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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Chickpeas
56 g
Yellow Onion, chopped
1 tbsp
Chili-Garlic Sauce
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
1 tbsp
Shakshuka Spice Blend
398 mL
Crushed Tomatoes
56 g
Baby Spinach
100 g
Bocconcini Cheese
(Contains Milk)
2 unit(s)
Artisan Bun
2 unit(s)
Garlic, cloves
Not included in your delivery
¼ tsp
Salt and Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Core, then cut the peppers into 1/2-inch pieces. 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.
Heat a large oven-proof pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions 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.
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.
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.)
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.
Sprinkle over remaining parsley. Serve with toasted roll slices on the side to dip into the shakshuka.
