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.
- 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)
- Incorporate all the spices into the onion/ tomato base, before throwing in your chickpeas and 2 mugfuls of water.
- Bring to a boil and simmer (lid on) for around 1hr 15 mins.
- 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.
- Once cooked, make shallow wells and crack an egg into each. Season the eggs with cracked black pepper and a little sprinkling of salt.
- Pop the lid back on and allow eggs to steam cook till the whites are set and the yolks have some give.
- Remove lid and top your shakshuka with sliced avocado, crumbled feta and chopped coriander/ flatleaf parsley.
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