Chickpea & Kale Grain Bowls

with Fried Eggs & Sunflower Seeds

30 MIN

+$6.95/serving 2 Servings

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add Salmon

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.
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Nutrition

PER SERVING
Calories

990 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
2 Pasture-Raised Eggs
1 15.5-Oz Can Chickpeas
6 oz Kale
½ cup Semi-Pearled Farro
1½ oz Feta Cheese
1½ Tbsps Red Harissa Paste
1 Red Onion
2 cloves Garlic
2 Tbsps Tomato Paste
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
1½ Tbsps Golden Raisins
2 Tbsps Roasted Sunflower Seeds

step-by-step

instructions

Cook Along

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.

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.

5 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

6 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). Serve the cooked fish on the side. Enjoy!