Chickpea Spinach Shakshuka
- 35 min
- β β¬1.91
- 2 servings
- Easy
chickpeas, baby spinach, and red sweet pepper: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Equipment
- stove
Prepare
Drain chickpeas in a sieve
Drain chickpeas in a sieve, rinse and drain thoroughly. Wash red sweet pepper.
Cook
Remove the stem and seeds
Remove the stem and seeds, and cut into 1 cm pieces. Peel and halve onion, then finely dice.
Peel garlic and mince finely
Peel garlic and mince finely. Rinse baby spinach and drain well; roughly chop any large leaves.
Heat rapeseed oil in a large pot over medium heat
Heat rapeseed oil in a large pot over medium heat. Add onion, red sweet pepper and fry for 6 minutes, stirring regularly.
Until softened and lightly browned
Until softened and lightly browned; Lower the heat Add garlic, ground cumin and stir for just 30 seconds until fragrant.
Do not let it darken
Do not let it darken; Add canned peeled tomatoes to the pot and stir well Bring to the boil.
Cook chickpeas
Then cover and simmer gently for 8 minutes until the firm ingredients are tender, stirring occasionally. Add chickpeas to the pot and stir well.
Bring to the boil
Bring to the boil, then cover and simmer gently for 5 minutes until the firm ingredients are tender, stirring occasionally.
Mix iodised salt
Fold in baby spinach and cook for 2 more minutes until the leaves have wilted. Season with iodised salt, black pepper now and mix thoroughly before serving.
Finish
Divide the finished chickpeas
Divide the finished chickpeas, baby spinach, red sweet pepper evenly between the servings and serve immediately.
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