Ingredients

Ingredients

For the yogurt sauce:

• 1 cup plain Greek yogurt
• 1/4 cup finely chopped fresh mint leaves
• 1/4 cup water
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, minced
• Kosher salt
• Freshly ground black pepper

For the bowls:

• 3 tablespoons avocado oil or extra-virgin olive oil, divided
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 2 teaspoons harissa paste
• 1 teaspoon tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• Kosher salt
• Freshly ground black pepper
• 2 cups cooked chickpeas, drained
• 1 (14.5-ounce) can can diced tomatoes
• 3/4 cup bulgur
• 8 packed cups shredded or chopped kale leaves (about 1 pound)
• 4 poached or hard-boiled large eggs
• 2 medium avocados, thinly sliced

Instructions

Make the yogurt sauce:

1. Place the ingredients in a medium bowl, season with salt and pepper, and whisk until combined.

Make the bowls:

1. Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft and fragrant, about 5 minutes. Add the garlic, harissa, tomato paste, cumin, paprika, and cinnamon, season with salt and pepper, and cook for 2 minutes. Stir in the chickpeas and tomatoes with their juices. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Meanwhile, prepare the bulgur.
2. Place the bulgur, 1 1/2 cups of water, and a generous pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, 10 to 15 minutes. Fluff with a fork.
3. Heat the remaining 1 tablespoon oil in a skillet over medium heat until shimmering. Add the kale and season with salt. Cook, stirring occasionally, until wilted and tender, about 5 minutes.
4. To serve, divide the bulgur between 4 bowls. Divide the chickpea mixture, sautéed kale, and avocado slices over the bulgur. Top each bowl with an egg and drizzle with the yogurt mint sauce.

Recipe Notes

Make ahead: The sauce, chickpea mixture, bulgur, and kale can be made up to 1 day in advance and refrigerated in separate airtight containers.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.