The shakshuka with chickpeas is a particularly rich version of the Levantine classic of the frying pan. In addition to the delicious tomato and pepper sauce and poached eggs, you also have chickpeas rich in protein, that will certainly fill you. This simple recipe is ideal for a cozy Sunday brunch or even perfect for after work.
Shakshuka Chickpeas – These are the Ingredients
As this is a delicious extension of the original shakshuka, it all begins with an aromatic sauce made of tomatoes and peppers with a little garlic, chili or harissa, olive oil, and spices like cumin, paprika powder, and a pinch of cinnamon. Of course, fresh eggs are essential for a shakshuka. And of course, you also need chickpeas cooked for this version of shakshuka.
Your Shakshuka with Chickpeas is Ready in Just 3 Steps
As with feta shakshuka, for example, it starts with the sauce, and the rest can be done very quickly:
- Prepare the sauce: First, you have to prepare the sauce for your chicksmoka shakshuka. For this, you only have to prepare the ingredients according to the recipe (see recipe sheet), skip them, and cook them slowly with chickpeas. Make sure the ingredients, especially tomatoes, are of good quality. I recommend using pre-cooked chickpeas. Finally, it flavors the sauce with the spices, and it’s ready.
- Make holes: Once the sauce is ready, you can easily make egg holes with a spoon.
- Add the eggs: When you have made the moulds in shakshuka sauce, you can add the fresh eggs right there. Eggs will be cooked better in the sauce, and you will get the typical look. If you want, you can cover the pan with a lid so that the eggs are faster and faster, or stick the pan (it must not have any plastic on it) in the oven.
Finally, if you want, you can adorn shakshuka with chickpeas with fresh parsley. Serve the delicacy with the fresh bread you prefer. I recommend crispy baguette, Lebanese flat bread, or spongy pita.
Recipe: Shakshuka with Chickpeas
Ingredients
- 1 Onion
- 3 Sponsored olive oil
- 1 Pellizzle Sugar
- 1 Red pepper
- 2 Garlic teeth
- 200 g Garbanzos (cooked)
- 1 Pasta Harissa spoon
- 2 1/2 Spoon Sal
- 1 Canela spoon
- 1 Comino spoon
- 1 Sweet powder spoon
- 20 ml Water
- 1 Peeled tomatoes (including liquid)
- 4 Eggs
- 1 Bunch of flat-leaf parsley
Preparation
- Peel and finely chop the onion and sauté it in a pan with olive oil and a pinch of sugar over medium heat for about 5 minutes until translucent.
- Remove the seeds from the peppers and cut them into small pieces.
- Peel and finely chop the garlic and add it to the pan with the peppers and chickpeas.
- Mix the salt, cinnamon, cumin, paprika, and harissa paste and sauté for about 8 minutes over medium heat.
- Add the peeled tomatoes and a little water to the pan and continue cooking over medium heat for 10 minutes.
- To pour eggs in the sauce, push with a spoon 4 small areas in the thick sauce and break an egg in each area. If you want, you can add some salt to the eggs.
- Cover the pan and let the eggs go for about 6-10 minutes at medium fire. (You can vary your time depending on how firm you like yolks.)
- Pick the parsley and sprinkle it on the shakshuka chickpeas to serve.
