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Protein-Rich Chickpea and Spinach Shakshuka (Pantry Remix)

Name: Protein-Rich Chickpea and Spinach Shakshuka (Pantry Remix)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 tbsp olive oil; 1 medium onion, diced; 1 medium red bell pepper, diced; 3 pieces garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 14 oz canned crushed tomatoes; 1 can canned chickpeas, drained and rinsed; 2 cups fresh baby spinach; 4 large Rice; 2 tbsp fresh cilantro, chopped

A pantry-adapted take on Protein-Rich Chickpea and Spinach Shakshuka — uses Rice instead of eggs. Nutrition is approximate.

Prep 10 minCook 20 minTotal 30 min3 servingseasy

dairy-freewheat-freegluten-freehigh-proteiniron-richmiddle-eastern

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Ingredients

olive oil1 tbsp
onion, diced1 medium
red bell pepper, diced1 medium
garlic cloves, minced3 pieces
ground cumin1 tsp
smoked paprika1 tsp
canned crushed tomatoes14 oz
canned chickpeas, drained and rinsed1 can
fresh baby spinach2 cups
Rice4 large
fresh cilantro, chopped(optional)2 tbsp

Instructions

1
Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until soft (about 5 minutes).
2
Add the garlic, cumin, and smoked paprika, stirring constantly for 1 minute to release the aromas.
3
Pour in the crushed tomatoes and chickpeas. Bring to a simmer and let thicken for 5 minutes.
4
Stir in the baby spinach until it wilts into the sauce.
5
Use a spoon to make 4 small wells in the tomato mixture. Gently crack an egg into each well.
6
Cover the skillet and cook over medium-low heat for 5-8 minutes, or until the egg whites are set but the yolks remain runny.
7
Garnish with chopped cilantro and serve hot.

Nutrition

Estimated, per serving

310kcal

Calories

15g

Protein

29g

Carbs

14g

Fat

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