Collard Chickpea Egg Nest, a recipe by The Bard of Bat Yam, Poet Laureate of Zion , Stephen Darori

In case you’ve missed our other posts about pulses, pulses are a family of legumes that includes lentils, beans, dry peas and chickpeas. They are a rich source of plant-based proteins and amino acids for people around the world, and can be incorporated into meals in so many fun and creative ways.



Along with protein, pulses are rich in fiber, vitamins and minerals like folate, iron, and potassium. Just one cup of cooked pulses gives you over half of the fiber you need for an entire day! They are rich in soluble and insoluble fiber, both of which offer endless health benefits ranging from weight management to improved digestion.

Chickpeas are rich in fiber and complex carbohydrates. Chickpeas can be incorporated creatively into so many recipes- just last month, we featured a Chickpea Gazpacho recipe!

The great thing about pulses is that they are easily accessible to communities in different parts of the world because of their affordability. They are also amazing for our environment- pulses use only a fraction of the water other protein sources use. They enrich our soil, which results in crops with improved nutrient profiles. With all of that being said, let’s get to this recipe! It’s incredibly easy to whip up, and consists of throwing all ingredients into a skillet. Before you know it, you’ll have a satisfying dish that can be enjoyed for breakfast or even dinner.




COLLARDS CHICKPEA EGG NEST
Serves 1
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INGREDIENTS
1 tablespoon olive oil
1/4 onion, chopped
2 cloves garlic, minced
1 cup collard greens, thick stems removed, finely sliced
1/2 cup cooked chickpeas
1/2 cup tomato sauce
2 eggs
Salt & pepper to taste

INSTRUCTIONS

1. On a pan or skillet, heat the olive oil and add the onion and garlic. Sauté for 1 minute over low-medium heat
2. Then add the collards, and sauté with the onion and garlic. Place the lid on the skillet, and allow to cook for 3 minutes
3. Remove the lid, add the chickpeas and tomato sauce to the pan, and cook together for another 3 minutes over low-medium heat, with the lid on
4. Next you'll crack your eggs and allow them to cook without the lid for 6-8 minutes or until the desired doneness is reached
5. Top with salt and pepper, to taste

NOTES
Enjoy with toast!