Chickpea & Kale Grain Bowls with Fried Eggs & Sunflower Seeds

Chickpea & Kale Grain Bowls

with Fried Eggs & Sunflower Seeds

30 MIN
2 Servings
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    From the Test Kitchen

    In these hearty grain bowls, chickpeas and kale are braised with smoky harissa paste until tender before topping a bed of farro studded with golden raisins. Fried eggs and crumbles of tangy feta cheese complete the dish.
    9-14 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Vegetarian WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    fresh
    ingredients
    Chickpea & Kale Grain Bowls with Fried Eggs & Sunflower Seeds
    Title
    • 2 Pasture-Raised Eggs
    • 1 15.5-Oz Can Chickpeas
    • ½ cup Semi-Pearled Farro
    • 6 oz Kale
    • 2 cloves Garlic
    • 1 Red Onion
    • 1½ oz Feta Cheese
    • 1½ Tbsps Red Harissa Paste
    • 2 Tbsps Tomato Paste
    • 1½ Tbsps Golden Raisins
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 2 Tbsps Roasted Sunflower Seeds
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the farro
    1 Cook the farro

    Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the raisins and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. Wash and dry the kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves.

    Start the vegetables
    3 Start the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium high until hot. Add the sliced onion, chopped garlic, and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the drained chickpeas, harissa paste, and tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.

    Finish the vegetables
    4 Finish the vegetables

    Add the chopped kale to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened and the kale is wilted. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the eggs & serve your dish
    5 Cook the eggs & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished farro topped with the finished vegetables and cooked eggs. Garnish with the sunflower seeds and cheese (crumbling before adding). Enjoy!

    Tips from Home Chefs

    Chickpea & Kale Grain Bowls

    Cook the farro
    1 Cook the farro

    Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the raisins and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired.

    2 Prepare the ingredients

    Meanwhile, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. Wash and dry the kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves.

    Prepare the ingredients
    Start the vegetables
    3 Start the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium high until hot. Add the sliced onion, chopped garlic, and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the drained chickpeas, harissa paste, and tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.

    4 Finish the vegetables

    Add the chopped kale to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened and the kale is wilted. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Finish the vegetables
    Cook the eggs & serve your dish
    5 Cook the eggs & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished farro topped with the finished vegetables and cooked eggs. Garnish with the sunflower seeds and cheese (crumbling before adding). Enjoy!

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