Harissa Chickpeas: With Eggs And Chard

Let's Cook

1. Step 1.

   Heat 2 tablespoons extra-virgin olive oil in a 10-inch skillet over medium heat. Add the sliced shallot and sliced chard stems; cook, stirring occasionally, until softened, 5 to 7 minutes.

2. Step 2.

   Stir in 2 minced garlic cloves, 1 teaspoon ground cumin, and 1 teaspoon ground coriander; cook until fragrant, about 1 minute. Add 2 to 3 teaspoons harissa sauce and cook for 30 seconds.

3. Step 3.

   Stir in the rinsed and drained chickpeas and ½ cup vegetable broth or water; bring to a simmer. Add the sliced chard leaves, cover, and cook until leaves are soft, 5 to 7 minutes. Season with salt and pepper to taste.

4. Step 4.

   Using the back of a wooden spoon, lightly mash about one-quarter of the chickpeas. Continue to cook, uncovered, until the liquid has evaporated, 2 to 4 minutes more.

5. Step 5.

   Reduce heat to medium-low and pour in 4 lightly beaten large eggs. Let cook, stirring occasionally, so eggs are evenly distributed. As eggs set, gently stir and scrape the bottom of the skillet with a wooden spoon until eggs are fluffy and cooked through, 3 to 4 minutes total. Season with salt and pepper to taste.

6. Step 6.

   Serve the egg-chickpea mixture wrapped in 4 warmed flour tortillas, layered with sliced English cucumber and dolloped with plain Greek yogurt. Top with additional harissa sauce if desired.