Smoky Chickpea & Spinach Shakshuka (No-Egg)
A smoky tomato-pepper shakshuka-style stew with chickpeas, spinach and a tangy lemon finish.
- 240 g chickpeas (cooked)
- 400 g canned chopped tomatoes
- 150 g red pepper
- 120 g onion
- 1½ cloves garlic
- 150 g spinach
- 1 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp harissa paste
- ½ pc lemon
- 2 g salt
- 1 g black pepper
- 2 pc flatbreads
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat olive oil in a large non-stick frying pan over medium heat.
- Step 2
Add chopped onion and red pepper; cook 8-10 minutes until softened and lightly charred at the edges.
- Step 3
Stir in garlic, cumin and smoked paprika; cook 30 seconds until fragrant.
- Step 4
Add harissa paste and canned tomatoes; simmer 10 minutes until thickened.
- Step 5
Tip in chickpeas and cook 5 minutes, then stir in spinach until just wilted.
- Step 6
Season with salt and black pepper; squeeze in lemon juice to brighten.
- Step 7
Serve hot with warm flatbreads.
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