Name: Chickpeas and Chard with Poached Eggs
Yield: 4 servings
Ingredients: 2 tablespoons plus 1/4 cup olive oil; 1/2 lemon; 1 small onion, halved, plus; 2 medium onions, chopped; 6 garlic cloves, smashed, divided; 2 bay leaves; 1 cup dried chickpeas, soaked overnight, drained; 2 teaspoons kosher salt, plus more; 1 Fresno chile, finely chopped; 1 teaspoon baharat; 2 large bunches Swiss chard, ribs and stems removed and thinly sliced, leaves torn into 1" pieces; 3 tablespoons dried barberries or dried unsweetened cranberries; 8 large eggs; Labneh (Lebanese strained yogurt; for serving); 1 tablespoon fresh marjoram leaves; Freshly cracked black pepper; The spice mix baharat and dried barberries are available at Middle Eastern markets or online.

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Chickpeas and Chard with Poached EggsPhoto by Peden & Munk

You can cook the chickpeas a day or two in advance; pick up at the step where you sauté the onion and garlic.

Recipe notes

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