Chickpea & Bocconcini Shakshuka

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 4 servings



In 10-inch cast-iron or ovenproof skillet, heat oil over medium heat. Add onion and peppers; cook, stirring occasionally, until vegetables have softened slightly, 4 to 5 minutes. Season with salt and pepper. Stir in garlic and Ras-el-Hanout Spice Mix; continue cooking for 1 minute. Stir in chickpeas, tomatoes and 1/2 cup water. Bring to boil. Reduce heat and simmer until sauce has thickened slightly, 5 to 7 minutes. Mix in half of the parsley; stir in bocconcini. Broil in oven until cheese begins to melt, 3 to 4 minutes. Sprinkle with remaining parsley.

Ras-el-Hanout Spice

Mix In small bowl, mix 2 tsp each ground ginger, ground cardamom and mace, 1 tsp each cinnamon, ground allspice, whole coriander seeds, nutmeg, turmeric and pepper, and 1/2 tsp each cayenne pepper, anise seeds and ground cloves. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 months.) Makes about 1/4 cup.

Nutritional facts PER SERVING: about

  • Iron 3.2 mg
  • Fibre 9 g
  • Sodium 250 mg
  • Sugars 10 g
  • Protein 19 g
  • Calories 340
  • Total fat 15 g
  • Cholesterol 35 mg
  • Saturated fat 7 g
  • Total carbohydrate 32 g
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Lunch & Dinner

Chickpea & Bocconcini Shakshuka