{"id":43932,"date":"2025-01-06T15:30:38","date_gmt":"2025-01-06T14:30:38","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=43932"},"modified":"2025-01-06T15:30:38","modified_gmt":"2025-01-06T14:30:38","slug":"shakshuka-with-chickpeas","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/shakshuka-with-chickpeas\/","title":{"rendered":"Shakshuka with chickpeas"},"content":{"rendered":"\n

Shakshuka with chickpeas<\/strong>is 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. <\/p>\n\n\n\n

Chickpea shakshuka – these are the ingredients<\/h2>\n\n\n\n

As this is a delicious extension of the original shakshuka<\/a>, everything starts with an aromatic sauce made from tomatoes<\/strong> and peppers<\/strong> with a little garlic<\/strong>, chili<\/strong> or harissa<\/a>, olive oil<\/strong> and spices such as cumin<\/strong>, paprika powder<\/strong> and a pinch of cinnamon<\/strong>. Of course, fresh eggs<\/strong> are a must for a shakshuka. And of course you also need cooked chickpeas<\/strong> for this version of shakshuka. <\/p>\n\n\n\n

Your shakshuka with chickpeas is ready in just 3 steps<\/h2>\n\n\n\n

As with the feta shakshuka<\/a>, for example, you start with the sauce and the rest can be made very quickly:<\/p>\n\n\n\n

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  1. Prepare the sauce<\/strong>: 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), saut\u00e9 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. <\/li>\n\n\n\n
  2. Make wells<\/strong>: Once the sauce is ready, you can easily make wells for the eggs with a spoon.<\/li>\n\n\n\n
  3. Add the eggs<\/strong>: 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. <\/li>\n<\/ol>\n\n\n\n
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    \"Chickpea<\/a><\/figure>\n\n\n\n
    \"Chickpeas,<\/a><\/figure>\n\n\n\n
    \"Fry<\/a><\/figure>\n\n\n\n
    \"A<\/a><\/figure>\n\n\n\n
    \"Close-up<\/a><\/figure>\n\n\n\n
    \"A<\/a><\/figure>\n<\/figure>\n\n\n\n

    <\/p>\n\n\n\n

    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<\/a> or fluffy pita<\/a>. <\/p>\n\n\n\n

    Recipe: Shakshuka with chickpeas<\/h2>\n\n\n
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    \"Shakshuka<\/div>\n \n<\/div>\n\n
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