Chakchouka aux pois chiches, poivrons et épinards
avec bocconcini et crostini à l’ail
Ce plat provenant du Moyen-Orient est typiquement composé d’œufs mijotés dans une sauce tomate savoureuse. Nous avons donné à notre version sa touche HelloFresh en remplaçant les œufs par du bocconcini crémeux. Vive le fromage!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Pois chiches
56 g
Oignon, haché
1 cs
Sauce aux piments et à l’ail
1 pièce(s)
Poivron
7 g
Persil
1 cs
Mélange d’épices à chakchouka
398 ml
Tomates broyées
56 g
Bébés épinards
100 g
Bocconcinis
(Contient Lait)
2 pièce(s)
Pain artisan
2 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
2 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* Core, then cut pepper(s) into 1/2-inch pieces. Peel, then mince or grate half the garlic. (NOTE: Keep remaining cloves whole for Step 5.) Roughly chop parsley. Cut bocconcini in half then season with salt and pepper. Drain and rinse chickpeas.
Heat a large oven-proof pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl) then onions and peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Season with salt and pepper. Add shakshuka spice blend and minced garlic. Cook, stirring often, until fragrant, 1 min.
Add chickpeas, crushed tomatoes, 1 tsp chili garlic sauce and 1/4 cup water (dbl for 4 ppl) to the pan with peppers. (NOTE: Reference heat guide in Start Strong.) Stir together and bring up to a boil. Simmer, stirring occasionally, until sauce is slightly thickened, 7-8 min. Stir in half the parsley. Season with salt and pepper.
Top shakshuka with bocconcini. Broil in the middle of oven until bocconcini melts, 3-4 min. (TIP: Keep an eye on it so that it does not burn!) (NOTE: If you don't have an oven-proof pan, cover and cook on the stove over medium heat, until bocconcini melts, 4-5 min.)
Meanwhile, cut baguette into 1/4-inch slices, then arrange slices on a baking sheet. Brush each with 1/8 tsp oil. Toast slices in the middle of the oven, until lightly golden-brown, 2-3 min. (TIP: Keep an eye on your slices so it doesn't burn!) When slices are toasted, carefully rub remaining whole garlic cloves over each slice.
Sprinkle over remaining parsley. Serve with toasted baguette slices on the side to dip into spicy shakshuka.