Chickpeas And Chard With Poached Eggs Recipes

CHICKPEAS WITH CHARD

Steps:

• Chop 1 bunch Swiss chard. Saute the stems with 1 each chopped onion and red jalapeno in olive oil over medium-high heat until softened, 3 minutes; season with salt. Add one 15-ounce can chickpeas (drained, liquid reserved); cook, stirring, 3 minutes. Add 2 minced garlic cloves; cook 30 seconds. Add the chard leaves along with the chickpea liquid and 1/2 teaspoon ground cumin; simmer until the chard wilts. Stir in the juice of 1/2 lemon.

CHICKPEAS AND CHARD WITH POACHED EGGS

Steps:

• Heat 2 tablespoons oil in a medium saucepan over medium-high. Add lemon and halved onion, cut side down, and 2 garlic cloves and cook, turning garlic occasionally, until golden brown, about 4 minutes. Add bay leaves and chickpeas; add water to cover by 1". Bring to a boil and skim surface. Reduce heat, cover, and gently simmer 30 minutes. Stir in 2 teaspoons salt and continue to simmer until chickpeas are tender, 10-20 minutes. Remove from heat; discard lemon, onion, and bay leaves.
• Meanwhile, heat remaining 1/4 cup oil in a large straight-sided skillet over medium. Add chopped onion, chile, baharat, and remaining 4 garlic cloves; season with salt. Cook, stirring often, until onions are translucent, 8-10 minutes. Add Swiss chard ribs and stems and cook, stirring occasionally, until tender, 5-8 minutes.
• Using a slotted spoon, transfer chickpeas to skillet. Add cooking liquid to cover; bring to a simmer. Gradually add chard leaves, stirring until slightly wilted before adding more. Add barberries; cook until leaves are wilted, 5-8 minutes.
• With mixture at a gentle simmer, use a spoon to make 8 indentations. Crack an egg into each and simmer until whites are almost entirely opaque, about 10 minutes. Cover pan and cook just until whites are set but yolks are still runny, about 2 minutes. Season eggs with salt.
• Spoon chickpeas and chard into bowls, top with eggs, labneh, and marjoram, and season with pepper.

INDIAN CHICKPEAS WITH POACHED EGGS

Steps:

• Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
• Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
• Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

PESTO RISOTTO WITH CANNELLINI BEANS, TOMATOES, AND POACHED EGGS

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
• Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
• Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
• Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
• Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
• Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.