Quick & Easy 1-Pot Chickpea Shakshuka

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Recipes like this one are real time-savers, delivering great dishes when you need them most without all the hassle. We love chickpeas and this is a great dish that really shows them off. Find out how to make chickpea shakshuka below.

Ingredients (serves 6)

  • 1 Tbsp olive oil
  • ½ cup diced white onion or shallot
  • ½ medium red peppers (chopped)
  • 3 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 1 can tomato puree or diced tomatoes
  • 1 Tbsp maple syrup
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • ¼ tsp ground cinnamon
  • 2 tsp smoked or sweet paprika
  • 1 pinch cayenne pepper (this is optional)
  • 1 pinch each cardamom and coriander (also optional)
  • 5 cans cooked chickpeas (rinsed and drained)
  • Salt and pepper to taste

Instructions

  • Heat a large metal or cast iron skillet over a medium heat. Add your olive oil, onion, pepper and garlic and sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
  • Then add your tomato puree or your diced tomatoes, tomato paste, syrup, paprika, cumin, cinnamon, chili powder and cayenne pepper and coriander if you have chosen to add these. You can also add some salt and pepper. Stir to combine.
  • Once combined, bring to a simmer over a medium heat and cook for 2-3 minutes, stirring frequently. If you prefer a chunkier dish, leave as is, but if you like it a little smoother than scoop ¾ of your sauce into the blender and blend until smooth before adding back to the skillet with the remaining chunky mix.
  • Add your chickpeas next. Stir to combine them with your mixture and then reduce your heat to medium-low and simmer for 15-20 minutes to allow those delicious flavours to develop and mix with the chickpeas.
  • Taste your mixture and add any seasoning as needed.
  • This dish can be served with bread, pasta, cauliflower rice or normal rice, or even to accompany eggs in the morning. You can also enjoy it on its own with a salad.
  • This dish can be stored for up to 4 days in the fridge and up to a month in the freezer.

That’s how you  make chickpea shakshuka.

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