Harissa Chickpea Shakshuka

Ingredients

• 30ml (2 tbsp) extra-virgin olive oil
• 3 cloves garlic (9g / 0.3 oz), minced
• 1 medium onion (about 150g / 5.3 oz), diced
• 400g (14 oz) canned chickpeas, drained and rinsed
• •••See the full ingredient list and shop it in the app.

Method

1. 1Prep: Drain and rinse the canned chickpeas well. Dice the onion, mince the garlic, zest and juice the lemon, and roughly chop the assorted vegetables. Chop the fresh herbs and set aside.
2. 2Optional roasting: Preheat oven to 200°C (400°F). On a baking sheet toss half the olive oil (15ml / 1 tbsp) with the assorted vegetables and 15ml (1 tbsp) harissa paste; spread in a single layer and roast 18–22 minutes until edges brown and vegetables are tender. Proceed with stovetop steps and add roasted vegetables when instructed.
3. 3Heat pan: Warm a large ovenproof skillet or heavy-bottomed pan over medium heat and add the remaining 15ml (1 tbsp) olive oil.
4. 4Sauté aromatics: Add the diced onion and a pinch of salt and cook 3–4 minutes until softened. Add the minced garlic and cook 30–60 seconds until fragrant, stirring to avoid burning.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.