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Image / Living / Food & Drink

Supper Club: Harissa chickpeas, kale and a fried egg


By Meg Walker
04th Oct 2023
Supper Club: Harissa chickpeas, kale and a fried egg

Whether you make it for brunch or as a fast and hearty dinner, this kale and eggs dish will spice up your mealtime and is loaded with healthy proteins.

By Wednesday, you’ve worked your way through your weekend leftovers and now have a random amalgamation of food items that Ready, Steady, Cook would struggle to make a meal out of – remember that show?

Maybe you’ve already started into the “brinner” recipe book of cereal for dinner. But before you crack out the good non-stick pot for scrambled eggs on toast, there are simple ways to bring your quick midweek meals to life – and fast.

Originally whipped up for brunch, this tasty dish has also been known to pop up at our lunch and dinner. It’s easy to make for one as well (unless you’re particularly famished), just halve the ingredients and pop the leftover chickpeas in a bowl in the fridge.

Harissa is a spicy chilli paste or sauce found in northern African countries. There are lots of brands and variations available, but we like to keep it simple, that’s why Harry Brand is great – it’s just water, red chillies, fresh garlic and salt.

Harissa chickpeas, kale and fried egg
Serves two

Ingredients

  • ghee or olive oil, for frying
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 tsp harissa sauce
  • grated zest and juice of 1 lemon
  • 2 big handfuls of kale leaves, stalks removed
  • 2 eggs
  • 2 spring onions, sliced
  • sea salt and black pepper

Method

  1. Heat some ghee or olive oil in a frying pan over a medium heat. Once hot, throw in the chickpeas, harissa and a splash of water. Once the chickpeas have been cooking for 5 minutes and are heated through, transfer to a bowl and stir through the lemon zest.
  2. In the same pan, still on a medium heat, add a little more ghee or oil, and add the kale. Cook until wilted and soft, then season with salt and pepper.
  3. While the kale is cooking, heat another pan with some ghee or oil and fry your eggs until they’re done to your liking.
  4. To serve, divide the kale between the plates, then add the chickpeas, a squeeze of lemon and top with the fried eggs and spring onions.

Extracted from A Simple Table by Chi-San Wan and Natali Stajcic (Yellow Kite, approx €29).