8 Minute Meals: spicy chickpea and roasted red pepper shakshouka


Professional Chef Julie Hartigan is helping you spice up spring with an easy Mediterranean stew.


1 tsp extra virgin olive oil 1 chopped onion

1 tsp table salt divided 1 clove minced garlic

1 tsp cumin

1 tsp spicy smoked paprika

1 15 oz can of roasted diced tomatoes in their own juice undrained

1 15 oz cans chickpeas drained and rinsed

12 oz roasted peppers drained and chopped

1 5 oz containers pre-washed baby spinach

4 large eggs

¼ cup chopped parsley

1/4 cup crumbled feta cheese


1. Heat oil in a large non-stick skillet over medium-low heat. Add onion and ½ tsp salt and sauté, stirring frequently, for 5 minutes or until softened. Stir in garlic, cumin, cayenne, and pimentón and cook for 1 minute. Add tomatoes, roasted peppers, and chickpeas to pan, stir to combine, and mash chickpeas slightly with a potato masher.

2. Use tongs to toss in baby spinach, sprinkle mixture with water, and cook, covered for 5-10 minutes or until spinach is wilted (tossing mixture once half-way through). Stir in remaining ½ tsp salt. Carefully crack each egg into a small cup and slide over stew. Cover and cook until whites are set, about 5 minutes. Garnish with parsley and serve warm.

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