This Easy Chickpea Shakshuka Recipe with Feta Cheese is packed with fiber and so delicious! Gluten-free & vegetarian with a low FODMAP option.
What’s shakshuka?
Have you heard of, made, or eaten Shakshuka before? If so, you know just how darn delicious it is! I saved a gazillion easy Shakshuka recipes on Pinterest before creating my version. After one bite, I was hooked, and so was my family.
If you’re not familiar with shakshuka, aka shakshouka, according to Wikipedia, it’s “a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg.”
The exact origin of shakshuka is under debate, with Turkey, Morocco, and Yemen all being possible origins. Today, shakshuka is a traditional Arab meal popular in Mediterranean cuisines.
What You’ll Love About This Easy Chickpea Shakshuka Recipe:
Ingredients to Make Shakshuka
- Extra virgin olive oil
- Onion & garlic
- Chickpeas (garbanzo beans)
- Crushed tomatoes
- Eggs (6)
- Feta cheese
- Herbs & spices: Smoked paprika, fennel seeds, crushed red pepper, fresh oregano
- Salt and pepper
- Gluten-free bread for serving (I love Against the Grain Baguettes!)
Low FODMAP Shakshuka
Following a low FODMAP diet for IBS or SIBO? You can make a low FODMAP chickpea shakshuka with the following omissions and substitutions:
How to Make Chickpea Shakshuka
- First, you make the spiced chickpea tomato sauce in an oven-proof skillet (I love my Lodge Cast Iron Pan!).
- Then you crack the eggs on top of the sauce & bake the shakshuka in the oven.
- To finish, top with fresh oregano and (optional) feta cheese.
- Oh, and don’t forget the warm, crusty gluten-free bread for mopping up all that delicious shakshuka sauce!
Is Shakshuka Healthy?
It sure is!
- One serving of shakshuka has 300 calories, 15 grams of protein, 9 grams of fiber, and only 6 grams of saturated fat. It’s a good source of vitamin A, calcium, and iron.
- Choline in eggs (yolks) is beneficial for brain health.
- This delicious recipe is suitable for the following diets: gluten-free, vegetarian, Mediterranean, DASH, and MIND diet.
What to Serve with Chickpea Shakshuka
This easy shakshuka recipe is a one-dish meal. Hello, less, dishes to wash! But, as I mentioned above, if you want something to serve with your shakshuka, don’t forget the bread!!!
And I also like to serve mine with some fruit on the side. Orange slices topped with cinnamon are a delicious way to round out your meal-whether it’s breakfast, brunch, lunch, or dinner!
- 1 tablespoon extra virgin olive oil
- 1 small onion, peeled, & finely chopped
- 2 cloves garlic, peeled & minced
- 15 ounces canned garbanzo beans, drained & rinsed
- 2 teaspoons smoked paprika
- 1 teaspoon fennel seed
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 28 ounces canned crushed tomatoes
- 1/2 teaspoon salt, or to taste
- Ground black pepper, to taste
- 6 whole large eggs
- Fresh oregano, chopped, to taste
- 1 cup feta cheese
- Bread for serving, optional
-
Pre-heat the oven to 350 degrees F. Heat a 12-inch oven proof skillet (cast iron works well) over medium heat. Add olive oil to the skillet, then add the chopped onions. Saute over medium heat for 2 minutes, then stir in the garlic.
-
Add chickpeas to the skillet, along with paprika, fennel seed, and crushed red peppers. Stir well to combine ingredients and saute for 1 minute.
-
Pour crushed tomatoes into the skillet, stir to combine with other ingredients, and simmer on low heat for 5 minutes. Season to taste with salt and pepper.
-
Spread tomato chickpea mixture evenly across the skillet, and carefully crack the eggs, one at a time, over mixture. Transfer skillet to the oven and bake for ~ 7-10 minutes or until eggs are cooked to desired doneness.
-
Divide into 4 servings and top with fresh oregano and feta cheese if desired. Serve with fresh, crusty gluten free bread if desired-it’s delicious dipped in the Spicy Shakshuka sauce!
- Omit the garlic and onion.
- Swap the extra virgin olive oil with garlic oil.
- For extra flavor, thinly slice the green part of one leek, and saute it in place of the regular onion.
Serving Suggestions
- Crusty (gluten-free) bread
- Fresh fruit or a green salad
Serving: 1serving | Calories: 304kcal | Carbohydrates: 33g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 1284mg | Potassium: 828mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1177IU | Vitamin C: 20mg | Calcium: 306mg | Iron: 5mg
More Easy Recipes You’ll Love
One Pot/Skillet Meals
Did you make this recipe?
Please leave your comments, and if you loved it, give it a 5-star rating! And please share this post with your friends and family, or take a photo and tag me on Instagram @thespicyrd.Thanks so much for your support!
And don’t forget to sign up for my newsletter, Delicious News, to get new gluten-free recipes, integrative nutrition articles, free meal plans, reader discounts, and more delivered straight to your inbox!
