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Shakshuka with curry chickpeas

shakshuka with curry chickpeas
Spice up your classic shakshuka with curry chickpeas for a flavour-packed twist on the traditional dish
Goes well with
Fresh bread 
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Serving 2 people
Nutrition 1 serving
Calories 495kcal
Fat33g
Carbs 29g
Protein 24g
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients (i)
 

Instructions

  • Prepare all ingredients according to the list above and read through the recipe before starting
  • Heat a sauté pan on medium heat
  • Add (i) and fry and stir until getting coloured, about 2 minutes
    30 g cashew nuts
  • Add (i)
    2 tablespoons olive oil
  • Add (i) and cook and stir for 5 minute (timer)
    2 teaspoons curry powder, 6 spring onions
  • Add ½ (i)
    265 g canned chickpeas
  • Add (i) and bring to a simmer
    150 ml water
  • Mash up gently with a fork or similar
  • Add (i) and let it simmer until the spinach has collapsed, tossing constantly, about 3 minutes
    100 g spinach
  • Add the rest of (i)
    265 g canned chickpeas
  • Season with (i)
    salt, black pepper
  • Make gaps and crack in the (i) 
    4 eggs
  • Let it simmer on medium heat for 3 minutes or until cooked to your liking
  • Add little droplets of (i)
    2 tablespoons cottage cheese
  • Sprinkle with (i)
    olive oil
  • Serve

Notes

You can buy the cashew nuts already roasted, if you like but they might be less tender
You can add a bit of coconut milk to sweeten it up a bit, to your liking

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