Shakshuka with garbanzo beans is a twist on the traditional shakshuka. The beans add a nice texture and a subtle nuttiness to the dish, making it even more satisfying. To make this dish, you’ll need a few key ingredients, including olive oil, onion, garlic, paprika, cumin, cayenne powder or crushed red pepper, garbanzo beans, whole peeled tomatoes, kosher salt, eggs, freshly cracked black pepper, and parsley, cilantro, mint, or a mix for garnish.
What is Shakshuka?
Shakshuka is a popular Middle Eastern dish that has gained popularity around the world in recent years. It is a flavorful and hearty dish that is perfect for breakfast, lunch, or dinner. The main ingredients of shakshuka are eggs, tomatoes, and spices. However, there are many variations of shakshuka, and one of the most delicious is shakshuka with garbanzo beans.
Origins of Shakshuka
Shakshuka is believed to have originated in North Africa and then spread to the Middle East. The word “shakshuka” comes from the Arabic word “shakshouka,” which means “a mixture.” The dish is traditionally made with eggs cooked in a spicy tomato sauce, and it is often served with bread for dipping.
Shakshuka Variations
There are many variations of shakshuka, and each one is unique and delicious. Some of the most popular variations include:
- Shakshuka with feta cheese
- Shakshuka with spinach
- Shakshuka with mushrooms
- Shakshuka with sausage
This dish is a variation that is becoming increasingly popular. The garbanzo beans add a delicious nuttiness to the dish, and they also provide a good source of protein and fiber. To make it, simply add a can of drained and rinsed garbanzo beans to the tomato sauce before adding the eggs.
Health Benefits of Garbanzo Beans
Garbanzo beans, also known as chickpeas, are a great source of nutrition that can offer many health benefits. One of the most notable benefits of garbanzo beans is their high fiber content. A single cup of cooked garbanzo beans contains about 12.5 grams of fiber, which is about half of the recommended daily intake for women and about a third for men. This high fiber content can help regulate digestion, lower cholesterol levels, and reduce the risk of heart disease.
In addition to fiber, garbanzo beans are also a great source of plant-based protein. A single cup of cooked garbanzo beans contains about 15 grams of protein, which is roughly equivalent to the amount of protein in two ounces of meat. This makes them an excellent choice for vegetarians and vegans who are looking to increase their protein intake.
Garbanzo beans are also rich in vitamins and minerals. They are a good source of iron, which is important for maintaining healthy blood cells, and magnesium, which is essential for bone health. They also contain folate, which is important for fetal development during pregnancy.
Ingredients:
- 2 tablespoons of olive oil
- 1 diced medium onion
- 3 finely chopped cloves of garlic
- 1.5 teaspoons of paprika
- 1 teaspoon of cumin
- 1/8 teaspoon of cayenne powder or red pepper (crushed)
- 1 drained and rinsed can of garbanzo beans (or 1.5 cups of cooked chickpeas)
- 1 peeled tomatoes 28 oz. can of whole
- 1 teaspoon of kosher salt (plus more to taste )
- 6 eggs
- Freshly cracked black pepper
- Parsley, mint, cilantro, or mix to garnish (optional)
How to Make Shakshuka with Garbanzo Beans?
- To start, warm up some olive oil in a big skillet or pot with a cover.
- Once the oil is hot, add the onion and cook it for 2 minutes, stirring occasionally. Add garlic and cook until the onion softens, which takes about 4-6 more minutes.
- Next, add paprika, cumin, and garbanzo beans to the skillet and stir them together. let them cook for 2 more minutes before adding a can of tomatoes and their juices. Crush the tomatoes with your hands or a wooden spoon and bring everything to a boil before reducing the heat to a simmer. Let the sauce simmer until it thickens, which usually takes about 10-15 minutes. Season the sauce with 1 tsp of salt.
- Once the sauce is ready, use a spoon to make small wells in the sauce and crack your eggs into them. Space the eggs evenly apart and then cover the skillet with a lid. Let the eggs cook until the whites are set, but the yolks are still runny, which takes about 7-10 minutes.
- Finally, season the shakshuka with salt, black pepper, and fresh herbs if you have them on hand. Serve it immediately or store it covered in the refrigerator for 4-5 days.
Serving Suggestions
Accompaniments
- Crusty bread: Toasted or grilled bread is perfect for sopping up the flavorful tomato sauce and runny eggs.
- Labneh: This tangy, creamy Middle Eastern cheese is a great complement to the spiciness of the shakshuka.
- Olives: A bowl of briny olives is a classic Mediterranean accompaniment to any meal, and shakshuka is no exception.
- Feta cheese: Crumbled feta adds a salty tang to the dish and pairs well with the garbanzo beans.
Presentation Tips
- Use a cast-iron skillet: The rustic look of a cast-iron skillet adds to the charm of the dish.
- Garnish with fresh herbs: A sprinkle of chopped parsley or cilantro adds a pop of color and freshness to the dish.
- Serve in individual skillets: For a fun and impressive presentation, serve each portion in a mini skillet.
- Add a drizzle of olive oil: A little bit more of really good olive oil makes the dish taste even better.
Storage and Reheating Instructions
After preparing this delicious shakshuka, you may have some leftovers that you want to save for later. To ensure that your shakshuka stays fresh and tasty, it is important to store it properly.
First, let the shakshuka cool down to room temperature before storing it. Once it has cooled, transfer it to an airtight container and place it in the refrigerator. The shakshuka can be stored in the refrigerator for up to 4-5 days.
When reheating the shakshuka, you can do so on the stovetop or in the microwave. If reheating on the stovetop, place the shakshuka in a saucepan and heat it over medium-low heat until it is heated through. Stir occasionally to ensure that it heats evenly.
If using a microwave, transfer the shakshuka to a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat it on high for one to two minutes, or until it is heated through.
Before serving, make sure to give the shakshuka a good stir to distribute the heat evenly. You may want to add some fresh herbs or a sprinkle of feta cheese to liven it up. Enjoy!
Common Mistakes to Avoid
- Overcooking the eggs: One of the most common mistakes when making shakshuka is overcooking the eggs. To avoid this, keep an eye on the eggs as they cook and remove them from the heat when the whites are set but the yolks are still runny. This will ensure that the eggs are perfectly cooked and not rubbery or dry.
- Not draining the canned garbanzo beans: When using canned garbanzo beans, it’s important to drain and rinse them thoroughly before adding them to the shakshuka. Failure to do so can result in a watery and bland dish. To avoid this, make sure to drain and rinse the beans well before adding them to the pan.
- Adding too much liquid: While it’s important to add enough liquid to the shakshuka to cook the eggs and garbanzo beans, adding too much liquid can result in a soupy and unappetizing dish. To avoid this, start with a small amount of liquid and add more as needed, keeping in mind that the eggs and beans will release their liquid as they cook.
- Skipping the spices: Shakshuka is known for its bold and flavorful spices, so skipping them can result in a bland and uninteresting dish. Make sure to include spices such as cumin, paprika, and coriander to give the dish its characteristic flavor and aroma.
Variations and Substitutions
Vegan Options
This shakshuka is already a great option for those following a vegan diet. However, you can make some further substitutions to make it even more plant-based. Instead of using eggs, you can add some tofu or tempeh to give it a similar texture. Additionally, you can add some other vegetables such as zucchini, mushrooms, or bell peppers to make it even more nutritious and flavorful.
Spice Level Adjustments
If you prefer a milder flavor, you can reduce the amount of chili flakes or omit them altogether. On the other hand, if you like your food with a kick, you can increase the amount of chili flakes or add in some cayenne pepper. You can add other spices such as paprika, cumin, or coriander to give it a more complex flavor. Remember to taste and adjust as you go to make sure it suits your preferences.
Conclusion
I hope you enjoyed reading about my experience with shakshuka with garbanzo beans. This dish is a great option for those who love a hearty breakfast or brunch. The combination of eggs, tomatoes, and garbanzo beans creates a flavorful and filling meal that will keep you satisfied for hours.
One thing I love about shakshuka is how versatile it is. You can add different vegetables or spices to make it your own. I recommend trying it with some bell peppers or jalapenos for a little extra kick.
Overall, I highly recommend giving shakshuka with garbanzo beans a try. It’s a delicious and healthy meal that’s easy to make and perfect for any time of day. So grab some eggs and get cooking!
Did you know? Fresh Jerusalem salad pairs shakshuka perfectly.
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