Chickpea and pepper shakshuka
Chickpeas simmered in a spiced tomato and pepper sauce with spinach, brought to the table in the pan. The classic shakshuka feel, without the eggs, in 25 minutes.
Made without gluten ingredients.
Method
- Slice the onion and the pepper thinly and crush the garlic. Drain and rinse the chickpeas.
- Warm the oil in a wide frying pan over a medium heat. Cook the onion and pepper with a pinch of salt for 8 minutes, stirring now and then, until soft and starting to colour.
- Stir in the garlic, cumin and smoked paprika for 1 minute, until fragrant.
- Add the chopped tomatoes, the chickpeas and 100 ml of water. Simmer for 10 minutes, stirring once or twice, until the sauce is thick enough to hold a spoon trail.
- Stir the spinach through for a minute until it wilts, then taste and add salt and pepper.
- Scatter with the chopped parsley and bring the pan to the table.
Tip Serve it with bread or rice to mop up the sauce. It keeps for 3 days in the fridge and tastes better the next day.
Per portion
| Energy | 328 kcal |
| Protein | 15 g |
| Carbohydrate | 39 g |
| of which sugars | 17 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Fibre | 13 g |
| Salt | 0.52 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- onion1
- red pepper1
- garlic2 cloves
- chopped tomatoes1 tin
- chickpeas1 tin
- spinach100 g
- parsley½ bunch
- cumin1 tsp
- smoked paprika1 tsp
- olive oil1 tbsp
