Brunch Recipes, Chickpea Recipes, Curries, Stews + Bean Bowls, Vegetarian -
Chickpeas, Egg + Kale Curry
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Author:
Norman Musa
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
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1 x 325g 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.
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.
