One-Pan Chickpea & Curry Shakshuka with Tomatoes & Spinach
Fast & Easy

One-Pan Chickpea & Curry Shakshuka

with Tomatoes & Spinach

30 MIN
+$4.95/serving 2 Servings
Wellness at Blue Apron
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    add 3 oz Antibiotic-Free Diced Pancetta
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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

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    View Full Nutrition
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    One-Pan Chickpea & Curry Shakshuka with Tomatoes & Spinach
    Title
    • 3 oz Diced Pancetta
    • 1 8-Oz Can Tomato Sauce
    • 2 Pasture-Raised Eggs
    • 1 15.5-Oz Can Chickpeas
    • 1 Tbsp Yellow Curry Paste
    • ¼ cup Cream
    • 3 oz Baby Spinach
    • 4 oz Grape Tomatoes
    • 1 Piece Ginger
    • 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.

    Cook the pancetta
    2 Cook the pancetta

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Start the sauce
    3 Start the sauce

    In the pan of reserved fond, 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
    4 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
    5 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 and topped with the cooked pancetta. 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 Cook the pancetta

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Cook the pancetta
    Start the sauce
    3 Start the sauce

    In the pan of reserved fond, 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. 

    4 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.

    Finish the sauce
    Make the shakshuka & serve your dish
    5 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 and topped with the cooked pancetta. Enjoy!

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