Chickpea and Bean Shakshuka
Chickpea and Bean Shakshuka
This yummy, simple recipe is full of store cupboard staples and is perfect for a light lunch, or add bread for a heartier dinner.
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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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.
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.
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.
Meanwhile, lightly toast the bread and divide between serving plates.
Scatter the coriander over the shakshuka and serve with the toast alongside.
- Perfect for a quick light lunch!
