Turkish Chickpea stew with kale and eggs

Simple and delicious Turkish chickpea stew is a healthy and grain free breakfast option.

5 from 1 reviews

Looking for a unique and delicious dish for brunch, or a healthy dinner option? This Turkish chickpea stew with kale and eggs is savoury and seasonal. Topped with salty feta, it has the perfect balance of Mediterranean flavours.



Chickpea Stew

  • 1/4 cup olive oil
  • 1 onion, diced
  • 1 cloves of garlic, diced
  • 1 tsp sweet smoked paprika
  • 1 tsp ground fennel
  • 1 tbsp tomato paste
  • 2 cans of chickpeas (1 1/2 cups dried chickpeas, cooked)
  • 1/2 cup of broth
  • 2 tbsp cider vinegar
  • 1 tsp salt, to taste


  • 1 bunch of kale
  • 1 clove garlic, diced
  • 2 tbsp olive oil
  • 1/4 tsp salt, to taste
  • 4 eggs
  • 1/2 cup feta


Chickpea Stew

  1. Gently cook the onions in the olive oil until soft. Add in the garlic and spices and cook for a few more minutes.
  2. Stir in the chickpeas, tomato paste and broth. Simmer for 10 minutes.
  3. Gently mash the chickpeas. Then mix in cider vinegar and salt. Taste, and adjust the salt as needed.
  4. Turn down the heat and continue to cook while you prepare the eggs and kale.

Remaining Ingredients

  1. Saute the kale and garlic in olive oil until wilted. Salt to taste.
  2. Prepare the eggs using your favourite method. If I have really fresh eggs, then I like to poach them in a water bath. Otherwise, I make a large pot of simple scrambled eggs. Make at least 1 egg per person.
  3. Serve each plate individually. Place a spoonful of chickpea stew on the bottom, then add a bit of wilted kale, then top it with an egg. Add 2 tbsp of crumbled feta and serve.

Keywords: healthy, grain-free, gluten free, vegetarian, Mediterranean, brunch, lunch, dinner, fall, winter, spring