Bean Bowls + Stews Beany Brunch Chickpea Recipes Curries Vegetarian April 26, 2021
Chickpeas, Egg + Kale Curry
HUGE thanks to the legend that is Norman Musa who let us share this #beanspo on our website for all you champs to enjoy. Norman's food often has a Malaysian twist as he was born in Penang, Malaysia. You can check out more of his recipes here .
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Ingredients 2 tbsps olive oil
1 medium red onion, diced
3 garlic cloves, minced
2.5 cm ginger, minced
100 g curly kale
2 tbsps Malaysian mixed ground spices
½ tsp salt
1/2 jar of Queen chickpeas
500 ml vegetable stock
200 ml coconut milk
4 eggs
Fresh coriander + chilli flakes to garnish
Directions Heat the oil in a large saucepan over medium heat, then add the onion, garlic + ginger +cook for 4 mins until soft + golden brown.
Add in kale + cook for 2 mins.Stir in the spices + salt, then cook for a further 30 seconds.
Add chickpeas, stock, coconut milk. Bring to boil + lower heat to simmer for 4 mins.
Crack the eggs into the sauce + cook for 3-4 mins. The dish is ready when the eggs are cooked in the sauce + the whites are firm.
Garnish with coriander + chilli flakes, serve with rice.
