Chickpea & Zucchini Shakshuka
This Chickpea & Zucchini Shakshuka is a hearty, flavour-packed twist on the classic dish. Poached eggs simmer in a rich, spiced tomato sauce with tender chickpeas and zucchini, creating a wholesome and satisfying meal. Perfect for breakfast, brunch, or even a light dinner, it’s packed with protein and veggies, making it as nourishing as it is delicious.
Ingredients
- 2 tsp olive oil
- 1 brown onion, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 tsp ground coriander
- 150 ml vegetable stock
- 400 g tin chickpeas
- 400 g tin chopped tomatoes
- 1 zucchini, finely diced
- 200 g baby spinach
- 4 large eggs
- coriander to serve
Instructions
- Heat the olive oil in a large, deep pan over medium heat. Add the onion and garlic and cook for 8 minutes, stirring occasionally, until they begin to turn golden.
- Add in the paprika and ground coriander, then pour in the vegetable stock and add the chickpeas along with the liquid from the can. Cover the pan and let it simmer for 5 minutes, then use a fork to mash about one-third of the chickpeas to thicken the sauce.
- Add the tomatoes and zucchini and cook gently for 10 minutes. Then add in the baby spinach, and allow to wilt. Make 4 small wells in the mixture and carefully crack one egg into each well.
- Cover the pan and cook for 2-3 minutes or until the eggs are cooked to your preference. Remove the pan from the heat and allow it to settle for a further 2 minutes before garnishing with coriander and serving.
Nutrition
Calories: 379kcalCarbohydrates: 49gProtein: 11gFat: 11g
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