Chickpeas + Chard with Poached Eggs

Serves 4 | Prep Time: 15 minutes | Cook Time: 20-25 minutes

Yes, you can use canned beans, but I encourage you to get the beans done a day or two in advanced and you’ll have a much zippier broth.

Ingredients

Skip to step two if using canned; if so use 2-15oz cans.

Preparation

Step 1 (skip this step and go to step 2 if using canned beans)

Heat 2 tablespoons oil in a medium saucepan over medium-high. Add lemon and halved onion, cut side down, and 2 garlic cloves and cook, turning garlic occasionally, until golden brown, about 4 minutes. Add bay leaves and chickpeas; add water to cover by 1”. Bring to a boil and skim surface. Reduce heat, cover, and gently simmer 30 minutes. Stir in 2 tsp. salt and continue to simmer until chickpeas are tender, 10–20 minutes. Remove from heat; discard lemon, onion, and bay leaves.

Step 2

Meanwhile, heat remaining ¼ cup oil in a large straight-sided skillet over medium. Add chopped onion, chile, smoked paprika, and remaining 4 garlic cloves; season with salt. Cook, stirring often, until onions are translucent, 8–10 minutes. Add Swiss chard ribs and stems and cook, stirring occasionally, until tender, 5–8 minutes.

Step 3

Using a slotted spoon, transfer chickpeas to skillet. Add cooking liquid (or if using canned use water or chicken stock) to cover; bring to a simmer. Gradually add chard leaves, stirring until slightly wilted before adding more; cook until leaves are wilted, 5–8 minutes.