Chickpea and Kale Shakshuka

Chickpea and Kale Shakshuka bursts with bright tomato flavor, earthy chickpeas, and tender kale in a single skillet. This Chickpea and Kale Shakshuka cooks quickly, feeds a crowd, and fills your kitchen with warm, spicy aromas that make you hungry fast. Make it for a cozy weeknight dinner, a healthy weekend brunch, or a simple meal prep option. Also, if you want to stretch the menu, you can pair it with a lighter fish like baked cod with lemon and fresh herbs for a balanced meal.

Why Make Chickpea and Kale Shakshuka

• It saves time. You build the whole dish in one skillet, so cleanup stays fast and easy.
• It tastes bold. The cumin and coriander add warm spice, while tomatoes bring acidity that brightens the dish.
• It stays healthy and budget-friendly. Chickpeas give you protein and fiber, and kale adds vitamins without raising the price.
• It adapts well. You can scale it up, add proteins, or make it vegetarian without fuss.

How to Make Chickpea and Kale Shakshuka

Start by building a fragrant tomato base on medium heat. First, you sweat the onion in olive oil until it turns translucent and slightly sweet. Then you stir in garlic, warm spices, and fresh jalapeño to release bright aromatics.
Next, add chickpeas and diced tomatoes to simmer and concentrate flavor. After the sauce reduces a bit, you fold in chopped kale until it softens and takes on the sauce’s color. Finally, you make wells and nest eggs into the skillet so the whites set while the yolks stay silky.

The technique relies on even heat and good visual cues. For example, stop simmering when the sauce thickens slightly and bubbles slowly; this step prevents watery eggs. Also, cover the skillet to gently steam the eggs, and check visually so you hit your preferred doneness.

Ingredients

For the skillet:

• Olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, finely minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 jalapeño pepper, de-seeded and finely chopped
• Kosher salt
• Black pepper
• 2 cans of chickpeas, drained and rinsed
• 1 can of diced tomatoes
• 1 bunch of kale, chopped

For the topping:

• Eggs (as needed for serving)
• Fresh cilantro or parsley for garnish

Directions

1. Heat olive oil in a large skillet over medium heat. (Heat until oil shimmers, about 1 minute.)
2. Add the chopped onion and cook until translucent. (Cook 5–7 minutes, stirring, until the onion looks soft and slightly golden.)
3. Stir in the garlic, cumin, coriander, and jalapeño pepper, cooking for another minute. (Cook 45–60 seconds until the spices smell toasty.)
4. Season with salt and black pepper. (Start with 1 teaspoon salt and 1/4 teaspoon pepper, then adjust to taste.)
5. Add chickpeas and diced tomatoes, and bring to a simmer. (Increase heat to medium-high, then reduce to maintain a gentle simmer for 6–8 minutes until the sauce thickens.)
6. Stir in the chopped kale and cook until wilted. (Cook 3–5 minutes until the kale softens and the color deepens.)
7. Create small wells in the mixture and crack eggs into the wells. (Make wells large enough to hold an egg without spilling.)
8. Cover and cook until the eggs are set to your liking. (Cover and cook 5–8 minutes for runny yolks, or 9–12 minutes for firmer yolks; check visually.)
9. Garnish with fresh cilantro or parsley before serving. (Sprinkle herbs and serve immediately for best texture and color.)

How to Serve Chickpea and Kale Shakshuka

• Serve it straight from the skillet with crusty bread to scoop the sauce and runny yolks.
• For a lighter meal, spoon it over warm quinoa or couscous; the grains soak up the tomato sauce.
• For brunch, set it next to a simple salad and roasted potatoes; the greens refresh the palate.
• For a hearty spread, offer it alongside garlic butter steak bites and asparagus to please meat-eaters and add richness.

Presentation tip: Garnish with a scatter of herbs and a drizzle of olive oil, and wipe the skillet rim before serving so colors pop.

How to Store Chickpea and Kale Shakshuka

• Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.
• Freezer: Freeze the base (without eggs) in a sealed container for up to 3 months; thaw overnight in the fridge.
• Reheating: Reheat gently on the stove over low-medium heat until hot, and then crack fresh eggs on top and cover for 5 minutes to set. Alternatively, microwave single portions covered for 1–2 minutes, then add an egg and microwave in 20–30 second bursts until set.

Tips to Make Chickpea and Kale Shakshuka

• Use canned whole peeled tomatoes for a richer texture, and crush them in the pan for a chunky sauce.
• If you like heat, leave some jalapeño seeds in or add a pinch of red pepper flakes.
• For creamier eggs, baste them with spooned hot sauce from the skillet during covered cooking.
• Save time by using pre-chopped kale or baby kale; it wilts faster.
• Taste and adjust salt after the tomatoes reduce; concentrated sauce needs more seasoning.
• If the sauce dries too fast, add a splash of water and stir to loosen it.

Variations

• Mediterranean Twist: Add chopped roasted red peppers and a pinch of smoked paprika for a sweet, smoky layer.
• Spicy Harissa Version: Stir 1–2 teaspoons of harissa paste into the tomatoes before simmering for a complex, fiery flavor.
• White Bean & Spinach Swap: Replace chickpeas with cannellini beans and kale with baby spinach for a milder, creamier dish.

FAQs

Q: Can I make this vegan?
A: Yes. Skip the eggs and finish with a drizzle of tahini or a sprinkle of toasted pine nuts for richness.

Q: What common mistakes should I avoid?
A: Don’t rush the tomato simmer; undercooked sauce makes watery eggs. Also, avoid high heat when you add eggs or the whites will overcook quickly.

Q: Can I prepare this ahead?
A: Yes. Make the tomato-chickpea-kale base up to 3 days ahead, refrigerate, and reheat before adding and cooking the eggs.

Q: Can I use fresh tomatoes?
A: Yes. Chop very ripe tomatoes and simmer longer to break them down; you may need 8–12 minutes more to thicken the sauce.

You now have a simple, flavorful Chickpea and Kale Shakshuka to cook and share. Enjoy the mixture of warm spices, bright tomatoes, and silky eggs.