Breakfast · 25 min · middle-eastern

Spiced Chickpea Shakshuka

Chickpeas does the heavy lifting here, with crushed tomatoes rounding it out. A Middle Eastern breakfast that takes 25 minutes, start to finish. It is weeknight cooking that still hits your targets — 21 grams of protein per serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Chickpeas
• 1 cup Crushed tomatoes
• 1/2 Onion
• 1 tsp Smoked paprika
• 1 tsp Cumin
• 1 tbsp Olive oil

Steps

1. Chop the onion into small dice and heat the olive oil in a large skillet over medium heat until it shimmers.
2. Add the onion and cook 4-5 minutes, stirring, until soft and translucent — don't let it brown.
3. Sprinkle in the smoked paprika and cumin, stirring constantly for 30 seconds; they'll smell toasty and fragrant (this quick 'blooming' wakes up the spices).
4. Pour in the crushed tomatoes and drained chickpeas, stir, and bring to a gentle simmer — just a few lazy bubbles, not a rolling boil.
5. Simmer 12 minutes, stirring occasionally, until the sauce looks slightly thickened and coats a spoon. Taste and adjust salt at the end.
6. Spoon into a wide bowl and eat brunch-style with a spoon — a chunk of bread on the side is great for scooping if you have some.

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