From Smitten Kitchen
Chickpea and Kale Shakshuka
- Time
- 45 min
- Makes
- Servings: 4 to 6
- Ingredients
- 17
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Ingredients
- Olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, finely minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 a jalapeño pepper, de-seeded and finely chopped
- Kosher salt and black pepper
- 2 15-ounce cans cooked chickpeas, drained and rinsed (about 3 1/2 cups)
- 15-ounce can crushed tomatoes (1 3/4 cups)
- 1/2 cup (125ml) vegetable broth or stock
- 4 ounces kale, stems removed (I use a package from the salad greens section)
- 1 cup (150 grams) feta, crumbled
- 4 to 6 large eggs (shown with 6)
- 1 tablespoon za’atar
- Handful of mint leaves, chopped
- Toasted pita wedges, to serve (optional)
- Dollops of plain Greek yogurt, to serve (optional)
The method
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