11 April, 2020
Quarantine Brunch: Chickpea Shakshuka
Quarantine Brunch – Chickpea Shakshuka – Easy Recipe – Delicious | Ploy’s Kitchen www.ployskitchen.com
I made this Chickpea Shakshuka recipe thinking about using pantry ingredients or ingredients that you can buy and store them at home in a longer span. This recipe is great to make at home. It’s delicious. You can use fresh, frozen, canned, dried, or freeze dried ingredients to substitute any of the items you found here.
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It’s very easy learning how to make Chickpea Shakshuka. This recipe is vegetarian and full of nutrients. If you want to make it vegan, simply skip the eggs. If you want to add chicken, pork, beef, or seafood, simply substitute chickpea with those or just add them additionally. It’s all yummy. I hope you’ve enjoyed the video. Don’t forget to click like, share, and subscribe. This recipe is serving 1-2 people
1 can diced fire-roasted tomatoes
1 can chickpeas
1 small shallot, diced (can substitute with dried or fresh onion or red onion)
1/2 cup chopped Lacinato kale (can substitute with fresh or frozen regular kale, collard green, or spinach)
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon crushed pepper flakes
1/4 teaspoon dried minced garlic (can substitute with fresh minced garlic)
1/4 teaspoon roasted garlic powder or regular garlic powder
1/4 teaspoon ground black pepper Kosher salt to taste
1 tablespoon extra virgin olive oil
1-3 sage, chopped to garnish Maldon sea salt flakes to finish
Preheat the oven to 400 degrees Fahrenheit.
Heat up a cast iron skillet over medium high heat. When the skillet is hot, add oil and diced shallot. Stir until fragrant.
Add chickpeas and all of the spices. Season with salt. Stir to combine. Then, add diced tomatoes. Season with salt again. Let it cook for a minute.
When everything is incorporated, add kale. Stir again. Then, turn off the heat.
Crack the eggs and add them on top. If you want to make it vegan, skip the eggs.
Place the skillet on a baking sheet. Transfer to the oven and let it cook for 10-12 minutes or until the eggs are cooked through but the yolks are still running. If you don’t add eggs, let it cook for 5-8 minutes or until bubbling.
Once it’s done, remove the pan from the oven. Sprinkle some chopped sage on top. Add some freshly cracked black pepper on top.
Serve on a plate. Finish with a pinch of Maldon sea salt flakes.