These saucy, spiced chickpea bowls with kale, avocado, and a runny-yolked egg are all the proof you need that comfort food can also be healthy.
Ingredients
1 cup plain Greek yogurt
1/4 cup finely chopped fresh mint leaves
1/4 cup water
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
Kosher salt
Freshly ground black pepper
3 tablespoons avocado oil or extra-virgin olive oil, divided
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons harissa paste
1 teaspoon tomato paste
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
Kosher salt
Freshly ground black pepper
2 cups cooked chickpeas, drained
1 (14.5-ounce) can can diced tomatoes
3/4 cup bulgur
8 packed cups shredded or chopped kale leaves (about 1 pound)
4 poached or hard-boiled large eggs
2 medium avocados, thinly sliced
Instructions
Place the ingredients in a medium bowl, season with salt and pepper, and whisk until combined.
Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft and fragrant, about 5 minutes. Add the garlic, harissa, tomato paste, cumin, paprika, and cinnamon, season with salt and pepper, and cook for 2 minutes. Stir in the chickpeas and tomatoes with their juices. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Meanwhile, prepare the bulgur.
Place the bulgur, 1 1/2 cups of water, and a generous pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, 10 to 15 minutes. Fluff with a fork.
Heat the remaining 1 tablespoon oil in a skillet over medium heat until shimmering. Add the kale and season with salt. Cook, stirring occasionally, until wilted and tender, about 5 minutes.
To serve, divide the bulgur between 4 bowls. Divide the chickpea mixture, sautéed kale, and avocado slices over the bulgur. Top each bowl with an egg and drizzle with the yogurt mint sauce.
