Shakshuka with chickpeas is a delicious and easy-to-make dish that is perfect for any meal of the day. This Middle Eastern dish is traditionally made with eggs, tomatoes, and spices, but adding chickpeas gives it an extra boost of protein and flavor. With just a few simple ingredients, you can make a satisfying and healthy meal that is sure to impress.
To make shakshuka with chickpeas, you will need extra virgin olive oil, red onion, garlic, red bell pepper, paprika, cumin, fresh basil leaves, red chili flakes, cooked chickpeas, crushed tomatoes, eggs, salt, and black pepper. The combination of these ingredients creates a rich and flavorful sauce that pairs perfectly with the eggs and chickpeas. You can adjust the spice level to your liking by adding more or less chili flakes, and feel free to add any other vegetables or herbs that you have on hand.
History of Shakshuka
Origins
Shakshuka is a dish that originated in North Africa, but it’s now popular throughout the Middle East and Mediterranean. The word “shakshuka” comes from the Arabic word “shakshek,” which means “to shake.” This refers to the process of shaking the pan while cooking the dish.
The exact origins of shakshuka are unclear, but it’s believed to have been created by North African Jews. The dish is typically made with tomatoes, onions, and spices, and it’s often served with bread for dipping.
Regional Variations
As shakshuka has spread throughout the world, different regions have put their own spin on the dish. In Israel, for example, shakshuka is often made with bell peppers and served with hummus. In Turkey, it’s common to add feta cheese to the dish.
One popular variation of shakshuka is to add chickpeas to the recipe. Chickpeas are a great source of protein and fiber, and they add a delicious nutty flavor to the dish. If you’re looking to try something new for breakfast or brunch, I highly recommend giving shakshuka with chickpeas a try!
Shakshuka with Chickpeas Overview
Shakshuka is a popular dish in the Middle East and North Africa region. It is a hearty dish consisting of eggs poached in a flavorful tomato sauce. The addition of chickpeas to this classic dish adds a unique twist to the traditional recipe.
Nutritional Benefits
Chickpeas are also rich in vitamins and minerals such as iron, magnesium, and folate. When combined with tomato sauce and eggs, this shakshuka becomes a nutrient-dense meal that can provide sustained energy throughout the day.
Cultural Significance
Shakshuka has a rich history and cultural significance in the Middle East and North Africa region. It is often served for breakfast or brunch but can be enjoyed at any time of day. The dish is known for its versatility and can be customized to suit individual tastes by adding different spices or vegetables.
Ingredients:
- 2 tbsp of extra-virgin olive oil
- 1 small and finely chopped red onion
- 2 finely minced garlic cloves
- 1 finely chopped into strips red bell pepper
- 1 tsp of paprika
- ½ tsp of cumin
- 1 handful of fresh basil leaves
- ½ tsp of red chili flakes, or more to taste
- 120 g of cooked chickpeas, well-drained, which is about ½ cup
- 2 cans of crushed tomatoes, 14 oz each
- 4 large free-range eggs
- Salt and black pepper
How to Make Shakshuka with Chickpeas?
- To make shakshuka with chickpeas, preheat your oven to 180C/ 356F.
- Put the tomatoes in a big bowl and squish them with your fingers to make a chunky sauce. Keep it aside until you’re ready to use it.
- Next, warm up a big oven-safe pan on medium heat with olive oil. Add red onion and chopped bell pepper, and let them cook for 4-5 minutes without stirring until they get soft and slightly browned.
- Throw in garlic, paprika, chili flakes, and cumin. Stir and cook until it smells good, which should be about 30 seconds.
- Mix in the tomatoes and stir well. Lower the heat to a gentle simmer and let it cook for about 8 minutes. Add the chickpeas halfway through the cooking time. If the mix seems too dry, pour in some of the tomato juice saved from the can. Season it with salt and pepper to your liking, and toss in a couple of fresh basil leaves while stirring.
- Use a spoon to create a little space near the edge of the pan. Crack an egg into the space. Do this for the rest of the eggs. Sprinkle salt and pepper on them as per your taste.
- Put the pan on the oven’s middle rack and let it cook for around 6-8 minutes until the eggs are done and the yolks are still a bit runny.
- The last step, take it out of the oven, sprinkle a handful of basil leaves on top, and serve immediately with some crusty bread on the side.
Serving Suggestions
Accompaniments
I love serving shakshuka with some crusty bread or pita to soak up all the delicious sauce. You can also serve it with a side salad or some roasted vegetables to add some freshness to the meal.
If you’re feeling adventurous, try topping your shakshuka with some crumbled feta cheese or a dollop of tzatziki sauce. The tanginess of the cheese or sauce will complement the rich flavors of the dish.
Presentation Tips
To make your shakshuka with chickpeas look as good as it tastes, try serving it in individual ramekins or small cast iron skillets. This will give your guests a personalized and visually appealing dish.
You can also garnish your shakshuka with some fresh herbs like parsley or cilantro. The bright green color will add a pop of color to the dish and make it look even more appetizing.
Finally, don’t forget to sprinkle some smoked paprika or sumac on top of your shakshuka with chickpeas before serving. This will add a smoky or tangy flavor that will elevate the dish to the next level.
Storage and Reheating
Refrigeration
After preparing this shakshuka, it is important to store it properly to maintain its freshness. I recommend transferring the leftovers to an airtight container and placing it in the refrigerator within two hours of cooking. It can be stored in the refrigerator for up to three days.
Reheating Instructions
When you’re ready to reheat the shakshuka, there are two options: stovetop or microwave.
To reheat on the stovetop, place the shakshuka in a small saucepan and heat over medium heat until it is warmed through. Be sure to stir occasionally to ensure even heating.
To reheat in the microwave, transfer the shakshuka to a microwave-safe bowl and use a microwave-safe plastic wrap. Put it on high heat for 1-2 minutes, or until the shakshuka is hot all the way through.
When reheating, it is important to ensure that the shakshuka reaches an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Remember, reheating the shakshuka too many times can affect its taste and texture, so it’s best to only reheat the amount that you plan to eat.
Common Mistakes to Avoid
- Overcooking the eggs: One of the most common mistakes people make when cooking shakshuka is overcooking the eggs. Remember that the eggs will continue to cook even after you remove the pan from the heat, so it’s important to take them out while they are still slightly runny. This will ensure that the eggs are perfectly cooked when you serve them.
- Using too much liquid: Another mistake people make when cooking shakshuka is using too much liquid. This can result in a watery dish that lacks flavor. To avoid this, use just enough liquid to cover the bottom of the pan. You can always add more liquid later if needed.
- Forgetting to drain the chickpeas: If you’re going for canned chickpeas, make sure to drain and rinse them well before tossing them in the pan. Failing to do so can result in a dish that is too salty and lacks texture.
- Not seasoning properly: This is a dish that relies heavily on seasoning. Be sure to taste your dish as you cook and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or spices to enhance the flavor.
Pairing with Beverages
When it comes to pairing beverages with shakshuka with chickpeas, there are many options to choose from. Here are some of my favorite pairings:
Non-Alcoholic Options
For those who prefer non-alcoholic beverages, I recommend pairing shakshuka with chickpeas with a refreshing glass of iced tea or lemonade. The sweetness of the lemonade complements the spiciness of the dish, while the tea helps to balance out the flavors.
Another great option is a glass of cold milk or a creamy latte. The dairy helps to cool down the heat from the spices and adds a rich flavor to the dish.
Alcoholic Pairings
If you prefer alcoholic beverages, a light beer or a crisp white wine would be a great choice. The beer helps to cut through the richness of the dish, while the wine complements the flavors of the tomatoes and spices.
For those who prefer something stronger, a Bloody Mary or a spicy margarita would be a great choice. The spiciness of the cocktail pairs well with the heat from the shakshuka, while the tomato juice in the Bloody Mary complements the flavors of the dish.
Conclusion
I hope this article has inspired you to try making shakshuka with chickpeas at home. It’s a delicious and nutritious dish that can be enjoyed for breakfast, lunch, or dinner.
The combination of spices and flavors in this recipe is sure to satisfy your taste buds and leave you feeling full and satisfied.
Remember to adjust the spice level to your liking and experiment with different toppings and garnishes. Some of my favorites include fresh herbs, crumbled feta cheese, and a squeeze of lemon juice.
Overall, shakshuka with chickpeas is a versatile and easy-to-make dish that is perfect for any occasion. Give it a try and let me know what you think!
As mentioned above, fresh salad complements shakshuka perfectly.
Get this Jerusalem salad recipe now (by clicking the image below):
