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  • Writer's pictureSuzanne Sng

Eggless shakshuka with chickpeas and sausage



We have a tried-and-tested shakshuka recipe which we make on the regular, but decided to try a new one with chickpeas and kale. This one is lighter in flavour, less spicy and more hearty due to the addition of chickpeas. We first ate it with eggs, but much preferred it the second day with added sausages and no eggs, as pictured above.


Serves 4 to 5


Ingredients

  • Olive oil

  • 1 medium yellow onion, finely chopped

  • 2 garlic cloves, finely minced

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 jalapeño pepper, deseeded and finely chopped

  • Salt and black pepper

  • 800 grams canned chickpeas, drained and rinsed

  • 425g canned tomatoes

  • 1/2 cup (125ml) chicken stock

  • 1 cup (150 grams) feta, crumbled

  • 2-4 sausages, depending on how large they are

  • 1 tablespoon za’atar

  • Handful of mint leaves, chopped

  • Handful of curly kale per person (if using the tougher dark green kale, you may need to add it to cook in a covered pot for the final 2 to 3 minutes)

  • Toasted pita wedges, to serve (optional)

  • Dollops of plain Greek yogurt, to serve (optional)


In a large, deep pot, fry up the sausages, then remove to slice when cooled slightly.


In the same pot, heat some olive oil (use your discretion, depending on how much oil was released from the sausages) over medium heat and, once hot, add the onion, garlic, spices and jalapeño and cook for 4 to 5 minutes, until translucent.


Add the tomatoes, stock and chickpeas plus 1 teaspoon salt and several grinds of black pepper and stir to combine, bringing the mixture to a simmer, lowering the heat if necessary to keep it from bubbling too hard.


Add sausages back to the pot, cover with a lid and cook for 5 to 7 minutes, until the sauce has thickened slightly.*


Adjust seasoning if needed.


To serve, drizzle with olive oil, sprinkle with za’atar and mint, and serve with pita wedges and plain yogurt, if you wish.


*If you want to make it with eggs, you can omit the sausages (or not!) and add them to the pot after the sauce has thickened. Make wells for eggs and break an egg into each. Sprinkle eggs with additional salt and pepper, and the whole dish with feta. Cover and simmer for 6 to 10 minutes, until the whites are set but the yolks are runny.


Recipe adapted from Smitten Kitchen.

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