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Chickpea, Sweet Pepper and Spinach Shakshuka

Chickpea, Sweet Pepper and Spinach Shakshuka

with Bocconcini and Garlic Crostini

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Shakshuka is a Middle-Eastern dish which commonly features eggs in a simmered, savoury tomato sauce. We've given ours a HelloFresh twist by swapping out eggs for creamy bocconcini. Cheese for the win!

Tags:Veggie
Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Chickpeas

50 g

Shallot

1 tbsp

Chili Garlic Sauce

160 g

Sweet Bell Pepper

7 g

Parsley

1 tbsp

Shakshuka Spice Blend

370 mL

Crushed Tomatoes

56 g

Baby Spinach

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

2 unit

Artisan Roll

(ContainsWheat/Blé)

6 g

Garlic

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate105 g
Sugar12 g
Dietary Fiber16 g
Protein22 g
Cholesterol40 mg
Sodium1190 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Large Oven-Proof Pan
Measuring Spoons
Measuring Cups
Baking Sheet
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high. Wash and dry all produce.Heat Guide In Step 3 (dbl for 4 ppl): 1 tsp mild, 1/2 tbsp medium and 1 tbsp spicy! Core, then cut the peppers into 1/2-inch pieces. Peel, then chop the shallot. Peel, then mince or grate half the garlic. (NOTE: Keep remaining cloves whole for Step 5.) Roughly chop the parsley and spinach. Cut the bocconcini in half, then season with salt and pepper. Drain and rinse chickpeas.

2

Heat a large oven-proof pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots and peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Season with salt and pepper. Add shakshuka spice blend and minced garlic. Cook, stirring often, until fragrant, 1 min.

3

Add chickpeas, crushed tomatoes, 1/2 tbsp chili garlic sauce and 1/4 cup water (dbl for 4 ppl) to the pan with peppers. (NOTE: Reference Heat Guide.) Stir together and bring up to a boil. Simmer, stirring occasionally, until sauce is slightly thickened, 7-8 min. Stir in half the parsley and spinach. Stir until spinach wilts, 1 min. Season with salt and pepper.

4

Top shakshuka with bocconcini. Broil in the middle of the oven, until bocconcini melts, 3-4 min. (TIP: Keep an eye on the shakshuka so that it doesn't burn!) (NOTE: If you don't have an oven-proof pan, cover and cook on the stove over medium heat, until bocconcini melts, 4-5 min.)

5

While shakshuka broils, cut the rolls into 1/4-inch slices, then arrange on a baking sheet. Brush over 1 tbsp oil (dbl for 4 ppl). When shakshuka is done, toast slices in the middle of the oven, until lightly golden-brown, 2-3 min. (TIP: Keep an eye on your slices so they don't burn!) When slices are toasted, carefully rub remaining whole garlic cloves over each slice.

6

Sprinkle over remaining parsley. Serve with toasted roll slices on the side to dip into the shakshuka.