Skip to content
Looking for something?

Chickpea and Spinach Shakshuka

  • Cooking Time

    mins
  • Difficulty

  • Recipe Makes

  • Prep time

    mins
  • Recipe Makes

Nutritional information

 

Amount per serving

Calories300
Total Fat17g
Saturated Fat3g
Trans Fat0g
Cholesterol185mg
Sodium500mg
Total Carbs27g
Dietary Fiber7g
Sugars9g
Protein13g
Calcium100mg
Iron3mg
Potassium700mg
  • 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
  • 1 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.<BR>
  • 2 Add tomatoes and chickpeas and bring to a boil. Reduce heat and cook, covered, over low heat 20 minutes.<BR>
  • 3 Stir in spinach. Make 4 wells in tomato mixture. Crack eggs into wells. Cook covered until eggs are desired doneness, about 5 minutes.<BR>