Chickpeas with Garlic, Kale, Prosciutto and a Fried Egg

Apr 1, 2016

One of my favourite meals is a can of chickpeas, upended into a hot pan and cooked until crispy, with a handful of greens, some garlic and topped with a fried egg. And only one pan to wash!

You Will Need:

  • canola or olive oil, for cooking
  • 2-3 slices prosciutto (optional)
  • 1 19 oz (540 mL) can chickpeas, drained well
  • salt, to taste
  • 2 garlic cloves, crushed
  • 1-2 kale leaves, torn or chopped (discard stems)
  • 2-4 eggs


1. Set a heavy skillet over medium-high heat, add a drizzle of oil and cook the prosciutto for a few minutes, until crisp; remove from the pan to let cool, then crumble or chop.

2. Add a little more oil to the pan, dump in the chickpeas and cook for 5-8 minutes, until starting to turn golden. Sprinkle with salt and add the garlic; cook for another minute. Add the kale and cook, stirring, for a minute or two, or until it wilts. Stir in the crumbled prosciutto.

3. Divide among serving plates and crack as many eggs as you want to cook into the pan; cook sunny side up or over easy to your liking. Serve over the chickpeas and kale.

Serves 2-4.

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.


Add New Comment

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.