Chickpea Spinach Shakshuka
- 35 min
- β β¬1.91
- 2 servings
- Easy
Main ingredients: chickpeas, baby spinach, red sweet pepper, and onion. Allow about 35 minutes for 2 servings.
Estimates per serving, whatever the number of servings. 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.
Cook
Wash red sweet pepper
Wash red sweet pepper, 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
Heat rapeseed oil in a large pot over medium heat. Add onion and red sweet pepper and fry for 6 minutes, stirring regularly, until softened and lightly browned.
Lower the heat
Lower the heat. Add garlic and ground cumin and stir for just 30 seconds until fragrant, taking care not to let anything darken.
Add canned peeled tomatoes to the pot
Add canned peeled tomatoes to the pot and stir well.
Bring to the boil
Bring to the boil, then cover and simmer gently for 8 minutes until the firm ingredients are tender, stirring occasionally.
Add chickpeas to the pot
Add chickpeas to the pot and stir well. Bring to the boil, then cover and simmer gently for 5 minutes until the firm ingredients are tender, stirring occasionally.
Fold in baby spinach and cook
Fold in baby spinach and cook for 2 more minutes until the leaves have wilted. Season with iodised salt and black pepper, then mix thoroughly before serving.
Finish
Divide the chickpeas
Divide the finished chickpeas, baby spinach and red sweet pepper evenly between the servings and serve immediately.
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Recipe from VegPlan Β· https://vegplan.app/recipes/chickpea-spinach-shakshuka
