Easy Shakshuka With Chickpeas Recipes

1-POT CHICKPEA SHAKSHUKA

Steps:

• Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
• Add tomato puree or diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), cardamom, and coriander (optional). Stir to combine.
• Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently.
• Add chickpeas and olives (optional). Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the beans.
• Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), chili powder for smoke/heat, or olives for saltiness and to balance the tomato flavor. Cook longer, as needed, to develop flavors.
• Serve as is or with bread, pasta, or rice. I loved this alongside a kale salad, and it went especially well over gluten-free pasta! Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional).
• Store leftovers covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.

EASY SHAKSHUKA WITH CHICKPEAS

Steps:

• Preheat the oven to 180C/ 356F.
• Transfer the tomatoes to a large bowl and squeeze through your fingers to create a chunky purée. Set aside until ready to use.
• Heat a large oven-proof skillet over medium heat with the olive oil, then fold in red onion and chopped bell pepper, and cook without stirring for 4-5 min, until softened and gently browned.
• Add garlic, paprika and cumin and cook, stirring, until fragrant, about 30 seconds.
• Fold in the tomatoes and stir to combine. Reduce heat to a gentle simmer and cook for about 8 minutes, adding chickpeas half-way through cooking time. If the mixture gets to dry, pour in some of the tomato juice reserved from the can, then season to taste with salt and pepper, and stir in a couple of fresh basil leaves.
• With the help of a spoon, make a well near the edge of the pan and break an egg directly into it. Repeat with the remaining eggs, then season them with salt and pepper to taste.
• Transfer the pan to the oven in the middle rack and cook for about 6-8 min, until the eggs are cooked through and the yolks are still runny.
• Remove from the oven, sprinkle with a handful basil leaves on top and serve straight away with crusty bread on the side.

SHAKSHUKA WITH CHICKPEAS

Steps:

• Heat oven to 180°C
• Heat oil in a large pan over medium heat. Add onion and green pepper. Cook gently until soft.
• Add garlic and green chilli and stir-fry for a minute, then stir in cumin and chilli powder and cook for another minute.
• Stir through diced tomatoes, tomato paste and sugar and season with salt and black pepper and simmer until tomatoes have thickened slightly, then stir through the chickpeas.
• Cook gently for about 10 minutes.
• Crack eggs into the pan over the tomato mix. Check the seasoning and add a bit more salt and pepper if needed.
• Transfer the pan to the oven and bake until eggs are just set, 7 to 10 minutes or until the whites of the eggs are no longer translucent.
• Sprinkle with coriander and serve with a hot sauce and some crusty bread to mop up the excess gravy.

SHAKSHUKA WITH CHICKPEAS

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the chickpeas, cumin and a pinch each of salt and pepper; stir well to coat. Add the tomatoes and 1/3 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 20 minutes.
• Make 8 wells in the sauce and crack an egg into each; run the edge of a spatula through the whites to distribute them, being careful not to break the yolks. Transfer the skillet to the oven and bake until the egg whites are just set, 8 to 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Meanwhile, wrap the pita bread in foil and warm in the oven, about 5 minutes; cut into wedges.
• Combine the yogurt, hummus and a pinch of salt in a small bowl. Sprinkle the herbs over the eggs; season with salt and pepper. Serve with the pita bread and hummus sauce.

EASY SHAKSHUKA

Steps:

• Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
• Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.