February 21, 2014

chickpeas for breakfast

chickpeas and kale with fried egg | TWELFTH AVENUE

Here’s how it went down last Sunday morning…

1. Saw this picture on Instagram. Cue the tummy rumble.

2. Scrounged my pantry and fridge for a can of chickpeas, greens (eureka! Phil bought kale!), eggs, olive oil, and crushed red pepper flakes.

3. Winged it top chef style (aka threw it all together in a frying pan – minus the eggs, duh – and let it sizzle).

4. Stuffed my face. And Phil’s face. Both faces were stuffed and happy.

I could go on and on about how great chickpeas and kale are for you, how important it is to eat the yolk and the white of the egg for maximum nutritional value, how quick and easy and delightful this is for breakfast or a light lunch/dinner, but you’ve heard it all before, I’m sure. Bottom line, meal inspiration is everywhere you look, and Bon Appétit’s Instagram account is the shiz.

chickpeas and kale with fried egg | TWELFTH AVENUE

Chickpeas and Kale with a Fried Egg
serves 2


1 15 oz can of chickpeas/garbanzo beans
2-3 leaves of kale, stalks removed and leaves torn into bite sized pieces
1-2 Tablespoons olive oil
2 eggs
Pinch of crushed red pepper flakes
Salt and pepper to taste


Drain and rinse chickpeas in a colander. Dry chickpeas with a paper towel.

Heat oil in a large-ish frying pan over medium heat. Add kale and crushed red pepper flakes and cook, stirring occasionally, until kale is wilted, about five minutes. Add chickpeas and cook for another five minutes, or until chickpeas are heated through and start to brown.

Meanwhile, fry eggs in a separate frying pan.

Plate the chickpeas and kale and top with a fried egg. Season to taste with salt and pepper.