Slow Cooker Chickpea, Spinach and Tomato Shakshuka

Name: Slow Cooker Chickpea, Spinach and Tomato Shakshuka
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 1 red pepper, deseeded and diced; 3 cloves garlic, finely chopped; 2 teaspoons ground cumin; 1 teaspoon sweet smoked paprika; 2 x 400g tins chopped tomatoes; 150ml vegetable stock; 2 x 400g tins chickpeas, drained and rinsed; 1 tablespoon tomato purée; 150g baby spinach; 6 large eggs; 15g fresh parsley, chopped; 1 lemon, cut into wedges; 1/2 teaspoon fine salt, plus more to taste; 1/4 teaspoon black pepper; 1 loaf crusty bread, to serve

This slow cooker shakshuka combines chickpeas, peppers and tinned tomatoes with cumin, then finishes with eggs cooked gently in the sauce. Serve it with crusty bread for an easy vegetarian family dinner.

Slow Cooker Chickpea, Spinach and Tomato Shakshuka recipe photograph

Instructions

Heat the olive oil in a frying pan over a medium heat. Add the onion and red pepper and cook for 6–8 minutes, until beginning to soften. Stir in the garlic, cumin and smoked paprika for 1 minute.
Tip the softened vegetables into a 3.5 litre slow cooker. Add the chopped tomatoes, vegetable stock, chickpeas, tomato purée, salt and black pepper, then stir well.
Cover and cook on high for 2 hours 30 minutes, until the peppers are tender and the tomato sauce has thickened slightly.
Stir the spinach into the hot sauce until wilted. Make six shallow wells in the mixture and crack an egg into each one.
Cover again and cook on high for 25–30 minutes, or until the egg whites are set and the yolks are cooked to your liking. If your slow cooker cooks unevenly, rotate the bowl carefully halfway through this final stage without lifting the lid for long.
Scatter over the parsley and serve with lemon wedges and crusty bread.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Frying pan
Wooden spoon
Ladle

Swaps and substitutions

baby spinach → 150g frozen leaf spinach, thawed and squeezed dry
Stir it in at the same stage, allowing a few extra minutes for it to heat through.
chickpeas → 2 x 400g tins of butter beans, drained and rinsed

DadTheFoodiewww.dadthefoodie.com

Slow cooker

Tags: Slow cooker, Vegetarian, Eggs, Chickpeas, Family dinner, One-pot, Healthy-ish

Slow Cooker Chickpea, Spinach and Tomato Shakshuka

Prep: 20 min
Cook: 3 hrs
Total: 3 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Frying pan
Wooden spoon
Ladle

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
1 red pepper, deseeded and diced
3 cloves garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon sweet smoked paprika
2 x 400g tins chopped tomatoes
150ml vegetable stock
2 x 400g tins chickpeas, drained and rinsed
1 tablespoon tomato purée
150g baby spinach
6 large eggs
15g fresh parsley, chopped
1 lemon, cut into wedges
1/2 teaspoon fine salt, plus more to taste
1/4 teaspoon black pepper
1 loaf crusty bread, to serve

Substitutions

baby spinach → 150g frozen leaf spinach, thawed and squeezed dry (Stir it in at the same stage, allowing a few extra minutes for it to heat through.)
chickpeas → 2 x 400g tins of butter beans, drained and rinsed (The texture will be softer and creamier.)
fresh parsley → 2 tablespoons chopped fresh coriander (Use parsley if serving to people who prefer a milder flavour.)

Instructions

Heat the olive oil in a frying pan over a medium heat. Add the onion and red pepper and cook for 6–8 minutes, until beginning to soften. Stir in the garlic, cumin and smoked paprika for 1 minute.
Tip the softened vegetables into a 3.5 litre slow cooker. Add the chopped tomatoes, vegetable stock, chickpeas, tomato purée, salt and black pepper, then stir well.
Cover and cook on high for 2 hours 30 minutes, until the peppers are tender and the tomato sauce has thickened slightly.
Stir the spinach into the hot sauce until wilted. Make six shallow wells in the mixture and crack an egg into each one.
Cover again and cook on high for 25–30 minutes, or until the egg whites are set and the yolks are cooked to your liking. If your slow cooker cooks unevenly, rotate the bowl carefully halfway through this final stage without lifting the lid for long.
Scatter over the parsley and serve with lemon wedges and crusty bread.

Storage and leftovers

Freezer friendly: Not suitable for freezing

Cool leftovers promptly, transfer them to a covered container and refrigerate within two hours. Eat within 2 days. Store the bread separately.

Reheat portions in a saucepan over a medium heat or in the microwave until piping hot throughout. Take care not to overcook the eggs, as the yolks will firm up further during reheating.

Spoon leftovers over baked potatoes or toast, or chop the cooked eggs and serve the mixture as a filling for warm flatbreads.

Allergen information

Eggs and gluten are present if served with bread. Check vegetable stock and bread labels for any additional allergens.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Chickpea, Spinach and Tomato Shakshuka

Instructions

Equipment needed

Swaps and substitutions

Slow Cooker Chickpea, Spinach and Tomato Shakshuka

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Storage and leftovers

Allergen information

My private notes

Community comments

Share how your recipe turned out