Chickpea and Kale Stew with Eggs

Ingredients

1 to 2 tablespoons Olive oil for cooking

1 medium Yellow onion finely chopped

2 Garlic cloves finely minced

1 teaspoon Ground cumin

1 teaspoon Ground coriander

1/2 Jalapeño pepper de-seeded and finely chopped

Kosher salt to taste

Black pepper to taste

2 15-ounce cans Cooked chickpeas drained and rinsed (about 3 1/2 cups)

15 ounce can Crushed tomatoes (1 3/4 cups)

1/2 cup Vegetable broth or stock (125ml)

4 ounces Kale stems removed

1 cup Feta (150 grams) crumbled

4 to 6 large Eggs (shown with 6)

1 tablespoon Za’atar

handful Mint leaves chopped

Toasted pita wedges to serve (optional)

Plain Greek yogurt to serve (optional)

Equipment

Large, deep frying pan or low Dutch oven casserole dish

Directions

In a large, deep frying pan or low Dutch oven casserole dish, heat 1 to 2 tablespoons olive oil over medium heat. Once hot, add the onion, garlic, spices, and jalapeño and cook for 4 to 5 minutes, until translucent.

Add the tomatoes, stock, and chickpeas plus 1 teaspoon kosher salt and several grinds of black pepper and stir to combine. Bring the mixture to a simmer, lowering the heat if necessary to keep it from bubbling too hard. Cover with a lid and cook for 5 to 7 minutes, until the sauce has thickened slightly.

Add kale and cover again, cooking until the greens have wilted, 2 to 4 minutes. Adjust seasoning if needed.

Make wells for eggs and break an egg into each. Sprinkle eggs with additional salt and pepper, and the whole dish with feta.

Cover and simmer for 6 to 10 minutes, until the whites are set but the yolks are runny.

To serve, drizzle with olive oil, sprinkle with za’atar and mint, and serve with pita wedges and plain yogurt, if you wish.