1. Classic Chickpea Shakshuka
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 can (14 oz) diced tomatoes
1 can (14 oz) chickpeas, drained and rinsed
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
½ tsp chili flakes (optional)
4 large eggs
Salt and pepper to taste
Fresh parsley or cilantro for garnish
Preparation:
Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add onion and garlic, and cook until softened.
Add Veggies and Spices: Stir in the red bell pepper, cumin, smoked paprika, ground coriander, and chili flakes. Cook for a few minutes until fragrant.
Tomatoes and Chickpeas: Add diced tomatoes and chickpeas. Simmer for 10 minutes until the sauce thickens slightly.
Poach Eggs: Make wells in the sauce and gently crack eggs into the wells. Cover and cook until the eggs are done to your liking (about 5-7 minutes for soft yolks).
Garnish and Serve: Season with salt and pepper. Garnish with fresh parsley or cilantro. Serve with crusty bread or pita.
2. Spicy Chickpea Shakshuka
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 green chilies, chopped (adjust to taste)
1 red bell pepper, diced
1 can (14 oz) crushed tomatoes
1 can (14 oz) chickpeas, drained and rinsed
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
1 tsp dried oregano
4 large eggs
Salt and pepper to taste
Fresh basil or mint for garnish
Preparation:
Cook Aromatics: Heat olive oil in a skillet. Add onion, garlic, and green chilies. Sauté until the onion is translucent.
Add Spices and Veggies: Stir in bell pepper, cumin, paprika, cayenne pepper, and oregano. Cook for a few minutes until the vegetables are tender.
Tomatoes and Chickpeas: Add crushed tomatoes and chickpeas. Simmer for 10-15 minutes to meld the flavors.
Poach Eggs: Create wells in the sauce and crack the eggs into the wells. Cover and cook until the eggs are poached to your preference.
Garnish and Serve: Season with salt and pepper. Garnish with fresh basil or mint. Enjoy with naan or flatbread.
3. Creamy Chickpea Shakshuka
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup spinach or kale, chopped
1 can (14 oz) diced tomatoes
1 can (14 oz) chickpeas, drained and rinsed
1 tsp ground cumin
1 tsp smoked paprika
½ cup heavy cream or coconut milk
4 large eggs
Salt and pepper to taste
Fresh cilantro for garnish
Preparation:
Sauté Veggies: Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened.
Add Greens and Spices: Stir in spinach or kale, cumin, and smoked paprika. Cook until the greens are wilted.
Tomatoes and Chickpeas: Add diced tomatoes and chickpeas. Simmer for 10 minutes.
Creamy Finish: Stir in heavy cream or coconut milk. Simmer for an additional 5 minutes.
Poach Eggs: Make wells in the sauce and crack eggs into the wells. Cover and cook until eggs are set.
Garnish and Serve: Season with salt and pepper. Garnish with fresh cilantro. Serve with rice or pita bread.
4. Mediterranean Chickpea Shakshuka
Ingredients:
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 zucchini, diced
1 can (14 oz) diced tomatoes
1 can (14 oz) chickpeas, drained and rinsed
1 tsp dried thyme
1 tsp dried basil
½ cup black olives, sliced
1 cup crumbled feta cheese
4 large eggs
Salt and pepper to taste
Fresh basil for garnish
Preparation:
Cook Vegetables: Heat olive oil in a skillet over medium heat. Add onion, garlic, and zucchini. Cook until softened.
Add Spices and Veggies: Stir in thyme and basil. Cook for a minute until fragrant.
Tomatoes and Chickpeas: Add diced tomatoes and chickpeas. Simmer for 10 minutes.
Mediterranean Twist: Stir in olives and crumbled feta cheese.
Poach Eggs: Create wells in the sauce and crack eggs into the wells. Cover and cook until eggs are poached to your liking.
Garnish and Serve: Season with salt and pepper. Garnish with fresh basil. Enjoy with warm pita or a side salad.
5. Vegan Chickpea Shakshuka
Ingredients:
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 can (14 oz) crushed tomatoes
1 can (14 oz) chickpeas, drained and rinsed
1 tsp ground cumin
1 tsp smoked paprika
½ tsp turmeric
1 cup fresh spinach or kale
Salt and pepper to taste
Fresh parsley or cilantro for garnish
Preparation:
Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until soft.
Add Vegetables and Spices: Stir in red bell pepper, cumin, paprika, and turmeric. Cook until the bell pepper is tender.
Tomatoes and Chickpeas: Add crushed tomatoes and chickpeas. Simmer for 10 minutes.
Add Greens: Stir in spinach or kale and cook until wilted.
Garnish and Serve: Season with salt and pepper. Garnish with fresh parsley or cilantro. Serve with quinoa or a hearty whole-grain bread.
Conclusion
Chickpea shakshuka is a versatile and nutritious dish that can be tailored to suit any palate or dietary preference. From the classic to the creamy, and the Mediterranean to the vegan, these recipes showcase the adaptability and flavor of this Middle Eastern favorite. Whether you’re a seasoned cook or just starting, these recipes offer a delicious and satisfying way to enjoy chickpeas in a new light. Enjoy exploring these variations and making them your own!
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes are a great substitute and make the dish quicker to prepare.
How can I make shakshuka spicier?
Add extra chili flakes or hot sauce to increase the heat level.
Can I freeze chickpea shakshuka?
Yes, you can freeze it. Just make sure to cook the eggs separately and add them fresh when reheating.
What can I serve with shakshuka?
Shakshuka pairs well with crusty bread, pita, or over rice. For a lighter option, serve with a fresh salad.
Can I make shakshuka in advance?
Yes, you can prepare the sauce ahead of time and store it in the fridge. Just reheat and add the eggs before serving.
Enjoy your chickpea shakshuka journey!
All Sorts of Chickpea Shakshuka Recipes: A Flavorful Journey How can I make shakshuka spicier? Add extra chili flakes or hot sauce to increase the heat level. Can I freeze chickpea shakshuka? Yes, you can freeze it. Just make sure to cook the eggs separately and add them fresh when reheating. What can I serve with shakshuka? Shakshuka pairs well with crusty bread, pita, or over rice. For a lighter option, serve with a fresh salad. Can I make shakshuka in advance? Yes, you can prepare the sauce ahead of time and store it in the fridge. Just reheat and add the eggs before serving.