Morroccan-Spiced Chickpea Bowls

Heat 2 tablespoons of the oil in a skillet over medium until shimmering. Add onion and cook, stirring occasionally, until soft and fragrant, about 5 minutes. Stir in garlic, harissa, tomato paste, cumin, paprika, cinnamon, salt, and pepper, and cook for 2 minutes. Stir in chickpeas and tomatoes. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.

Meanwhile, combine bulgur, water, and a generous pinch of salt in a medium saucepan. Bring to a boil. Reduce heat to low, cover, and simmer until tender, 10 to 15 minutes.

Heat remaining 1 tablespoon oil in a skillet over medium until shimmering. Add kale and season with salt. Cook, stirring occasionally, until soft and wilted, about 5 minutes.

For sauce, whisk together all ingredients in a medium mixing bowl until well combined.

To serve, divide bulgur among 4 bowls. Top with chickpea mixture, kale, avocado, and an egg, and drizzle with sauce.