Simple chickpea shakshuka recipe that is full of flavour and comes together quickly for a hearty meal.
Chickpeas are a wonderful staple to have around your house. They're versatile and can absorb lots of different flavours.
In this recipe it mimics the meatiness of a stew providing you with a meal that definitely fills you up and keeps you satisfied.
What I love about this meal is it’s an easy all in one dish that can be served for breakfast lunch or dinner.
The recipe uses canned chickpeas that are easy to keep on hand however feel free to replace with pre-soaked cooked chickpeas if you prefer.
(Makes 3 servings)
1 small can chickpeas
1/4 medium onion, diced
3 cloves garlic, finely minced
1 chili pepper (or chili flakes according to your heat preference)
3 medium tomatoes, diced
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon salt
ground black pepper to taste
Take medium size skillet and turn stove onto medium heat.
Add teaspoon of olive oil to coat pan. Add diced onion, garlic and chili. Sauté till golden.
Add diced tomatoes and salt. Tomatoes will soften as it release juices, stir breaking apart the tomatoes. Add cumin and pepper and paprika stir to prevent burning. Sauce will thicken slightly.
Next add well drained and rinsed chick peas. Stir covering sauce over chickpeas. If too thick add water to thin as required.
Simmer for 10 minutes.
Make 3 small wells with your spoon in the chick peas and slowly crack eggs into the wells. Cover with a lid and turn heat to low while eggs simmer in liquid. It’s ready when desired poaching of eggs has been reached. Approx. 5 minutes for medium eggs.
Serve while hot with warm bread or pita.
Nutritional Information Per Serving:
total calories = 348 | total fat = 13.68g | saturated fat = 2.45g | cholesterol = 195mg | sodium = 476.92mg | net carbohydrates = 29.14g | dietary fibre = 9.26g | sugars = 9.52g | protein = 17.65g