1 can (540 milliliters) Chickpeas, Drained and rinsed
3 cups (750 milliliters) Kale Greens, Stems removed, cut into 1" pieces
3 cups (750 milliliters) Baby Spinach, Packed
1/2 cup (125 milliliters) Vegetable Stock
4 each Eggs
1/4 cup (60 milliliters) Feta Cheese, Crumbled
In a saute pan heat first amount of olive oil ( 2 Tbsp ) over medium heat. Add onions, peppers, and mushrooms and cook until soft, about 5 minutes.
Add second amount of olive oil ( 2 Tbsp ), garlic, cumin, coriander, paprika, salt, and crushed red pepper to pan and cook until fragrant. Add tomatoes and chickpeas and stir until fully incorporated.
Add kale and spinach in batches, allowing to wilt before adding more. Stir in vegetable stock and cook 3 to 4 minutes longer, just until kale is tender.
Portion mixture into 8 oz ramekins and create an indentation in the center of each with the back of a spoon. Hold warm for service.
For service, crack an egg into the indentation of 1 portioned ramekin. Place under salamander and cook until egg white is set. Sprinkle with 1 tablespoon feta cheese. Serve hot with crusty toasted bread, if desired.