Chickpea and Spinach Shakshuka

Name: Chickpea and Spinach Shakshuka
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 3 Tbsp. (45 mL) olive oil; 1 yellow bell pepper, diced; 1 onion, chopped; 1 clove garlic, minced; 1 tsp. (5 mL) Knorr ® Harissa Seasoning Blend; 1 tsp. (5 mL) packed brown sugar; 1/2 tsp. (2 mL) salt; 1 1/2 lbs. (675 g) tomatoes, chopped; 1 1/4 cups (300 mL) canned chickpeas, rinsed and drained; 4 ounces (113 g) baby spinach leaves; 4 eggs

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20 MINS

Cooking Time
15 MINS

Prep Time
4 People

Serves

3 Tbsp. (45 mL) olive oil
1 yellow bell pepper, diced
1 onion, chopped
1 clove garlic, minced
1 tsp. (5 mL) Knorr ® Harissa Seasoning Blend
1 tsp. (5 mL) packed brown sugar
1/2 tsp. (2 mL) salt
1 1/2 lbs. (675 g) tomatoes, chopped
1 1/4 cups (300 mL) canned chickpeas, rinsed and drained
4 ounces (113 g) baby spinach leaves
4 eggs

Heat oil in large nonstick skillet over medium-high heat and cook bell pepper, onion, garlic, Knorr® Harissa Seasoning Blend, brown sugar and salt until peppers are crisp-tender, about 3 minutes.
Add tomatoes and chickpeas and bring to a boil. Reduce heat and cook, covered, over low heat 20 minutes.
Stir in spinach. Make 4 wells in tomato mixture. Crack eggs into wells. Cook covered until eggs are desired doneness, about 5 minutes.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	300.0
Calcium (g)	100.0 mg
Carbohydrates (g)	27.0 g
Fat (g)	17.0 g
Fiber (g)	7.0 g
Iron (g)	3.0 mg
Potassium (g)	700.0 mg
Protein (g)	13.0 g
Saturated Fat (g)	3.0 g
Sodium (g)	500.0 mg
Sugar (g)	9.0 g
Trans Fat (g)	0.0 g