Classic Chickpea & Pumpkin Shakshuka
Chickpea & Pumpkin Shakshuka is a vibrant and hearty dish that combines flavors of North African and Middle Eastern cuisine, featuring poached eggs in a spiced tomato sauce with chickpeas and pumpkin.
This dish serves as a perfect breakfast or brunch option and can be prepared in about 30 minutes. It is simple to make, with a moderate difficulty level, making it achievable even for beginner cooks.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 400g canned diced tomatoes
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup pumpkin, cubed
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread (for serving)
Cooking Steps:
- Heat the olive oil in a large skillet over medium heat. Add chopped onions and sauté until soft, about 5 minutes.
- Stir in the minced garlic, cumin, coriander, and smoked paprika, cooking for another minute until fragrant.
- Add the diced tomatoes, cooked chickpeas, and pumpkin cubes. Season with salt and pepper. Simmer for about 10-15 minutes until the pumpkin is tender and the sauce thickens.
- Make small wells in the sauce and crack the eggs into each well. Cover the skillet and cook until the eggs are set to your liking, usually about 5-7 minutes.
- Remove from heat, garnish with fresh parsley or cilantro, and serve warm with crusty bread for dipping. Enjoy your Chickpea & Pumpkin Shakshuka!
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Spicy Harissa Chickpea & Pumpkin Shakshuka
Spicy Harissa Chickpea & Pumpkin Shakshuka is a bold and flavorful twist on the classic shakshuka, infusing North African heat with the rich, comforting ingredients of chickpeas and pumpkin.
This dish is perfect for breakfast, brunch, or any meal of the day, and can be prepared in just about 30 minutes. It has a moderate difficulty level, making it accessible for cooks of all skill levels.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 tablespoons harissa paste
- 400g canned diced tomatoes
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup pumpkin, cubed
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread (for serving)
Cooking Steps:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic, cumin, coriander, smoked paprika, and harissa paste, cooking for another minute until fragrant.
- Add the diced tomatoes, cooked chickpeas, and pumpkin cubes. Season with salt and pepper. Simmer for about 10-15 minutes, allowing the pumpkin to soften and the sauce to thicken.
- Create small wells in the sauce and crack the eggs into each well. Cover the skillet and gently cook until the eggs are set to your liking, typically around 5-7 minutes.
- Remove from heat, sprinkle with fresh parsley or cilantro, and serve warm with crusty bread for dipping.
Enjoy your Spicy Harissa Chickpea & Pumpkin Shakshuka!
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Mediterranean Herb Infused Chickpea & Pumpkin Shakshuka
Mediterranean Herb Infused Chickpea & Pumpkin Shakshuka is a delightful variation of the traditional shakshuka that showcases a blend of aromatic Mediterranean herbs, making it a fresh and vibrant dish.
Perfect for any meal, this recipe can be prepared in about 30 minutes and is straightforward enough for cooks of all skill levels.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 400g canned diced tomatoes
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup pumpkin, cubed
- Salt and pepper to taste
- 4 large eggs
- Fresh basil or parsley, chopped (for garnish)
- Crusty bread (for serving)
Cooking Steps:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic, oregano, thyme, and cumin, cooking for another minute until fragrant.
- Add the diced tomatoes, cooked chickpeas, and pumpkin cubes. Season with salt and pepper. Simmer for about 10-15 minutes, allowing the pumpkin to soften and the sauce to thicken.
- Create small wells in the sauce and crack the eggs into each well. Cover the skillet and gently cook until the eggs are set to your liking, typically around 5-7 minutes.
- Remove from heat, sprinkle with fresh basil or parsley, and serve warm with crusty bread for dipping.
Enjoy your Mediterranean Herb Infused Chickpea & Pumpkin Shakshuka!
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Coconut Curry Chickpea & Pumpkin Shakshuka
Coconut Curry Chickpea & Pumpkin Shakshuka is a warm and comforting twist on the traditional shakshuka, combining the rich flavors of coconut milk and curry spices with chickpeas and pumpkin. This dish is perfect for those looking to add a bit of tropical flair to their meals and can be prepared in about 30 minutes, making it suitable for cooks of all skill levels.
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 400g canned diced tomatoes
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup pumpkin, cubed
- 1 cup coconut milk
- Salt and pepper to taste
- 4 large eggs
- Fresh cilantro, chopped (for garnish)
- Naan or rice (for serving)
Cooking Steps:
- In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic, curry powder, and ground ginger, cooking for another minute until fragrant.
- Add the diced tomatoes, cooked chickpeas, pumpkin cubes, and coconut milk. Season with salt and pepper. Simmer for about 10-15 minutes, allowing the pumpkin to soften and the sauce to thicken.
- Create small wells in the sauce and crack the eggs into each well. Cover the skillet and gently cook until the eggs are set to your liking, usually around 5-7 minutes.
- Remove from heat, sprinkle with fresh cilantro, and serve warm with naan or rice. Enjoy your Coconut Curry Chickpea & Pumpkin Shakshuka!
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Feta Topped Chickpea & Pumpkin Shakshuka
Feta Topped Chickpea & Pumpkin Shakshuka is a delightful and hearty dish that brings a flavorful twist to the classic shakshuka. With a preparation time of about 30 minutes, this dish is suitable for cooks of all skill levels and features chickpeas and pumpkin in a rich tomato sauce, topped with creamy feta cheese for an added burst of flavor.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 400g canned diced tomatoes
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup pumpkin, cubed
- Salt and pepper to taste
- 4 large eggs
- 100g feta cheese, crumbled
- Fresh parsley, chopped (for garnish)
- Bread or pita (for serving)
Cooking Steps:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, and paprika, cooking for another minute until fragrant.
- Add the diced tomatoes, cooked chickpeas, and pumpkin cubes. Season with salt and pepper. Simmer for about 10-15 minutes until the pumpkin softens and the sauce thickens.
- Create small wells in the sauce and crack the eggs into each well. Cover the skillet and cook until the eggs are set to your liking, usually around 5-7 minutes.
- Once cooked, remove from heat and sprinkle crumbled feta cheese on top. Garnish with fresh parsley and serve warm with bread or pita. Enjoy your Feta Topped Chickpea & Pumpkin Shakshuka!
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Smoky Paprika Chickpea & Pumpkin Shakshuka
Smoky Paprika Chickpea & Pumpkin Shakshuka is a delicious and comforting twist on the classic shakshuka, featuring the warm flavors of smoked paprika that elevate the dish to new heights.
With a preparation time of about 30 minutes, this dish is perfect for cooks of all skill levels and offers a hearty meal packed with nutrients and vibrant flavors.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 400g canned diced tomatoes
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup pumpkin, cubed
- Salt and pepper to taste
- 4 large eggs
- Fresh cilantro or parsley, chopped (for garnish)
- Bread or pita (for serving)
Cooking Steps:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and smoked paprika, cooking for another minute until the garlic is fragrant.
- Add the diced tomatoes, cooked chickpeas, and pumpkin cubes. Season with salt and pepper, and simmer for about 10-15 minutes until the pumpkin is tender and the sauce has thickened.
- Create small wells in the sauce and crack the eggs into each well. Cover the skillet and cook until the eggs are set to your preference, typically around 5-7 minutes.
- Remove from heat, garnish with fresh cilantro or parsley, and serve warm with bread or pita. Enjoy your Smoky Paprika Chickpea & Pumpkin Shakshuka!
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Veggie-Packed Chickpea & Pumpkin Shakshuka
Veggie-Packed Chickpea & Pumpkin Shakshuka is a vibrant and satisfying one-pan dish that combines hearty chickpeas and nutrient-rich pumpkin with an array of colorful vegetables.
Ideal for any meal of the day, this healthy variant of shakshuka brings together wholesome ingredients in just 30 minutes, making it suitable for cooks of all skill levels.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 teaspoon smoked paprika
- 400g canned diced tomatoes
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup pumpkin, cubed
- Salt and pepper to taste
- 4 large eggs
- Fresh spinach, a handful
- Fresh cilantro or parsley, chopped (for garnish)
- Bread or pita (for serving)
Cooking Steps:
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
- Add minced garlic, red bell pepper, and zucchini to the skillet, cooking for 3-4 minutes until softened.
- Stir in smoked paprika, canned tomatoes, chickpeas, and pumpkin. Season with salt and pepper, then simmer for 10-15 minutes until pumpkin is tender and flavors meld.
- Gently fold in the fresh spinach until wilted.
- Make small wells in the mixture and crack the eggs into each well. Cover and cook until eggs are set to your liking, usually 5-7 minutes.
- Remove from heat, garnish with cilantro or parsley, and serve warm with bread or pita. Enjoy your Veggie-Packed Chickpea & Pumpkin Shakshuka!
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Moroccan-Inspired Chickpea & Pumpkin Shakshuka
Moroccan-Inspired Chickpea & Pumpkin Shakshuka is a flavorful twist on the classic shakshuka, incorporating warm spices and ingredients commonly found in Moroccan cuisine.
With its vibrant colors and rich aromas, this dish can be prepared in just 30 minutes, making it easy for both novice and experienced cooks to enjoy a taste of Morocco at home.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 400g canned diced tomatoes
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup pumpkin, cubed
- Salt and pepper to taste
- 4 large eggs
- Fresh cilantro, chopped (for garnish)
- Chopped almonds (for garnish)
- Bread or pita (for serving)
Cooking Steps:
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until it’s translucent, about 5 minutes.
- Add minced garlic and red bell pepper to the skillet, cooking for 3-4 minutes until softened.
- Stir in ground cumin, coriander, and cinnamon, followed by the canned tomatoes, chickpeas, and pumpkin. Season with salt and pepper, then let simmer for 10-15 minutes until the pumpkin is tender.
- Create small wells in the mixture and crack an egg into each well. Cover and cook until the eggs are set to your liking, usually around 5-7 minutes.
- Remove from heat, garnish with fresh cilantro and chopped almonds, and serve warm with bread or pita.
Enjoy your Moroccan-Inspired Chickpea & Pumpkin Shakshuka!
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Minty Chickpea & Pumpkin Shakshuka
Minty Chickpea & Pumpkin Shakshuka is a revitalizing and vibrant variation of the classic shakshuka, infused with the aromatic flavor of fresh mint. This dish is not only packed with nutrients but also comes together in just 30 minutes, making it perfect for a quick weeknight dinner or a delightful brunch option.
With a moderate difficulty level, it is suitable for cooks of all experience levels.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400g canned diced tomatoes
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup pumpkin, cubed
- Salt and pepper to taste
- 4 large eggs
- Fresh mint leaves, chopped (for garnish)
- Crumbled feta cheese (for garnish)
- Bread or pita (for serving)
Cooking Steps:
- In a large skillet, heat olive oil over medium heat and sauté the chopped onion until it becomes translucent, about 5 minutes.
- Add the minced garlic and red bell pepper, cooking for another 3-4 minutes until softened.
- Stir in the ground cumin and coriander, followed by the canned tomatoes, chickpeas, and cubed pumpkin, seasoning with salt and pepper. Allow the mixture to simmer for 10-15 minutes until the pumpkin is tender.
- Make small wells in the mixture and crack an egg into each well. Cover the skillet and cook until the eggs reach your desired doneness, typically 5-7 minutes.
- Once cooked, remove from heat and garnish with fresh mint leaves and crumbled feta cheese. Serve warm with bread or pita. Enjoy your Minty Chickpea & Pumpkin Shakshuka!
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Cheesy Chickpea & Pumpkin Shakshuka
Cheesy Chickpea & Pumpkin Shakshuka is a comforting and cheesy twist on the traditional shakshuka, ideal for those who love creamy flavors with a hint of spice. This hearty dish comes together in just 30 minutes and is easy to make, making it perfect for a cozy dinner or breakfast.
With a simple preparation method, it is suitable for cooks of all skill levels.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400g canned diced tomatoes
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup pumpkin, cubed
- Salt and pepper to taste
- 4 large eggs
- 1 cup shredded cheese (such as mozzarella or feta)
- Fresh parsley, chopped (for garnish)
- Bread or pita (for serving)
Cooking Steps:
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
- Add minced garlic and chopped red bell pepper, cooking for an additional 3-4 minutes until softened.
- Stir in ground cumin and coriander, followed by canned tomatoes, chickpeas, and cubed pumpkin. Season with salt and pepper, and let it simmer for 10-15 minutes until the pumpkin is tender.
- Create small wells in the mixture and crack an egg into each. Sprinkle the shredded cheese over the top, cover the skillet, and cook until the eggs are set to your liking, about 5-7 minutes.
- Once done, remove from heat and garnish with fresh parsley. Serve warm with bread or pita. Enjoy your Cheesy Chickpea & Pumpkin Shakshuka!
Sweet Potato & Chickpea Pumpkin Shakshuka
Sweet Potato & Chickpea Pumpkin Shakshuka is a vibrant and nourishing twist on the classic Middle Eastern dish.
Featuring the earthy sweetness of sweet potatoes and pumpkin complemented by protein-rich chickpeas, this dish can be prepared in about 30 minutes and is suitable for cooks of any level.
Perfect for breakfast, brunch, or a quick weeknight dinner, it’s both satisfying and packed with flavor.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 400g canned diced tomatoes
- 1 cup cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup sweet potato, cubed
- 1 cup pumpkin, cubed
- Salt and pepper to taste
- 4 large eggs
- Fresh cilantro or parsley, chopped (for garnish)
- Bread or pita (for serving)
Cooking Steps:
1. Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until it becomes translucent, about 5 minutes.
2. Add minced garlic and chopped red bell pepper, cooking for an additional 3-4 minutes until softened.
3. Stir in ground cumin and paprika, followed by canned tomatoes, chickpeas, and the cubed sweet potato and pumpkin.
Season with salt and pepper, and allow to simmer for 10-15 minutes until the sweet potato and pumpkin are tender.
4. Create small wells in the mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
5. Once cooked, remove from heat and garnish with fresh cilantro or parsley.
Serve warm with bread or pita. Enjoy your Sweet Potato & Chickpea Pumpkin Shakshuka!
