Ingredients
Now that you know why chickpeas are a great addition to shakshuka, let’s talk about the ingredients you’ll need. Thankfully, most of the ingredients are likely staples in your kitchen already, so you won’t need to make a special trip to the store.
For the Shakshuka Sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon tomato paste (optional, for extra depth)
- Salt and pepper to taste
- A pinch of red pepper flakes (optional, for heat)
For the Eggs:
- 4 large eggs (or more, depending on your preference)
Garnishes (optional but recommended):
- Fresh cilantro or parsley, chopped
- Crumbled feta cheese (for a bit of tang)
- A drizzle of olive oil
- Warm pita bread or crusty bread for serving
Step-by-Step Instructions for Shakshuka with Chickpeas
Ready to bring this flavorful dish to life? Here’s a simple, step-by-step guide to making shakshuka with chickpeas that will impress everyone at the table.
Step 1: Sauté the Vegetables
Start by heating olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and bell pepper. Sauté until the onions are translucent and the peppers soften, which should take about 5 minutes. This will create a flavorful base for your shakshuka.
Add the minced garlic and cook for another 30 seconds, or until fragrant. The garlic will give the dish a beautiful aroma and enhance the overall flavor.
Step 2: Add the Spices
Next, it’s time to bring in the spices! Sprinkle in the ground cumin, smoked paprika, and ground coriander. Stir everything together to coat the vegetables evenly with the spices. You’ll notice how the smell of the spices intensifies—this is what makes shakshuka so mouthwatering!
At this point, if you like a little heat in your dish, feel free to add a pinch of red pepper flakes. The heat level is completely up to you, so adjust it according to your taste.
Step 3: Add the Tomatoes and Chickpeas
Once the spices are well mixed, it’s time to add the diced tomatoes and chickpeas. Pour in the canned tomatoes along with their juices, and then stir in the chickpeas. If you prefer a thicker sauce, you can add a tablespoon of tomato paste at this stage for more richness.
Let the mixture simmer for 10-15 minutes, or until the sauce has thickened and the flavors have melded together. Stir occasionally to prevent it from sticking to the bottom of the pan. Taste the sauce and add salt and pepper to your liking.
Step 4: Poach the Eggs
Now comes the fun part—poaching the eggs right in the sauce! Make small wells in the simmering sauce using a spoon and gently crack the eggs into each well. If you’re making more than one egg, make sure there’s enough space between them. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks remain runny.
If you prefer your eggs cooked a little longer, you can leave them in for an extra minute or two. Just be careful not to overcook them—you want the yolks to stay soft and creamy.
Step 5: Serve and Garnish
Once the eggs are cooked to your liking, it’s time to serve your shakshuka! Garnish with freshly chopped cilantro or parsley, a sprinkle of crumbled feta cheese for extra flavor, and a drizzle of olive oil for richness. Serve with warm pita bread or crusty bread to soak up all the delicious sauce.
