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Breakfast recipe · from the recipe book

Crispy Chickpea Breakfast Bowls with Herb Sauce

Nutty brown rice topped with crispy smoked-paprika chickpeas, jammy fried eggs, wilted kale and tomatoes, all drizzled with a bright parsley-dill yogurt sauce.

Crispy Chickpea Breakfast Bowls with Herb Sauce

Ingredients

  • 1 cup200 gLong-grain brown rice, dryrinsed
  • 2 cups480 gWater
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp30 gOlive oildivided
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ½ tsp3 gSaltdivided
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 2 cloves6 gGarlicminced, divided
  • 1⅓ cups200 gCherry tomatoeshalved
  • 4 large200 gEggs
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • ⅔ cup sprigs6 gFresh dillfinely chopped
  • 1½ tbsp20 gLemon juice
  • ½ tsp1 gBlack pepper

Steps

  1. Bring the water to a boil in a saucepan, add the brown rice, cover and simmer on low for 40 to 45 minutes until tender; rest covered 5 minutes, then fluff.
  2. While the rice cooks, make the herb sauce: stir the Greek yogurt, parsley, dill, lemon juice, half the garlic, a quarter of the salt and the black pepper in a bowl; chill until serving.
  3. Heat half the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, shaking often, 8 to 10 minutes until crisp. Sprinkle with the smoked paprika, cumin and half the salt, toss, and move to a plate.
  4. In the same skillet over medium heat, add a quarter of the olive oil, the remaining garlic and the kale; cook 3 minutes until wilted. Add the cherry tomatoes and cook 2 minutes until softened. Move to the plate with the chickpeas.
  5. Add the remaining olive oil to the skillet, crack in the eggs, sprinkle with the remaining salt, cover and cook 3 to 4 minutes until the whites are set and the eggs reach 160°F (71°C).
  6. Divide the brown rice among 4 bowls, top with the kale and tomatoes, the crispy chickpeas and a fried egg, and spoon the herb sauce over each.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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