Chickpea Shakshuka
A vibrant, flavorful one-pan dish from North Africa and the Middle East, this Chickpea Shakshuka is packed with protein and fiber. Perfect for breakfast, brunch, or a light dinner, it serves two with a hearty mix of poached eggs, tomatoes, chickpeas, and warm spices.
Equipment
- 1 Medium pan Non-stick preferred
- 1 Cooking spoon Wooden or silicone
- 1 Knife For chopping
- 1 Cutting board For prep work
Ingredients
- 200 grams Chickpeas (cooked) Canned or pre-cooked
- 200 grams Crushed tomatoes Use good quality canned
- 1 small Onion (finely chopped) ~50g
- 50 grams Red bell pepper Diced
- 1 tbsp Olive oil (extra virgin) Cold-pressed preferred
- 1 clove Garlic (minced) ~10 ml
- 0.5 tsp Cumin powder
- 0.5 tsp Cumin seeds
- 1 tsp Sugar (optional) To balance acidity
- 1 tbsp Fresh parsley (chopped) Half for garnish
- to taste Black pepper
- to taste Salt
- optional Chili flakes / chili Mild preferred
- as needed Water To adjust sauce thickness
Instructions
- Heat a medium-sized pan over medium heat. Add 1 tablespoon of extra virgin olive oil.
- Add cumin seeds, minced garlic, and sauté for about 30 seconds until fragrant.
- Stir in finely chopped onion and red bell pepper. Cook for about 5 minutes until the onion is translucent and the pepper is tender.
- Add the drained chickpeas, crushed tomatoes (with juice), and cumin powder. Stir well and cook for 1–2 minutes to blend the flavors.
- Increase heat slightly to bring the mixture to a gentle simmer, then reduce to medium. Add sugar (optional), salt, black pepper, chili flakes (if using), and half of the chopped parsley. Stir to combine.
- Let the mixture simmer for 10 minutes, stirring occasionally, until the sauce thickens. Add a splash of water if it becomes too dry.
- Check the texture; the sauce should be thick but saucy, perfect for scooping with bread.
- Garnish with the remaining parsley and an optional pinch of chili flakes. Serve hot.
Notes
- Serving Suggestions: Serve with toasted sourdough, pita, naan, or over grains like couscous or quinoa. For a classic touch, add 2 eggs toward the end: make wells in the sauce, crack eggs in, cover, and cook until whites are set but yolks are runny (about 5 minutes). Top with crumbled feta or goat cheese for extra flavor.
- Variations: Try a green Shakshuka with spinach and kale, add more protein like tofu or sausage, or spice it up with harissa or jalapeños. For a coastal twist, include olives or sun-dried tomatoes.
- Storage Tips: Store leftovers in an airtight glass container in the fridge for 1–3 days. Reheat gently on the stove with a splash of water.
- Ingredient Tips: Use high-quality canned tomatoes for better flavor. Choose cold-pressed extra virgin olive oil and store spices in airtight containers to maintain freshness. Wrap parsley in a damp paper towel and refrigerate in a zip-lock bag for up to a week.
- Beverage Pairings: Pair with fresh orange juice or chai for brunch, or sparkling water with lemon or a light Pinot Noir for dinner.
- Cultural Note: Shakshuka, meaning "mixture" in Arabic, hails from North Africa and is beloved across the Middle East. This chickpea version nods to the region’s love for legumes while boosting nutrition.