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 AND SWISS CHARD

Steps:

• Preheat the oven to 400˚ F. Add the eggs (in their shells) to a large bowl of warm water and set aside. This will bring the eggs to room temperature and make for more even cooking.
• Heat the olive oil in a large cast-iron skillet over medium heat. Add the onion and cook, stirring, until softened, 6 to 7 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the harissa, cumin, 3/4 teaspoon salt and a few grinds of pepper; toss to coat the onion. Add the cherry tomatoes, chickpeas with their liquid and 1/4 cup water. Increase the heat to medium high, stir to combine and bring to a simmer. Add the Swiss chard in batches, stirring until wilted before adding more. Continue cooking until slightly thickened, about 3 minutes. Remove from the heat.
• Remove the eggs from the water and crack them into a bowl or large spouted measuring cup. Make 8 wells in the tomato mixture and gently slip 1 egg into each well.
• Transfer the skillet to the oven. Bake until the egg whites are fully set and firm to the touch, 8 to 12 minutes. Meanwhile, put the bread on a baking sheet and toast in the oven until browned, 10 to 12 minutes.
• Top the shakshuka with the parsley. Divide among shallow bowls or plates; serve with the bread and more harissa.