Meatless Monday is something I’m trying to get in the habit of, as I feel that Phillip and I eat a little too much meat. For dinner this week, I whipped up a spinach and kale chickpea stew, which was topped with a fried egg.

I’m not a usually fan of chickpeas, but this meal? It was fucking amazing – so much so, that I had leftovers for lunch on Tuesday (minus the egg, because I really couldn’t be stuffed frying an egg and then washing the pan out afterward).

Today, I wanted to share the recipe with you guys, if you decide to make it, let me know what you thought.

Spinach and Kale with Chickpeas and Fried Eggs

Print Recipe

• CourseMain Dish
• Cuisinedairy free, gluten free, vegetarian

Servings	Prep Time
4 people	15 minutes

Cook Time

40 - 60 minutes

Servings Prep Time 4 people 15 minutes

Cook Time 40 - 60 minutes

Spinach and Kale with Chickpeas and Fried Eggs Print Recipe CourseMain Dish Cuisinedairy free, gluten free, vegetarian Servings Prep Time 4 people 15 minutes Cook Time 40 - 60 minutes Servings Prep Time 4 people 15 minutes Cook Time 40 - 60 minutes

Ingredients

• 3 tbsp oil
• 3 cloves garlic minced and divided
• 1 handful baby spinach
• 2 cups kale chopped
• 1 brown onion diced
• 1/4 tsp ground cumin
• 1/4 tsp paprika
• 1/4 tsp hot chilli powder
• 2 400g can chickpeas drained
• 1 400g can chopped tomatoes
• 1/4 cup vegetable stock

Servings: people

Instructions

1. Heat 1 Tbsp. oil in a large pot over medium heat. Add 1 of the minced garlic cloves and stir until it begins to brown. Add the spinach and kale, coat in garlic and cook until wilted. Transfer to a bowl and set aside.
2. In the same pot heat 2 Tbsp of oil and add the remaining garlic cloves and the onion. Cook until the onion is translucent then add the spices and stir to coat the onion.
3. Add tomato and chickpeas; stir to coat and then bring the tomato juice to a simmer and allow the juice to reduce a little. At this stage, you can add a little salt and pepper to season, if you would like.
4. Add the vegetable stock, and simmer for around 25 - 30 minutes. Mash a few chickpeas with a potato masher during this time and cook until the sauce is thickened. Fold in the spinach and kale,
5. Add a little oil to a frying pan and heat until it begins to shimmer. Crack 2 eggs into the pan (make sure the oil is hot, i cracked my eggs prematurely and they got stuck to the pan) and using a large spoon, baste whites with oil until they have set and the edges are crunchy and golden brown.
6. To serve spoon chickpea stew into bowls and top with a fried egg.

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