Warm Kale & Chickpea Crunch Bowl w/ Avo & Poached Egg
Warm Kale & Chickpea Crunch Bowl
—
Recipe Notes: This recipe is easy to adjust with different spice and veggie combos, and I encouraging you to try to use up whatever veggies you have on hand that need to be used up.
Yields: 2-3 servings
Ingredients:
1 bunch of kale, stems removed and leaves chopped or torn
1 (15oz) can chickpeas, drained
2 tablespoons olive or coconut oil
2-3 tablespoons water
1/2 medium onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon smoked paprika
1/2 teaspoon salt (plus more to taste)
1/2 teaspoon pepper (plus more to taste)
1 lemon, juice squeezed (about 2 tablespoons)
1/4 teaspoon red chili flakes (optional)
Suggested Toppers:
chopped apples
sliced radishes
avocado
poached egg
shaved almonds
Directions:
Step 1
In a large pot or dutch oven over medium heat, add 2 tbsp oil and cook down onion and garlic until translucent and tender (about 6-10 min). Add tomato paste and (optional) red pepper flakes, stirring frequently, until the paste deepens in color (about 3-5 minutes).
Step 2
Once onions and tomato paste are cooked down, add 2-3 tablespoons water, chopped kale, salt, pepper, and paprika. Allow kale to cook down enough so you have room in the pot to add the chickpeas, 5 minutes or so, then pour in your can of drained chickpeas and stir until everything is warmed through. Turn off heat and add lemon juice. Taste, then add more salt, pepper or paprika as needed.
Step 3
Divvy out into individual sized bowls, add your favorite crunchy toppers, like apples, radish, and/or nuts, gently toss to warm them up, then add avocado on top. Add a poached egg for extra protein, or do without to keep it vegan. My preference is to add a poached with a custardy runny yolk.
Making a poached egg: If you’ve never tried a poached egg before, it’s easier than you might think. Heat up a small pot of water and bring to a boil. Once boiling, add a cap of vinegar (any kind will do—and don’t skip this important step! The vinegar is what helps the egg whites bind together, or coagulate). Carefully crack the egg and place it into a small bowl. Swirl the boiling water with a spoon to create a whirlpool, then pour your egg into the water. Keep heat on medium high, set a timer for 3 minutes for a runny yolk (or longer if you want a less runny yolk), then use a slotted spoon to drain excess water when removing the cooked egg. Place on top of your kale & chickpea bowl, add a pinch of pepper, and enjoy!
Photography, Food Styling, and Recipe Development by Renee Sandoval
