Chickpea and Kale Shakshuka

• SOURCE: SmittenKitchen, from FAMILY: NEW VEGETARIAN COMFORT FOOD TO NOURISH EVERY DAY, BY HETTY MCKINNON




• 1-2 Tablespoons OLIVE OIL
• 1 MEDIUM YELLOW ONION, FINELY CHOPPED
• 2 GARLIC CLOVES, FINELY MINCED
• 1 TEASPOON GROUND CUMIN
• 1 TEASPOON GROUND CORIANDER
• 1 JALAPEÑO PEPPER, with seeds, FINELY CHOPPED 
• KOSHER SALT AND BLACK PEPPER
• 2 15-OUNCE CANS COOKED CHICKPEAS, DRAINED AND RINSED (ABOUT 3 1/2 CUPS, or a bit less ~3 C IS OKAY)
• 15-OUNCE CAN CRUSHED or diced TOMATOES (1 3/4 CUPS)
• 1/2 CUP (125ML) chicken or vegetable STOCK
• 4 OUNCES KALE, STEMS REMOVED (or a bit more)
• 1 CUP (150 GRAMS) FETA, CRUMBLED
• 6 LARGE EGGS, gently whipped
• 1 TABLESPOON ZA’ATAR
• HANDFUL OF MINT LEAVES, CHOPPED
• fresh whole grain bread
• DOLLOPS OF PLAIN GREEK YOGURT, TO SERVE (OPTIONAL)

1. IN A LARGE, DEEP FRYING PAN OR LOW DUTCH OVEN* CASSEROLE DISH, HEAT OLIVE OIL OVER MEDIUM HEAT AND, ONCE HOT, ADD THE ONION, GARLIC, SPICES, AND JALAPEÑO AND COOK FOR 4 TO 5 MINUTES, UNTIL TRANSLUCENT. 




2. ADD TOMATOES, STOCK, AND CHICKPEAS PLUS 1 TEASPOON KOSHER SALT AND SEVERAL GRINDS OF BLACK PEPPER. STIR TO COMBINE, BRINGING THE MIXTURE TO A SIMMER, LOWERING THE HEAT IF NECESSARY TO KEEP IT FROM BUBBLING TOO HARD. 

COVER WITH A LID AND COOK FOR 5 TO 7 MINUTES, UNTIL SAUCE THICKENs SLIGHTLY. 




3. ADD KALE AND COVER AGAIN, COOKING UNTIL THE GREENS HAVE WILTED, 2 TO 4 MINUTES. ADJUST SEASONING IF NEEDED. 




4. Cover dish with EGGS AND THE WHOLE DISH WITH FETA. COVER AND SIMMER FOR 6  MINUTES, UNTIL eggs cook.

TO SERVE, DRIZZLE WITH OLIVE OIL, SPRINKLE WITH ZA’ATAR AND MINT, AND SERVE WITH bread dipped in olive oil and za'atar AND PLAIN YOGURT, IF desired.