Chickpea and Bean Shakshuka

Chickpea and Bean Shakshuka

Serves 4 20 minutes

This yummy, simple recipe is full of store cupboard staples and is perfect for a light lunch, or add bread for a heartier dinner.

Shakshuka-e1603897890606

Ingredients

  • 1 tsp x Olive oil
  • 2 x Red peppers (deseeded and finely chopped)
  • 3 x Garlic cloves (finely grated)
  • 1 tbsp x Smoked paprika
  • 1 tsp x Group coriander
  • 1 tsp x Ground cumin
  • 2 x 400g Tinned chopped tomatoes
  • 1 x 400g Tinned chickpeas (drained and rinsed)
  • 1 x 400g Tinned cannellini beans (drained and rinsed)
  • 2 tbsp x Roughly chopped corriander
  • 4 x Eggs
  • 4 x Thick slices of wholemeal bread
  • Freshly ground black pepper

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Ingredients

  • 1 tsp x Olive oil
  • 2 x Red peppers (deseeded and finely chopped)
  • 3 x Garlic cloves (finely grated)
  • 1 tbsp x Smoked paprika
  • 1 tsp x Group coriander
  • 1 tsp x Ground cumin
  • 2 x 400g Tinned chopped tomatoes
  • 1 x 400g Tinned chickpeas (drained and rinsed)
  • 1 x 400g Tinned cannellini beans (drained and rinsed)
  • 2 tbsp x Roughly chopped corriander
  • 4 x Eggs
  • 4 x Thick slices of wholemeal bread
  • Freshly ground black pepper
  1. Heat a large sauté pan until medium hot. Add the oil, peppers, garlic and spices and cook for 2-3 minutes over a gentle heat until the peppers have just softened.

  2. Add the tinned tomatoes, chick peas and cannellini beans and bring to the boil. Turn the heat down and simmer for 5 minutes until just thickened and the peppers tender.

  3. Season with plenty of black pepper, then make 4 hollows in the tomato mixture. Crack an egg into each one, then cover with a lid and simmer for another 2-3 minutes until the eggs have cooked.

  4. Meanwhile, lightly toast the bread and divide between serving plates.

  5. Scatter the coriander over the shakshuka and serve with the toast alongside.

Tips
  • Perfect for a quick light lunch!
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