Courtesy of Chef Mike Fardoe – Bernstein’s Deli
1 1/2 cups crushed tomato
6 1/2 cups diced tomatoes, drained
1 small white onion, diced
2 tsp garlic, chopped
1 Tbsp olive oil
2 tsp ground cumin
2 tsp paprika
1 jalapeno, sliced into 1/4” discs (seeded if you don’t like spice)
1/2 cup cooked chickpeas (we prefer to soak dried chickpeas overnight and then cook but canned works as well)
Kosher salt to taste
sugar to taste (different brands of tomatoes have different bitterness, sugar is just used to counteract this
1 cup frozen chopped kale
2 eggs per serving
1 Tbsp crumbled feta per serving
sprinkle za’atar spice per serving
1. Heat a large pot over medium high heat, cook onion and garlic in oil for a few minutes until softened, add spices, cook a few more minutes.
2. Add tomatoes and cook until thickened slightly, stirring periodically.
3. Add jalapeno and chickpeas for just a few minutes while seasoning with salt and sugar and tasting.
4. Cool completely before adding kale or if serving right away add kale once heat is turned off just before serving.
5. Ladle stew into a bowl. Top with poached or basted medium eggs, 2 per serving. We like to also top ours with feta and a pinch of za’atar spice blend
6. Serve with bread or pita to sop up the juicy deliciousness
Yield 4-6 servings