Chickpea, Sweet Pepper and Spinach Shakshuka
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Chickpea, Sweet Pepper and Spinach Shakshuka

Chickpea, Sweet Pepper and Spinach Shakshuka

with Bocconcini and Garlic Crostini

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
Gluten

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

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

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

(Contains Milk)

2 unit

Sub Roll

(Contains Gluten)

6 g

Garlic

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3222 kJ
Calories770 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate105 g
Sugar12 g
Dietary Fiber16 g
Protein22 g
Cholesterol40 mg
Sodium1190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Large Oven-Proof Pan
Measuring Spoons
Measuring Cups
Baking Sheet
Silicone Brush

Instructions

PREP
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.

COOK VEGGIES
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.

SIMMER SHAKSHUKA
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.

BROIL SHAKSHUKA
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.)

TOAST BREAD
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.

FINISH AND SERVE
6

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