Channa Masala Shakshuka – The Modern Pakistani Cookhouse

By The Modern Pakistani Cookhouse

Hello sweet people. I thought I’d quickly introduce this recipe as a little #humpday gift for you all, and in time for the weekend, so you can get the ingredients in if need be!

This Channa Masala Shakshuka feeds between 3-6 hungry diners.

INGREDIENTS

• Use 4 tins of chickpeas, drained and rinsed. And up to 6 eggs (I use organic)

To make the tomato masala base:

• A glug of olive oil to a  pan
• Fry 1 medium, finely chopped onion till brown
• Approx half a carton / 250ml of tomato passata and stir
• A sprinkling of sugar to slightly sweeten the tomato
• 1 tspn smoked paprika
• 1 tspn regular paprika (or just 2 level tspn regular paprika)
• 1/2 tspn chilli powder
• 1/2 tspn garam masala
• 1/2 tspn turmeric
• Approx 1 and 1/4 tspn Himalayan pink salt (add more if needed once cooked)
• 1 heaped tspn granulated garlic
• 1/4 tspn ginger powder
• 1/4 tspn coriander powder
• 1/4 tspn cumin powder (toasted seeds, pounded)

1. Incorporate all the spices into the onion/ tomato base, before throwing in your chickpeas and 2 mugfuls of water.
2. Bring to a boil and simmer (lid on) for around 1hr 15 mins.
3. If using soaked chickpeas, pour in double the amount of water and simmer for approx 2hrs 15, stirring once or twice, while checking the water level. Add a splash more water if required.
4. Once cooked, make shallow wells and crack an egg into each. Season the eggs with cracked black pepper and a little sprinkling of salt.
5. Pop the lid back on and allow eggs to steam cook till the whites are set and the yolks have some give.
6. Remove lid and top your shakshuka with sliced avocado, crumbled feta and chopped coriander/ flatleaf parsley.

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