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- 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 garlic cloves, finely minced - 1 red bell pepper, diced - 1 can (15 oz) chickpeas, thoroughly drained and rinsed - 1 can (14 oz) diced tomatoes, with juices - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon chili powder (adjust to taste) - Salt and freshly ground pepper to taste - 4 large eggs - Fresh cilantro or parsley, coarsely chopped, for garnish The first step in making Smoky Chickpea Shakshuka is gathering all your ingredients. You need a few basics that create a rich and hearty meal. The extra virgin olive oil gives a nice base. The onion and garlic add flavor and warmth. The red bell pepper brings sweetness and color. Next, chickpeas and tomatoes form the heart of this dish. Chickpeas add protein and fiber, making it filling. Diced tomatoes add juiciness and acidity. Spices like smoked paprika, cumin, and chili powder give depth. Salt and pepper balance all the flavors. Finally, for the eggs, they add creaminess and richness when cooked in the sauce. You can garnish with fresh herbs for a bright finish. - Crumbled feta cheese - Fresh herbs like cilantro or parsley While the essential ingredients make a great dish, some optional ones can boost the flavors. Crumbled feta cheese adds a tangy kick that pairs well with the spices. Fresh herbs like cilantro or parsley bring freshness and color to your plate. You can mix and match these extras to suit your taste. This dish is versatile and easy to customize. Enjoy the process of making Smoky Chickpea Shakshuka and feel free to add your favorite flavors! {{ingredient_image_2}} 1. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. 2. Add 1 medium onion, finely diced. Sauté for about 5 minutes. Wait until the onions turn translucent and fragrant. 3. Next, add 2 minced garlic cloves and 1 diced red bell pepper. Keep cooking for 3-4 minutes. The bell pepper should soften and blend with the onion and garlic. 1. Now, mix in 1 can of chickpeas and 1 can of diced tomatoes with their juices. 2. Sprinkle in 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and 1/2 teaspoon of chili powder. Adjust the chili powder to your taste. 3. Add salt and fresh pepper. Stir everything together to coat all the ingredients with spices. 4. Reduce heat slightly. Let the mixture simmer for around 10 minutes. Stir it often. This helps the sauce thicken and flavors develop. 1. Use the back of a spoon to create wells in the chickpea mix. 2. Carefully crack 4 large eggs into each well. Make sure the yolks stay whole. 3. Cover the skillet with a lid. Cook for 5-7 minutes. The egg whites should set, while the yolks remain runny. 4. If you prefer firmer yolks, extend cooking time by a minute or two. This step-by-step guide will help you create a hearty and flavorful Smoky Chickpea Shakshuka. Enjoy the process and the delicious results! To get the best flavor, control the heat when you sauté. Start with medium heat to cook the onion and garlic. This way, they soften and release their flavors. If the heat is too high, they might burn. Egg doneness can vary. I like runny yolks, so I cook the eggs for about 5-7 minutes. If you prefer firmer yolks, let them cook a minute or two longer. Just watch them closely to avoid overcooking. Fresh herbs bring a bright taste. Cilantro and parsley are great choices. Chop them and sprinkle them on right before serving. They add color and freshness to the dish. Pair your shakshuka with crusty ciabatta or soft pita. These breads make it easy to scoop up the dish. For an extra touch, serve with crumbled feta cheese. That tangy flavor really complements the smoky chickpeas. Pro Tips Fresh Herbs for Flavor: Always use fresh cilantro or parsley for garnish, as they enhance the dish's flavor and provide a vibrant color contrast. Perfectly Cooked Eggs: To achieve runny yolks, keep an eye on the eggs while they cook; you can adjust the cooking time to your preference by covering the skillet or leaving it uncovered. Customize Your Spices: Feel free to adjust the amount of chili powder based on your heat tolerance; adding a pinch of cayenne can also elevate the spice level! Serve with Bread: Pair your shakshuka with warm, crusty bread or pita for a delightful way to scoop up the flavorful chickpea and tomato mixture. {{image_4}} You can change up the protein in your shakshuka. Try adding sausage for a hearty bite. Sauté it with the onions for extra flavor. Leafy greens are also a great option. Spinach or kale can add color and nutrients. If you want a vegan dish, skip the eggs. Instead, use tofu or chickpea flour mixed with water. This keeps it creamy and tasty. Feel free to mix and match your ingredients. Different beans, like black beans or kidney beans, work well too. You can also use fresh tomatoes instead of canned. For a twist, swap in spicy diced tomatoes. Adjust the chili powder for more or less heat. You can even add smoked chili powder for a deeper flavor. These small swaps can make a big difference in taste. To keep your Smoky Chickpea Shakshuka fresh, store it in an airtight container. You can refrigerate it for up to three days. When you add eggs, it’s best to store them separately if possible. For longer storage, you can freeze the chickpea mixture without eggs. This way, it stays fresh for up to three months. Just let it cool completely before freezing. Use freezer-safe bags for easy storage. When it’s time to enjoy your leftovers, reheat them gently. Use a skillet over low heat for the best texture. Stir occasionally to avoid sticking. If you want to reheat eggs, add a splash of water and cover the skillet. This helps steam the eggs, keeping them moist. Serve your reheated shakshuka with fresh bread or a sprinkle of herbs to brighten it up. For a fun twist, add some extra feta on top! Shakshuka is a dish that comes from North Africa and the Middle East. It features eggs poached in a spicy tomato sauce. The sauce usually includes peppers, onions, and spices. This dish is hearty and full of flavor. Yes, you can prepare the shakshuka base ahead of time. Cook the sauce and store it in the fridge. When you're ready to eat, just reheat it in a skillet. Add the eggs and cook them fresh for the best taste. To add more heat, use extra chili powder or cayenne pepper. You can also add sliced jalapeños or crushed red pepper flakes. Adjust the spices to suit your taste for a spicy kick. Serve Smoky Chickpea Shakshuka with warm, crusty bread or soft pita. These sides help scoop up the rich sauce and eggs. You might also enjoy a fresh salad or yogurt for balance. Yes! Simply skip the eggs for a vegan version. You can replace the eggs with silken tofu or chickpea flour scramble. The flavors will still shine through, making it a tasty vegan meal. In this blog post, we covered how to make Smoky Chickpea Shakshuka. We discussed essential and optional ingredients, step-by-step instructions, and ways to enhance the dish. I shared tips for perfect cooking and storage. Experiment with proteins and ingredient swaps to personalize your shakshuka. This dish is versatile and can be adapted to your taste. Enjoy your cooking journey and savor every bite of your creation!

Smoky Chickpea Shakshuka

A flavorful and hearty dish featuring chickpeas and eggs in a spiced tomato sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, finely minced
  • 1 red bell pepper diced
  • 1 can (15 oz) chickpeas, thoroughly drained and rinsed
  • 1 can (14 oz) diced tomatoes, with juices
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon chili powder (adjust to taste)
  • to taste salt and freshly ground pepper
  • 4 large eggs
  • for garnish fresh cilantro or parsley, coarsely chopped
  • optional crumbled feta cheese, for a tangy finish

Instructions
 

  • In a large, deep skillet, warm the olive oil over medium heat. Once hot, add the finely diced onion and sauté, stirring occasionally, for about 5 minutes or until the onions are translucent and fragrant.
  • Incorporate the minced garlic and diced red bell pepper into the skillet. Continue to sauté for another 3-4 minutes, allowing the bell pepper to soften and meld with the onion and garlic.
  • Add the rinsed chickpeas and diced tomatoes along with their juices to the skillet. Sprinkle in the smoked paprika, ground cumin, and chili powder, then season with salt and freshly ground pepper. Stir the mixture well to ensure all ingredients are evenly coated with spices.
  • Lower the heat slightly and let the mixture simmer for approximately 10 minutes. Stir occasionally, allowing the sauce to thicken gently and the flavors to develop beautifully.
  • Using the back of a spoon, create small wells within the chickpea and tomato mixture. Carefully crack an egg into each well, ensuring the yolks remain intact. Cover the skillet with a lid and let cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny. For firmer yolks, extend cooking time by a minute or two.
  • Once cooked to your liking, remove the skillet from heat. Generously garnish with chopped fresh cilantro or parsley. If desired, sprinkle crumbled feta cheese over the top for a delightful creamy contrast.

Notes

Serve with warm bread or pita for a complete meal.
Keyword breakfast, chickpeas, shakshuka, vegetarian