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Chickpeas and Chard with Poached Eggs

Sara Kramer
  • minutes
  • Serves 4

INGREDIENTS

3 tbsp

Barberries or dried unsweetened cranberries, dried

2

Bay leaves

1 cup

Chickpeas, dried

1

Fresno chile

6

Garlic cloves

1/2

Lemon

1 tbsp

Marjoram, fresh leaves

1

Onion, small

2

Onions, medium

2

large bunches Swiss chard

8

Eggs, large

1

Black pepper, Freshly cracked

2 tsp

Kosher salt

6 tbsp

Olive oil

1 teaspoon baharat

Labneh (Lebanese strained yogurt; for serving)