One-Pan Chickpea & Curry Shakshuka with Tomatoes & Spinach
Easy Prep & Cleanup

One-Pan Chickpea & Curry Shakshuka

with Tomatoes & Spinach

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this vibrant shakshuka, we’re nestling rich eggs between a mix of chickpeas, spinach, and fresh tomatoes simmered in our fragrant ginger and yellow curry-spiced sauce.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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fresh
ingredients
One-Pan Chickpea & Curry Shakshuka with Tomatoes & Spinach
Title
  • 2 Pasture-Raised Eggs
  • 1 8-Oz Can Tomato Sauce
  • 1 15.5-Oz Can Chickpeas
  • 3 oz Baby Spinach
  • 4 oz Grape Tomatoes
  • 1 Tbsp Yellow Curry Paste
  • 1 Piece Ginger
  • ¼ cup Cream
  • 1 Shallot
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and finely chop the shallot. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Drain and rinse the chickpeas. Halve the tomatoes.

Start the sauce
2 Start the sauce

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the curry paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined.

Finish the sauce
3 Finish the sauce

Add the tomato sauce (carefully, as the liquid may splatter), halved tomatoes, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the spinach and half the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

Make the shakshuka & serve your dish
4 Make the shakshuka & serve your dish

Using a spoon, create 2 shallow wells in the center of the finished sauce. Carefully crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat and let stand at least 2 minutes before serving. Serve the shakshuka drizzled with the remaining cream. Enjoy!

Tips from Home Chefs

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One-Pan Chickpea & Curry Shakshuka

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and finely chop the shallot. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Drain and rinse the chickpeas. Halve the tomatoes.

2 Start the sauce

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the curry paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined.

Start the sauce
Finish the sauce
3 Finish the sauce

Add the tomato sauce (carefully, as the liquid may splatter), halved tomatoes, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the spinach and half the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

4 Make the shakshuka & serve your dish

Using a spoon, create 2 shallow wells in the center of the finished sauce. Carefully crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat and let stand at least 2 minutes before serving. Serve the shakshuka drizzled with the remaining cream. Enjoy!

Make the shakshuka & serve your dish
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