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+ servings
Shakshuka mit Spinat und Kichererbsen in einer Pfanne von oben fotografiert

Shakshuka with chickpeas and spinach

Vorbereitungszeit 10 Minuten
Zubereitungszeit 20 Minuten
Arbeitszeit 30 Minuten
Portionen 4
Autor Marsha


  • 1 tsp. olive oil
  • 1 onion diced
  • 1 garlic clove minced
  • 1 red bell pepper ca 300g, diced
  • 1 can chickpeas ca. 220g drained
  • 200 g spinach frozen, defrostet
  • 2 cans tomatoes each 400g
  • ½ tsp. cumin
  • ½ tsp. paprika powder sweet
  • ½ tsp. paprika powder hot
  • chili salt and pepper to taste
  • 4 eggs use more if wanted, but calculate them extra


  • heat up a big pan and add the oil,
  • add the onion and garlic and sautee until glazed
  • then add the bell pepper, stir and cook for a couple of minutes.
  • now add the tomatoes and the spices and add salt, chili and pepper to taste and stir.
  • Fill in the chickpeas and the spinach, stir and let cook for a bit until the bell pepper is almost cooked.
  • form small dents with the cooking spoon and fill the eggs in those hollows.
  • Close the lid and let cook für 5-6 minutes until the eggs reached wished consistency.