A savoury breakfast bowl is just the thing to slow down and linger over after a busy week. If you’re short on time, skip the roasted chickpeas and substitute a sprinkling of toasted pumpkin seeds or roughly chopped almonds.
Tip
Spiced roasted chickpeas can be made up to 4 days in advance and stored at room temperature in an airtight container. If chickpeas lose their crispness, place on baking tray and pop in a 400 F (200 C) oven for 5 to 10 minutes.
Ingredients
Spiced Roasted Chickpeas
1 – 14 oz (398 mL) can no-salt-added chickpeas, drained and rinsed
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) onion powder
1/4 tsp (1 mL) ground coriander
1/8 tsp (0.5 mL) cayenne pepper
1/4 tsp (1 mL) sea salt
2 Tbsp (30 mL) avocado oil
Bowl
1/2 cup (125 mL) farro
2 large organic eggs, chilled from the refrigerator
1/4 cup (60 mL) plain Greek yogurt
2 Tbsp (30 mL) tahini
2 tsp (10 mL) lemon juice
2 tsp (10 mL) avocado oil, divided
1/2 tsp (2 mL) ground cumin
3 cups (750 mL) roughly torn kale
1 1/2 cups (350 mL) cherry tomatoes
1/4 tsp (1 mL) sea salt
1/2 ripe avocado, pitted, skin removed and sliced
1 Tbsp (15 mL) roughly chopped parsley leaves, for garnish
Directions
Start by making chickpeas. Preheat oven to 425 F (220 C). Place rimmed baking tray in oven while it is preheating.
Lay clean kitchen towel or paper towel on clean work surface and spread chickpeas overtop. Place another towel over top and gently press and roll the chickpeas around to remove any excess water. Place chickpeas in bowl and toss with seasonings and oil. Transfer seasoned chickpeas to hot baking tray and spread into single layer. Bake, stirring once after 15 minutes, until golden brown and crispy, about 20 to 25 minutes total. Let chickpeas cool on tray until warm or room temperature, stirring occasionally, before serving.
While chickpeas are baking, make farro. Bring large saucepan of water to a boil. Stir in farro, reduce heat to medium, and simmer until just chewy, about 20 minutes. Drain and set aside.
To cook eggs, bring small saucepan of water to a boil. Add cold eggs and reduce heat to medium low. Simmer for 6 minutes before transferring eggs to bowl of ice water to cool completely, about 10 minutes. Drain, peel, and set aside.
In small bowl, stir together yogurt, tahini, and lemon juice. Sauce should be the consistency of yogurt. If too thick, add water 1/2 tsp (2 mL) at a time, until desired consistency is achieved.
When ready to serve, heat half the avocado oil in large frying pan over medium heat. Add cumin and fry, stirring constantly, for 30 seconds. Stir in farro. Cook, stirring often until lightly toasted, about 2 minutes. Divide farro among serving bowls. Place frying pan back over medium high heat and add remaining oil. Place kale on one half of pan and cherry tomatoes on the other. Sauté kale with salt until wilted while cherry tomatoes blacken and blister, about 2 minutes. Divide kale and cherry tomatoes over farro. Carefully halve soft-boiled eggs and add to bowls. Top each bowl off with some avocado slices, a dollop of yogurt sauce, a sprinkling of spiced roasted chickpeas, and chopped parsley.
