Starters/Snacks Lunch/Dinner Chickpea and Bean Shakshuka
Serves : 4
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Ingredients
- 1 tsp olive oil
- 2 red peppers, deseeded and finely chopped
- 3 garlic cloves, finely grated
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 x 400g tins chopped tomatoes
- 1 x 400g tin chickpeas, drained and rinsed
- 1 x 400g tin cannellini beans, drained and rinsed
- 2 tbsp roughly chopped coriander
- 4 eggs
- 4 thick slices wholemeal bread
- Freshly ground black pepper, to taste
Nutrition
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Method
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Heat a large sauté pan until medium hot. Add the oil, peppers, garlic and spices and cook for 2-3 minutes over a gentle heat until the peppers have just softened.
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Add the tinned tomatoes, chick peas and cannellini beans and bring to the boil. Turn the heat down and simmer for 5 minutes until just thickened and the peppers tender.
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Season with plenty of black pepper, then make 4 hollows in the tomato mixture. Crack an egg into each one, then cover with a lid and simmer for another 2-3 minutes until the eggs have cooked.
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Meanwhile, lightly toast the bread and divide between serving plates.
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Scatter the coriander over the shakshuka and serve with the toast alongside.
