Name: Shakshuka with Chickpeas
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 Tbsp canola oil; 1 medium onion, (chopped); 1/2 green pepper, (chopped); 2 jalapeño peppers, (seeded and finely chopped); 5 garlic cloves, (crushed and minced); 1 tsp cumin; 1 Tbsp paprika; 28 oz can whole tomatoes with juice; 1/2 (5.5 oz/156 mL) can tomato paste; 2 cups cooked chickpeas or (1 (19 oz/540 mL) can chickpeas, rinsed and drained); 1/4 tsp salt; 4 eggs; 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh parsley; 4 pieces toasted bread or pita

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Recipe and image courtesy of Saskatchewan Pulse Growers

This easy Shakshuka with chickpea dish is the perfect nutrient-packed breakfast, brunch, lunch or dinner that is ready in as little as 30 minutes.

Shakshuka with Chickpeas

This easy Shakshuka with chickpea dish is the perfect nutrient packed breakfast, brunch, lunch or dinner that is ready in as little as 30 minutes.

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Course: Main Course

Preparation: Quick & Easy

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Author: Saskatchewan Pulse Growers

Ingredients

2 Tbsp canola oil
1 medium onion, chopped
1/2 green pepper, chopped
2 jalapeño peppers, seeded and finely chopped
5 garlic cloves, crushed and minced
1 tsp cumin
1 Tbsp paprika
28 oz can whole tomatoes with juice
1/2 (5.5 oz/156 mL) can tomato paste
2 cups cooked chickpeas or 1 (19 oz/540 mL) can chickpeas, rinsed and drained
1/4 tsp salt
4 eggs
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
4 pieces toasted bread or pita

Instructions

In a large skillet or saucepan with a lid, heat canola oil over medium heat. Add onion, green and jalapeño peppers and sauté until they begin to soften and brown, about 5 – 10 minutes.
Add the garlic, cumin and paprika, and cook for another 2 minutes, stirring occasionally.
Add the tomatoes with juices, tomato paste and chickpeas. Season with salt. Cook over medium heat, stirring occasionally and breaking up the tomatoes with the spoon, until the sauce thickens, about 15 – 20 minutes.
Make a shallow well in the sauce for each egg and crack the eggs into the wells. Cover the pan with a lid, letting the eggs poach about 5-7 minutes for soft eggs.
To serve, carefully scoop some sauce and an egg into a bowl. Top with feta and parsley. Serve with toasted bread or pita.

Nutrition Facts

Shakshuka with Chickpeas

Serving Size

1 egg + 2 cups

Amount per Serving

Calories

440

% Daily Value*

Fat

Saturated Fat

Cholesterol

190

Sodium

970

Potassium

260

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.