HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpicy Chickpea Shakshuka
Spicy Chickpea Shakshuka

Spicy Chickpea Shakshuka

with Sweet Bell Pepper and Bocconcini

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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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

370 mL


56 g

Onion, chopped

1 tbsp

Chili-Garlic Sauce

160 g

Sweet Bell Pepper

7 g


1 tbsp

Shakshuka Spice Blend

370 mL

Crushed Tomatoes

100 g

Bocconcini Cheese


2 unit

Sub Roll


6 g


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories770 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate106 g
Sugar12 g
Dietary Fiber6 g
Protein20 g
Cholesterol40 mg
Sodium930 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.
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce. Heat Guide In Step 3 (dbl each measurement 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!

Core, then cut peppers into 1/2-inch pieces. Peel, then mince or grate half the garlic. (NOTE: Keep remaining cloves whole for Step 5.) Roughly chop parsley. Cut 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 tsp chili garlic sauce and 1/2 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. 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 spicy shakshuka.