 Prep the chickpea spread
Heat the oven to 400ºF.
- Peel and thinly slice the shallots.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Rinse the chickpeas.
In a medium sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the shallots and garlic, season with salt and pepper, and cook until fragrant, about 1 minute. Add the chickpeas, diced tomatoes, tomato paste, paprika, and ½ cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chickpeas start to soften, 4 to 5 minutes.
While the chickpea spread cooks, prep the other ingredients.
2 Prep the other ingredients; finish the chickpea spread
- Strip the kale leaves from the stems; coarsely chop the leaves.
- Strip the oregano leaves from the stems; coarsely chop the leaves.
Transfer the chickpea spread to a medium bowl, using a masher or the bottom of a cup, mash into a smooth paste. Alternatively, blend in a food processor until smooth.
3 Assemble and cook the naan pizza
On a sheet pan, lay the naan pieces side by side, spread the chickpea mixture in an even layer, top with the kale and oregano leaves, and drizzle with 1 to 2 teaspoons oil. Carefully crack an egg onto each naan, sprinkle za’atar on top, and season with salt and pepper. Cook in the oven until the naan is toasted and the whites of the eggs have set, 8 to 10 minutes, or longer if you prefer a more cooked egg.
Transfer the naan pizzas to individual plates, cut into pieces, and serve.
Cook time: 20-25 mins
Nutrition per serving (one pizza): Calories: 590, Protein: 25 g, Total Fat: 16 g, Trans Fat: 0 g, Saturated Fat: 2 g, Cholesterol: 155 mg, Carbohydrates: 78 g, Fiber: 9 g, Added Sugars: 0 g, Total Sugar: 8 g, Sodium: 610 mg