Spicy Chickpea and Spinach Shakshuka

Ingredients

1 Tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 jalapeño, finely chopped (optional, for extra heat)

1 can (14.5 oz) diced tomatoes

1 can (15 oz) chickpeas, drained and rinsed

2 C fresh spinach, roughly chopped

1 tsp ground cumin

1 tsp ground paprika

½ tsp ground coriander

½ tsp chili powder

Salt and pepper to taste

4 large eggs

Fresh coriander or parsley, chopped (for garnish)

Crumbled feta cheese (optional, for garnish)

Method

Heat the Oil:

1. In a large frypan, heat the olive oil over medium heat.

Cook the Vegetables:

1. Add the chopped onion and garlic to the frypan and sauté for about 2-3 minutes until the onion becomes translucent.

2. Add the chopped red and green bell peppers and the jalapeño (if using) to the frypan. Cook for another 5 minutes until the peppers start to soften.

Add the Spices:

1. Stir in the ground cumin, ground paprika, ground coriander, and chilli powder. Cook for 1-2 minutes until the spices are fragrant.

Add Tomatoes and Chickpeas:

1. Pour in the diced tomatoes (with their juice) and the drained chickpeas. Stir well to combine.

2. Season with salt and pepper to taste.

3. Let the mixture simmer for about 10 minutes, allowing the flavours to meld together.

Add Spinach:

1. Stir in the chopped spinach and cook until it wilts, about 2-3 minutes.

Create Wells for Eggs:

1. Using a spoon, make four small wells in the tomato-chickpea mixture.

2. Crack one egg into each well.

Cook the Eggs:

1. Reduce the heat to low, cover the frypan, and let the eggs cook until the whites are set but the yolks are still runny, about 5-8 minutes. If you prefer firmer yolks, cook for an additional 2-3 minutes.

Garnish and Serve:

1. Remove the frypan from the heat.

2. Garnish with fresh chopped coriander and crumbled feta cheese, if desired.

3. Serve the shakshuka hot with crusty gluten-free bread or over a bed of quinoa for a complete meal.