Big Breakfast Bowl

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. Sauteu0301 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.