Egg and Chickpea Pilaf with Kale Crisps
- Preheat oven to 170°C (150°C fan-forced). Line a baking tray with baking paper.
Tear the kale into bite-sized pieces (discard the stems) and place in a large mixing bowl. Drizzle with 1 tablespoon of oil and toss through salt and black pepper.
- Place the kale in a single layer on the prepared tray and bake for 5-7 minutes, rearranging position of kale halfway through cooking. As soon as pieces of kale become crisp, remove from tray. Keep a sharp eye on the kale as it burns easily and all ovens cook at different speeds and temperatures.
- Chop the spring onions into 1cm lengths. Heat a medium saucepan over medium heat. Add remaining 2 tablespoons of oil and the spring onions and cook for 2-3 minutes or until soft. Add the korma paste and cook for 1 minute while stirring. Add the rice, chicken stock and salt and bring to the boil. Reduce heat to low, cover and simmer for 12 minutes. Add the chick peas for the last minute of cooking. Turn off the heat and leave to stand with lid on for 10 minutes.
- Place the eggs in a medium saucepan of water. Bring to a simmer. Set the timer for 6 minutes and gently stir eggs in a clockwise direction to help centre the yolks. Use a large spoon to remove the eggs from the water and cool under running cold water. Remove shell and halve. Set aside.
- Fold the halved eggs into the pilaf mixture. Serve on warm plates and sprinkle with the kale crisps.
TIP: Sprinkle with red chilli flakes.