After a visit to the grocery store, I bought some Belgian Endives, with no idea how to prepare them at all. After looking up a few recipes with them, I noticed quite a few involved steaming the endives and cooking it with chickpeas. I decided to throw some kidney beans into the dish as well, just for the sake of variety.
In a small pot, take about 1/2 a cup of rehydrated chickpeas and boil them with just enough stock to submerge them. After boiling for about 15 minutes, the chickpeas should be slightly soft. After separating the leaves of the endives, place them on top of the chickpeas, adding tablespoons of stock as required. Once they have cooked throughly, crack an egg on top and steam until the egg white turns opaque. Sprinkle a little salt and pepper, and that’s it!
Chickpea, Kidney Bean and Steamed Endives