Loosely based on leblebi, a Tunisian breakfast soup, this chickpea and escarole stew is a quick and easy one-dish dinner. Chickpeas and escarole are quickly heated in broth, poured over pieces of bread and topped with a variety of garnishes and a sunny poached egg.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 4 cups chicken or vegetable broth
- 1 can (15 oz.) chickpeas, rinsed and drained
- 1 head escarole, cleaned and chopped or torn into bite-size pieces
- 3 tbsp. distilled white or white wine vinegar
- 4 eggs
- 4 slices (about 1/2-in. thick) country bread, torn into bite-size pieces
- 1/4 cup chopped capers (optional)
- 1 tsp. freshly ground cumin (optional)
- 1 to 4 tsp. harissa or other hot chile sauce (optional)
- Bring the broth to a boil in a medium saucepan. Add the chickpeas and escarole and reduce heat to medium-high. Cook, stirring occasionally, until the escarole wilts and is tender. Keep the stew warm over low heat.
- Meanwhile, bring 1 to 2 inches of water to a simmer in a large frying pan. Add the vinegar and crack the eggs into water. Cook, undisturbed, for 3 minutes for a runny yolk and 5 minutes for a set yolk. Use a slotted spoon to transfer the eggs to a plate lined with a clean kitchen towel or layers of paper towels. (See this Step-By-Step Guide to Poaching Eggs for more details.)
- Divide the bread evenly among 4 soup or pasta plates. Top the bread with the chickpea and escarole. Garnish with the capers, cumin, and harissa as you like. Top each portion with a poached egg. Serve hot.