The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chickpea Shakshuka with Nigella Crisps
Our take on on North African shakshuka is infused with a blend of fragrant spices and bursts with juicy tomatoes, crunchy pepper, leafy spinach and chunky chickpeas. Then add your eggs and steam until soft-boiled and gooey. To make it extra special? Home made nigella seed crisps for dipping!
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 250g cantina del sabor corn tortillas (use a quarter) (Corn (62%), Water, Oil)
- 460g chickpeas (Chickpeas, water, salt)
- 400g passata (tomatoes, salt, citric acid)
- 2 egg (Eggs)
- 1 onion
- 110g baby tomatoes
- 1 pepper
- 80g baby spinach (use half)
- 1 handful of fresh coriander
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 1 tsp nigella seeds (Nigella Seeds)
Nutritional Information
Calories: 1180
Protein: 59g
Carbs: 82g
Fat: 30g
Ingredients
- 1 onion
- 1 pepper
- 80g baby spinach
- 2 egg (Eggs)
- 400g passata (tomatoes, salt, citric acid)
- 110g baby tomatoes
- 460g chickpeas (Chickpeas, water, salt)
- 1 tsp nigella seeds (Nigella Seeds)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 1 handful of fresh coriander
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 250g cantina del sabor corn tortillas (use half) (Corn (62%), Water, Oil)
Nutritional Information
Calories: 685
Protein: 32g
Carbs: 53g
Fat: 19g
Chickpea Shakshuka with Nigella Crisps
Our take on on North African shakshuka is infused with a blend of fragrant spices and bursts with juicy tomatoes, crunchy pepper, leafy spinach and chunky chickpeas. Then add your eggs and steam until soft-boiled and gooey. To make it extra special? Home made nigella seed crisps for dipping!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large lidded frying pan, a measuring jug & a sieve
Make the crisps
- Cut the half pack of tacos into quarters
- Place onto the lined baking tray and drizzle with 1 tsp oil, the nigella seeds and a pinch of salt
- Bake for 10 mins, until golden and crispy. Remove from the oven and set aside
Meanwhile, prep the veg
- Thinly slice the onion and pepper. Roughly chop the coriander. Halve the tomatoes. Drain and rinse the chickpeas. Rinse the spinach
Make the shakshuka
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and pepper and cook for 5-7 mins, until softened. Season with salt and pepper
- Add the ginger & garlic paste and Middle Eastern spice mix. Cook for a further minute
- Add the tomatoes, passata, chickpeas and 50ml water (25ml water for 1 person). Bring to a boil and simmer for 2 mins
Finishing touches
- Stir in the spinach and half the coriander until wilted. Season with salt and pepper
- Create 2 wells in the sauce and gently crack in the eggs. Cover with a lid and simmer for 5-7 mins, until the whites have set and the yolks are still runny
Plate up
- Share the shakshuka between bowls. Garnish with the za'atar and remaining coriander. Serve the nigella crisps alongside
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.