This Shakshuka with Cauliflower and Chickpeas recipe is a vibrant and flavorful twist on a classic North African and Middle Eastern dish. It's a hearty, healthy, and incredibly satisfying meal that's perfect for a weeknight dinner or a weekend brunch. I first stumbled upon this recipe during a cooking class in Marrakech. I was blown away by its simplicity and taste!
Forget bland and boring weeknight dinners! This shakshuka is loaded with flavor, thanks to the smoky paprika, warm cumin, and a touch of heat from the red pepper flakes. The cauliflower adds a lovely sweetness and satisfying texture, while the chickpeas provide a boost of protein and fiber, making this a truly wholesome meal. I'm not a big fan of overly complicated recipes; this one is my go-to when I need a delicious yet easy meal.
Required Equipments
- Large skillet or frying pan
- Whisk
- Small bowl
- Measuring cups and spoons
- Wooden spoon or spatula
Shakshuka-with-Cauliflower-and-Chickpeas
A flavorful and hearty vegetarian shakshuka recipe featuring tender cauliflower, protein-packed chickpeas, and perfectly cooked eggs in a rich spiced sauce.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's prep the cauliflower. Wash it thoroughly, and then chop it into bite-sized florets. Don't make them too tiny; you want them to retain some texture. About 1 inch pieces are perfect. If your cauliflower looks particularly dirty, you might want to soak it in some water for a few minutes to loosen any dirt, then rinse it well.
- Next, drain and rinse your can of chickpeas. I usually give them a good rinse under cold water; it makes them taste so much brighter, trust me! If you have some dried chickpeas ready to use, feel free to cook those up until they're tender but not falling apart.
- Now, heat up a large skillet or frying pan over medium heat. Add about a tablespoon of olive oil – or a bit more if you prefer. Once the oil is shimmering, add the cauliflower florets and chickpeas. Cook until the cauliflower is starting to soften and get slightly browned around the edges, stirring occasionally to ensure the veggies get cooked evenly. Oh, and don't forget to season with some salt and pepper!
- Meanwhile, let's prepare the aromatic base for our shakshuka. In a small bowl, whisk together your diced onion, crushed garlic, paprika, cumin, and a pinch of red pepper flakes (optional, if you like a little kick!). I always add a tiny bit more cumin than the recipe calls for, it's my secret weapon.
- Once the cauliflower and chickpeas have started to soften, pour in the spiced onion mixture. Stir everything well to combine, and let it cook for another 2-3 minutes or so, until the onions become translucent. Don't rush this part; letting the flavors meld together is key to a truly delicious shakshuka.
- Time for the star of the show – the eggs! Gently crack the eggs directly into the skillet, spacing them evenly. Try not to break the yolks, unless you want a more runny shakshuka, which is also great! I personally like that golden yolky goodness!
- Reduce the heat to low and cover the skillet. Let the eggs cook gently until the whites are set but the yolks are still slightly runny. This takes about 5-7 minutes, but watch carefully—ovens vary.
- Before serving, sprinkle some fresh herbs (like cilantro or parsley) and a crumbly feta cheese (optional) on top, for an extra dash of deliciousness! I love a little crunch in my food, so this is a must for me.
- Finally, serve your shakshuka immediately. It tastes amazing with crusty bread for sopping up all that delicious sauce!
📝 Notes
- Adjust the amount of red pepper flakes to your spice preference.
- Feel free to experiment with other herbs and spices.
- Serve immediately with crusty bread for dipping!
🍎 Nutrition
Calories: 350 kcal
Protein: 15 g
Fat: 15 g
Carbohydrates: 30 g
Fiber: 10 g
Calcium: 50 mg
