Stewed Chard & Chickpeas with Eggs
Active Time: 35 minutes / Cook Time: 25 minutes / Total Time: 40 minutes
Makes 4 servings
Nutrition Corner: Swiss Chard
Swiss chard is in the same family of vegetables as beets and spinach. Taste wise, Swiss chard is slightly bitter and salty. The peak season for chard is June through August. Because Swiss chard contains oxalic acid, we recommend boiling as the healthiest cooking method. This sweetens the greens a little bit and makes them better suited for digestion and absorption.
- 1 tablespoon coconut oil
- 1 large yellow onion, halved and thinly sliced into half-moons
- 1 1-lb. bunch Swiss Chard, stems removed and thinly sliced, leaves roughly chopped
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes, or to taste*
- 1 teaspoon to 1 tablespoon curry powder, to taste
- ¾ teaspoon fine sea salt
- 4 plum tomatoes, cored and chopped (about 1 heaped cup)
- 2 15-oz. cans chickpeas, rinsed and drained
- 1 13.5-oz. can coconut milk
- 1 cup vegetable broth, plus more to taste
- 2 teaspoons ghee, divided
- 4 eggs freshly ground black pepper, to taste
- 2 tablespoons roughly chopped fresh cilantro (optional)
- Heat the oil in a large saucepan over medium-high heat. Add the onion and chard stems and cook for 5 minutes, stirring often so the onions don’t burn.
- Stir in the garlic, red pepper flakes, and curry powder and cook, stirring constantly, for 1 minute.
- Add the salt, tomatoes, chickpeas and Swiss Chard leaves and stir well to combine. Stir often while the chard wilts, and then add the coconut milk and broth.
- Bring to a low boil, reduce the heat to low, and cook for 15 minutes, or until the liquid is slightly reduced.
- The last 5 minutes of the chard and chickpea cooking time, heat 1 teaspoon ghee in a large skillet over medium. Crack in two eggs and cook 1-2 minutes, or until the bottom is cooked and the whites are no longer runny. Gently flip and cook 1 minute more, or to desired doneness. Place on a plate and keep warm. Repeat with the remaining eggs.
- Place ¼ of the chard and chickpea mixture in each of two bowls and top with an egg. Sprinkle each with black pepper to taste, and ½ tablespoon cilantro, if using. Serve.
- Package remaining portions in airtight containers for lunch tomorrow. Refrigerate until needed.
Chef’s Tip: When you see “to taste” in our recipes, that is exactly what we mean! Add the lower amount of the ingredient being called for (or less than, in the case of a spicy ingredient like red pepper flakes), let it combine with the other ingredients, and then taste. If you want more, start in small increments and taste after each addition until the flavors are where you want them. Everyone’s taste buds are different, and what tastes great to one person may be too much or too little for another.