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Chickpea Shakshuka

Served for breakfast in North Africa, the Mediterranean, and the Middle East, this dish is sure to add a twist to your weekend brunch. 
Servings 4
Author Darel Scott

Ingredients

WHAT YOU'LL NEED

    For the chickpeas

    • 1 Can chickpeas, drained and rinsed
    • ½ Tsp. garlic powder
    • ½ Tsp. smoked paprika
    • ½ Tsp. cayenne pepper
    • 4 Tbsp. cooking oil
    • salt and pepper, to taste

    For the sauce

    • 4 Tbsp. cooking oil
    • 2 Red bell peppers seeded and diced
    • ½ Yellow onion, diced
    • 3 Large garlic cloves, smashed into large chunks
    • 3 Tsp. smoked paprika
    • 1 Tsp. chili powder or cayenne pepper
    • 1 Tsp. cumin
    • 2 Tsp. harissa
    • 1 Can whole peeled tomatoes
    • 4 Eggs (optional)
    • Cilantro or parsley, garnish
    • Salt and pepper, to taste

    Instructions

    HOW TO MAKE IT

      Prepare the roasted chickpeas

      • Preheat oven to 425ºF
      • Mix all ingredients in a bowl, adding oil until each pea is heavily coated.
      • Spread mixture onto generously oiled baking pan or seasoned cast iron skillet (my preference). Spread the chickpeas thin so none are stacked.
      • Place in preheated oven.
      • Stir at 10 minutes and let them roast for another 5 to 7 minutes or until golden.

      Prepare the sauce

      • Heat oil in skillet over medium heat.
      • When oil is hot, sauté peppers and onions until soft.
      • Add garlic and seasoning and stir until garlic is fragrant.
      • Add harissa and the tomatoes and their juice, and mash the tomatoes in the skillet.
      • Simmer half-covered for 15 to 20 minutes or until ingredients have softened into a chunky stew. Stir occasionally.
      • Optional step: Make four small wells in the simmering sauce and crack eggs into them. Season with salt and cover the skillet, poaching the eggs for 8 to 10 minutes.
      • Season with salt, and garnish with cilantro or parsley, and sop up with bread.