This Mediterranean chickpea shakshuka is the perfect mid-week savoir and what makes it even better is that you can have it for breakfast, lunch or dinner. At least if you ask me. J
I guess the traditional shakshuka is made with eggs but my shakshuka comes with chickpeas instead. And it’s a real one-pot wonder. It’s basically ‘just’ a delicious tomato sauce with some other goodies in it. When it comes to seasoning, I sometimes make it more ‘middle-eastern’ by using cumin and cinnamon but here I wanted to go all Italian so I used rosemary, oregano and basil. Also, you could use pepperoncini instead of the Kalamata olives too to mix up the flavours a bit.
This is a fantastic ‘basic’ shakshuka recipe and a real crowd pleaser at ours. Both vegetarians and meat-eaters really like it and, I usually serve it either as is or with bread or rice, for example.
I hope you enjoy your shakshuka!
- 1btsp olive oil
- 1 yellow onion
- 2 garlic cloves
- 1 red bell pepper
- 1 x 400g can chopped tomatoes
- 2 tbsp tomato puree
- 1 x 400g can chickpeas (cooked)
- Spices 1-2 tsp/each: Sea salt, black pepper, smoked paprika, rosemary, oregano, chili powder (optional)
- 1 handful Kalamata olives
- 1 avocado (optional)
- Fresh basil (optional)
- Chop the yellow onion, garlic cloves and red bell pepper
- Heat up a pan with 1 tbsp olive oil over medium heat and add the veggies
- Sauté for 5 minutes until the onion turns translucent and the pepper softens a bit
- Then add the tomato paste, chopped tomatoes and all the spices and bring to simmer. Taste and adjust seasoning if required
- Drain the chickpeas and add to the mixture. Cook for about 20 minutes over low/medium heat so that the sauce thickens and the chickpeas soak up all the delicious flavours
- Then stir in the Kalamata olives
- Take off the heat and finish off with some fresh basil and avocado if desired
- Serve as is or with bread, rice or pasta