Chickpea, kale and feta stew with za'atar baked eggs from Family: New Vegetable Classics to Comfort and Nourish (page 237) by Hetty Lui McKinnon

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Notes about this recipe

  • Eat Your Books

    Can substitute pita bread for rice. See recipe for a vegan variation.

  • Emily Hope on March 13, 2026

    We loved this recipe! I did make a couple of changes: Instead of a can of tomatoes I used leftover roasted tomato sauce from last summer, which was sweet and delicious to begin with, and then also added maybe 1/4 cup of TJ's sun-dried tomatoes (in the plastic pouch, not in oil). Cooked Rancho Gordo garbanzos instead of canned. I was short on time and forgot to preheat the oven so finished on the stovetop, which miraculously did not result in overcooked eggs. I also left off the feta and za'atar (we were out), and served with bread instead of rice (with goat cheese for those who wanted it). Would repeat!

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