Slow Cooker Chickpea, Spinach and Tomato Shakshuka

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Frying pan
• Wooden spoon
• Ladle

• 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

1. 1
2. 2
3. 3
4. 4
5. 5
6. 6

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.