Shakshuka with chickpeas
Shakshuka with chickpeasis a particularly rich version of the Levantine classic from the pan. In addition to the delicious tomato and bell pepper sauce and the poached eggs, you also have protein-rich chickpeas that will definitely fill you up. This simple recipe is great for a leisurely Sunday brunch or even perfect for after work.
Chickpea shakshuka – these are the ingredients
As this is a delicious extension of the original shakshuka, everything starts with an aromatic sauce made from tomatoes and peppers with a little garlic, chili or harissa, olive oil and spices such as cumin, paprika powder and a pinch of cinnamon. Of course, fresh eggs are a must for a shakshuka. And of course you also need cooked chickpeas for this version of shakshuka.
Your shakshuka with chickpeas is ready in just 3 steps
As with the feta shakshuka, for example, you start with the sauce and the rest can be made very quickly:
- Prepare the sauce: The first thing you need to do is make the sauce for your chickpea shakshuka. Simply prepare the ingredients according to the recipe (see recipe card), sauté and simmer with the chickpeas. Make sure the ingredients, especially the tomatoes, are of good quality! I recommend using pre-cooked canned chickpeas. Finally, season the sauce with the spices and then you’re ready to go.
- Make wells: Once the sauce is ready, you can easily make wells for the eggs with a spoon.
- Add the eggs: After you have made wells in the shakshuka sauce, you can add the fresh eggs right there. The eggs will cook better in the sauce and you will get the typical look. If you like, you can cover the pan with a lid so that the eggs cook better and faster or put the pan (should not have any plastic on it) in the oven.
Finally, you can garnish the shakshuka with chickpeas with fresh parsley if you like. Serve the delicacy with fresh bread of your choice. I recommend crusty baguette, Lebanese flatbread or fluffy pita.
Recipe: Shakshuka with chickpeas
Ingredients
- 1 Onion
- 3 Tablespoon Olive oil
- 1 Pinch Sugar
- 1 red bell pepper
- 1 Garlic clove
- 200 g cooked chickpeas
- 1 Teaspoon Harissa paste
- 2 1/2 Teaspoon Salt
- 1 Teaspoon Cinnamon, ground
- 1 Teaspoon Cumin, ground
- 1 Teaspoon Sweet paprika powder
- 20 ml water
- 1 Can peeled tomatoes (incl. liquid)
- 4 Eggs
- 1 Handful Parsley
Zubereitung
- Peel and finely chop the onion and fry in a pan with olive oil and a pinch of sugar over a medium heat for approx. 5 minutes until translucent.
- Deseed the peppers and cut into small pieces.
- Peel and finely chop the garlic and add to the pan with the peppers and chickpeas.
- Mix in the salt, cinnamon, cumin, paprika powder and harissa paste and fry for approx. 8 minutes over a medium heat.
- Add the peeled tomatoes and a little water to the pan and continue to simmer over a medium heat for 10 minutes.
- To poach the eggs in the sauce, use a spoon to push 4 small areas into the thick sauce and break an egg into each area. You can add a little salt to the eggs if you wish.
- Place a lid on the pan and allow the eggs to set for approx. 6-10 minutes over a medium heat. (Depending on how firm you like the yolks, you can vary the time)
- Chop the parsley and sprinkle over the chickpea shakshuka to serve.
Notes
Nährwerte
Fancy more shakshuka variations? Then take a look at the version with eggplant, with flatbread or with colorful vegetables. The Levantine egg dish can also be easily made in the airfryer.
You can also follow me on Instagram for even more inspiration about Levante cuisine.
