Embark on a culinary journey with our enticing Spicy Chickpea & Zucchini Shakshuka recipe, designed to delight your taste buds and nourish your body. This fusion dish harmoniously blends the robust flavors of chickpeas and zucchini with the fiery essence of rose harissa, all simmered in a fragrant tomato broth. Enhanced with aromatic spices and nutrient-rich spinach, each bite offers a medley of Mediterranean-inspired goodness. Topped with perfectly cooked eggs, this dish is as visually stunning as it is flavorful. With straightforward instructions, you can effortlessly create a wholesome meal that’s sure to impress.
Recipe
Serves 4
2 tsp. olive oil
1 large onion, halved & thinly sliced
3 garlic cloves, sliced
1 tbsp. rose harissa
1 tsp. ground coriander
5 fl oz. vegetable broth
14 oz. can chickpeas
2x 14 oz. cans chopped tomatoes
1 zucchini, finely diced
7 oz. baby spinach
4 tbsp. cilantro, chopped
4 large eggs
How to Prepare
Heat the olive oil in a large, deep skillet over medium heat. Add the thinly sliced onion and garlic and cook for 8 minutes, stirring occasionally, until they begin to turn golden.
Stir in the harissa paste and ground coriander, then pour in the vegetable broth and add the chickpeas along with the liquid from the can. Cover the skillet and let it simmer for 5 minutes, then use a fork to mash about one-third of the chickpeas to thicken the sauce.
Add the tomatoes and zucchini and cook gently for 10 minutes.
Then add in the baby spinach and chopped cilantro, and allow to wilt. Make 4 hollows in the mixture and carefully crack one egg into each hollow.
Cover the skillet and cook for 2-3 minutes or until the eggs are cooked to your preference. Remove the skillet from the heat and allow it to settle for a further 2 minutes before serving.
