Spinach, tomato, and chickpea shakshuka: A delicious twist!

Introduction to Spinach, Tomato, and Chickpea Shakshuka

As a busy mom, I know how challenging it can be to whip up a meal that’s both nutritious and delicious. That’s where my Spinach, Tomato, and Chickpea Shakshuka comes in! This vibrant dish is not only a feast for the eyes but also a quick solution for those hectic mornings or lazy brunches. Packed with wholesome ingredients, it’s a delightful twist on the traditional shakshuka. Whether you’re feeding a family or just treating yourself, this recipe is sure to impress and satisfy. Let’s dive into this culinary adventure together!

Why You’ll Love This Spinach, Tomato, and Chickpea Shakshuka

This Spinach, Tomato, and Chickpea Shakshuka is a game-changer for busy days. It’s quick to prepare, taking just 30 minutes from start to finish. The combination of flavors is simply irresistible, with the earthiness of chickpeas and the freshness of spinach dancing together in a rich tomato sauce. Plus, it’s a one-pan wonder, making cleanup a breeze. You’ll love how it nourishes both your body and soul!

Ingredients for Spinach, Tomato, and Chickpea Shakshuka

Gathering the right ingredients is the first step to creating a delicious Spinach, Tomato, and Chickpea Shakshuka. Here’s what you’ll need:

• Fresh Spinach: This leafy green adds a burst of color and nutrients. You can use baby spinach for a milder flavor.
• Chickpeas: Canned chickpeas are a time-saver. They provide protein and a hearty texture. If you prefer, you can cook dried chickpeas ahead of time.
• Diced Tomatoes: Canned diced tomatoes bring a rich, tangy base to the dish. Opt for fire-roasted tomatoes for an extra depth of flavor.
• Onion: A medium onion, chopped, adds sweetness and depth. Yellow or red onions work well, depending on your preference.
• Garlic: Minced garlic infuses the dish with aromatic goodness. Fresh garlic is best, but garlic powder can be a quick substitute.
• Olive Oil: This healthy fat is perfect for sautéing. You can also use avocado oil for a different flavor profile.
• Ground Cumin: This spice adds warmth and earthiness. If you’re out, coriander can be a nice alternative.
• Paprika: Sweet or smoked paprika enhances the dish’s color and flavor. Feel free to adjust the amount based on your taste.
• Salt and Pepper: Essential for seasoning, these staples help bring all the flavors together. Don’t be shy—season to your liking!
• Eggs: Large eggs are the star of shakshuka. They create a creamy texture when cooked just right. For a vegan option, simply omit the eggs.
• Fresh Parsley: This herb is perfect for garnishing. It adds a pop of freshness and color to your dish.

For exact measurements, check the bottom of the article where you can find everything available for printing. Happy cooking!

How to Make Spinach, Tomato, and Chickpea Shakshuka

Now that we have our ingredients ready, let’s dive into the cooking process! Making this Spinach, Tomato, and Chickpea Shakshuka is straightforward and fun. Follow these simple steps, and you’ll have a delicious meal in no time!

Step 1: Heat the Olive Oil

Start by heating two tablespoons of olive oil in a large skillet over medium heat. The oil should shimmer but not smoke. This is where the magic begins!

Step 2: Sauté the Onion

Add the chopped onion to the skillet. Sauté it for about 5 minutes until it becomes translucent and fragrant. This step builds a flavorful base for your shakshuka.

Step 3: Add Garlic and Spices

Next, stir in the minced garlic, ground cumin, and paprika. Cook for another minute, allowing the spices to bloom. The aroma will fill your kitchen, making it hard to resist!

Step 4: Incorporate Tomatoes and Chickpeas

Now, it’s time to add the canned diced tomatoes and drained chickpeas. Stir everything together and let it simmer for 5-7 minutes. This allows the flavors to meld beautifully.

Step 5: Fold in the Spinach

Once the mixture is bubbling, fold in the fresh spinach. Cook until it wilts, which should take just a couple of minutes. The vibrant green will brighten up your dish!

Step 6: Add the Eggs

Make small wells in the mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking. I love a runny yolk, but you do you!

Step 7: Season and Garnish

Finally, season with salt and pepper to taste. Garnish with fresh parsley for a pop of color. Your Spinach, Tomato, and Chickpea Shakshuka is now ready to serve!

Tips for Success

• Prep your ingredients ahead of time to save precious minutes.
• Use a non-stick skillet for easy cooking and cleanup.
• Adjust the spices to suit your family’s taste—don’t be afraid to experiment!
• For a creamier texture, cover the skillet while cooking the eggs.
• Serve immediately for the best flavor and presentation.

Equipment Needed

• Large Skillet: A non-stick skillet works best, but any large pan will do.
• Spatula: A sturdy spatula is essential for stirring and serving.
• Measuring Cups and Spoons: Handy for precise ingredient measurements.
• Knife and Cutting Board: For chopping your veggies with ease.

Variations of Spinach, Tomato, and Chickpea Shakshuka

• Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for a spicy twist that will wake up your taste buds!
• Cheesy Delight: Sprinkle crumbled feta or goat cheese on top before serving for a creamy, tangy flavor that complements the dish beautifully.
• Herb Infusion: Experiment with fresh herbs like basil or cilantro for a fresh, aromatic touch that elevates the dish.
• Veggie Boost: Toss in other vegetables like bell peppers, zucchini, or mushrooms for added nutrition and flavor.
• Protein Power: For extra protein, consider adding cooked sausage or diced chicken, making it a heartier meal.
• Vegan Version: Omit the eggs and add avocado slices on top for a creamy texture without the animal products.

Serving Suggestions for Spinach, Tomato, and Chickpea Shakshuka

• Serve with crusty bread or pita for dipping into the rich sauce.
• A side of mixed greens drizzled with lemon vinaigrette adds a refreshing contrast.
• Pair with a light, fruity white wine or a sparkling water with lemon.
• For a brunch vibe, add a fruit salad for a sweet touch.

FAQs about Spinach, Tomato, and Chickpea Shakshuka

Can I make this dish ahead of time?

Absolutely! You can prepare the shakshuka base in advance and store it in the fridge. Just add the eggs when you’re ready to serve. This makes it a perfect option for busy mornings!

Is Spinach, Tomato, and Chickpea Shakshuka suitable for meal prep?

Yes! This dish is great for meal prep. You can portion it out into containers and reheat it throughout the week. Just remember to add the eggs fresh for the best texture.

Can I use frozen spinach instead of fresh?

Definitely! Frozen spinach works well in this recipe. Just make sure to thaw and drain it before adding it to the mix. It’s a great time-saver!

What can I serve with Spinach, Tomato, and Chickpea Shakshuka?

Crusty bread or pita is perfect for dipping. You can also serve it with a side salad or some roasted vegetables for a complete meal.

How can I adjust the spice level?

If you prefer a milder flavor, reduce the amount of cumin and paprika. For a spicy kick, add red pepper flakes or diced jalapeños. Tailor it to your taste!

Final Thoughts

Cooking this Spinach, Tomato, and Chickpea Shakshuka is more than just preparing a meal; it’s about creating a moment of joy in your busy day. The vibrant colors and rich flavors come together to make a dish that warms the heart and nourishes the body. Whether you’re sharing it with family or enjoying it solo, each bite is a reminder of the simple pleasures in life. I hope this recipe brings a smile to your face and a sense of accomplishment in the kitchen. Happy cooking, and may your shakshuka adventures be delicious!

Spinach, tomato, and chickpea shakshuka: A delicious twist!

Print Recipe

A delicious twist on traditional shakshuka, featuring spinach, tomatoes, and chickpeas for a nutritious and flavorful meal.

• Author: Nada
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast/Brunch
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups fresh spinach
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 large eggs
• Fresh parsley for garnish

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic, cumin, and paprika, cooking for another minute.
4. Add diced tomatoes and chickpeas, simmering for 5-7 minutes.
5. Fold in fresh spinach and cook until wilted.
6. Make small wells in the mixture and crack an egg into each well.
7. Cover the skillet and cook until the eggs are set to your liking.
8. Season with salt and pepper, and garnish with fresh parsley before serving.

Notes

• Serve with crusty bread for dipping.
• Can be made vegan by omitting the eggs.
• Adjust spices according to your taste preference.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 186mg