Step 1

Place the ingredients in a medium bowl, season with salt and pepper, and whisk until combined.

Step 2

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

Step 3

Place the bulgur, 1 1/2 cups of water, and a generous pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, 10 to 15 minutes. Fluff with a fork.

Step 4

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

Step 5

To serve, divide the bulgur between 4 bowls. Divide the chickpea mixture, sautéed kale, and avocado slices over the bulgur. Top each bowl with an egg and drizzle with the yogurt mint sauce.