20 Minutes Quick Chickpea and Spinach Shakshuka

This chickpea and spinach shakshuka is a one-pan dinner for tired nights. Simmer tinned tomatoes with cumin and paprika, stir in chickpeas and spinach, then poach eggs right in the sauce. Serve with toast or rice, and save the base for meal prep.

Course Main Course

Cuisine Middle Eastern

Diet Vegetarian

Keyword chickpea shakshuka, one pan, quick comfort, spinach eggs, tomato sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 456

Author Kitchen Team @ Spooning and Forking

Ingredients

1 tbsp olive oil
1 onion large, finely chopped (about 200 g)
3 cloves garlic finely chopped
1 red pepper diced (about 180 g)
2 tsp ground cumin
2 tsp smoked paprika
½ tsp chilli flakes optional
2 tbsp tomato purée
800 g chopped tomatoes 2 x 400 g tins
400 chickpeas 1 x 400 g tin, drained and rinsed (about 240 g drained)
150 ml water
200 g baby spinach
4 large eggs
½ tsp fine salt plus more to taste
Black pepper
20 g fresh coriander or parsley roughly chopped
150 g Greek yoghurt 0 to 5 percent, to serve (optional)
1 lemon cut into wedges
4 pitta or toast Wholemeal, to serve

US Customary - Metric

Instructions

Soften the veg

Heat the olive oil in a wide pan over a medium heat. Add the onion with a pinch of salt and cook for 6 minutes until soft and lightly golden.
Stir in the pepper and cook for 3 minutes, letting it take on a bit of colour.

Build the spice base

Add the garlic, cumin, smoked paprika and chilli flakes, if using. Cook for 30 seconds, stirring so the spices toast but do not burn.
Stir in the tomato purée and cook for 1 minute until it darkens slightly and smells rich.

Simmer the sauce and add chickpeas

Tip in the chopped tomatoes, chickpeas and water. Season with salt and black pepper. Bring to a gentle simmer, then cook for 8 minutes, stirring now and then, until the sauce thickens.
Taste and adjust. If it needs brightness, add a squeeze of lemon. If it needs depth, add another teaspoon of tomato purée.

Add spinach and make egg wells

Add the spinach in handfuls, stirring until just wilted. Use the back of your spoon to make 4 little wells in the sauce.
Crack an egg into each well. Keep the heat low so the sauce bubbles gently, not aggressively.

Poach the eggs

Pop the lid on and cook for 5 to 7 minutes until the whites are set and the yolks are still soft. If you like firmer yolks, give it 1 to 2 minutes more.
Finish with chopped coriander or parsley and serve with yoghurt and lemon wedges, if you fancy.

Notes

Chopped tomatoes vary wildly. If yours are sharp, add a small pinch of sugar or grate in half a carrot, it smooths the sauce without making it sweet. Tomato purée gives depth fast, which is exactly what I want when it’s late.

Chickpeas are the sturdy base, but butter beans also work if you prefer a creamier bite. Spinach can be swapped for shredded kale, just add it earlier so it softens properly.

Nutrition