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Zesty Chickpea & Kale Sauté Fill 1 Created with Sketch.

with Tzatziki & A Sunny Side-Up Egg

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For this hearty vegetarian dish, tender chickpeas, kale, and red onion are simmered together in our own tomatillo-poblano sauce, which adds just a touch of heat. The zesty flavors are balanced by the rich yolk of a sunny side-up egg and a spoonful of cooling cucumber yogurt. It’s all complete with a side of oven-toasted pita chips, which are perfect for dipping or scooping.

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Zesty Chickpea & Kale Sauté with Tzatziki & A Sunny Side-Up Egg
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Make the pita chips:
1 Make the pita chips:

Place an oven rack in the center of the oven, then preheat to 400°F. Cut each pita into 6 equal-sized wedges. Season the pita wedges with salt, pepper, and half the spice blend (you will have extra). Place on a sheet pan; drizzle with olive oil. Bake 7 to 9 minutes, or until golden brown and crispy. Remove from the oven.

Prepare the ingredients:
2 Prepare the ingredients:

While the pitas bake, wash and dry the kale. Halve, peel, and thinly slice the onion. Drain and rinse the chickpeas.

Cook the vegetables:
3 Cook the vegetables:

While the pitas continue to bake, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter); loosely cover the pan with foil. Cook, without stirring, 2 to 3 minutes, or until the kale is wilted. Remove the foil. Continue to cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Add the chickpeas and tomatillo-poblano sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Divide between two dishes. Rinse and wipe out the pan.

Fry the eggs & serve your dish:
4 Fry 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; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the fried eggs over the cooked vegetables. Top with the cheese (crumbling before adding) and tzatziki. Serve with the pita chips on the side. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Make the pita chips:
1 Make the pita chips:

Place an oven rack in the center of the oven, then preheat to 400°F. Cut each pita into 6 equal-sized wedges. Season the pita wedges with salt, pepper, and half the spice blend (you will have extra). Place on a sheet pan; drizzle with olive oil. Bake 7 to 9 minutes, or until golden brown and crispy. Remove from the oven.

2 Prepare the ingredients:

While the pitas bake, wash and dry the kale. Halve, peel, and thinly slice the onion. Drain and rinse the chickpeas.

Prepare the ingredients:
Cook the vegetables:
3 Cook the vegetables:

While the pitas continue to bake, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter); loosely cover the pan with foil. Cook, without stirring, 2 to 3 minutes, or until the kale is wilted. Remove the foil. Continue to cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Add the chickpeas and tomatillo-poblano sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Divide between two dishes. Rinse and wipe out the pan.

4 Fry 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; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the fried eggs over the cooked vegetables. Top with the cheese (crumbling before adding) and tzatziki. Serve with the pita chips on the side. Enjoy! 

Fry the eggs & serve your dish: