Shakshuka with Veggies and Chickpeas Recipe, Plus 4 Other Recipes That Make Delicious Leftovers

shakshuka with veggies and chickpeas recipe leftovers

When I first ate a shakshuka filled with veggies and chickpeas at Scratch Bakery in Durham, I was in love. The soft vegetables and chickpeas were bathed in a rich tomato sauce and topped with lightly cooked eggs. It was was decadent, delicious, and filling.

As the day went on, I came to love the shakshuka more and more. Despite the fact that I was moving boxes and packing, I was satisfied and full for hours after eating. I began to appreciate that this meal is a nutritional powerhouse, in addition to being very delicious. This veggie filled shakshuka has fresh ingredients, lots of vitamins and minerals from the veggies, and includes chickpeas and eggs for protein to keep your energy strong throughout the day.

 

The simplicity of the ingredients and presentation made me want to try it out for a quick weeknight dinner. Success! The heartiness kept me satisfied, and despite how easy it was to make, it felt like a decadent, indulgent treat.

 

The best thing about this shakshuka filled with veggies and chickpeas is that the base stores beautifully in the fridge or freezer, making for great leftovers.

 

Life is busy, and lack of time stops many people (including me!) from cooking at home. That’s why I’m obsessed with finding quick, easy meals that also store well as leftovers. You want to make it easy to eat lunch and dinner at home!

 

Now, perhaps you’ve experienced gross, cold, slightly thick and tasteless meals that  you drag to school or work and begrudgingly eat. If so, I recommend that you try my tricks to revive your leftovers. Adding a little extra salt, some heat, and repurposing with fresh sauces all can help to make your meal taste delicious even the day after.

 

There are certain foods that make awesome leftovers without any added ingredients or work. In fact, these foods actually taste better the longer that they marinate!! Their flavors intensify and the ingredients soften, making for delicious leftovers you won’t regret eating.

 

My shakshuka filled with veggies and chickpeas is one such recipe that actually tastes brilliant as leftovers. But I also wanted to share with you 4 other recipes from around the web that  I’ve used as leftovers.

 

Be sure to share your favorite meals that make awesome leftovers in the comments below!!

 

Here are 4 of my favorite recipes for amazing leftovers from around the web:

Palak Daal from 101 Cookbooks

palak daal 101 cookbooks recipe

It may not be the most beautiful dish, but this palak daal has bright flavors that will keep your tastebuds (and belly) very happy. Plus it’s packed with great protein and healing spices!

Chickpea, Ginger, and Spinach Soup from Serious Eats

Spanish Chickpea and Spinach Stew with Ginger serious eats recipe

One of my favorite weeknight meals. You can freeze the soup into individual containers, or add extra greens in your lunch pail for a super-greened up treat.

Ratatouille’s Ratatouille from Smitten Kitchen

Ratatouille’s Ratatouille from Smitten Kitchen recipe

This recipe makes for a beautiful meal that lends itself well to being tossed over a salad, pureed into soup, or served with a poached egg or chicken.

Spaghetti Squash Pad Thai from A Couple Cooks

Spaghetti Squash Pad Thai from A Couple Cooks recipe

This recipe is so fresh, bright, and delicious. Add a few ounces of chopped tofu or cooked chicken at the end for a protein-rich and complete meal!

And now…the recipe you’ve been waiting for:

Shakshuka with Veggies and Chickpeas Recipe

Shakshuka with Veggies and Chickpeas
 
Cook time
Total time
 
Shakshuka is the perfect dish for lazy weekend brunches or quick weeknight meals. The veggies cook in the tomato sauce to get soft and sweet. Chickpeas and lightly cooked eggs add a generous helping of protein. The best part? The base stores well in the fridge or freezer so you can have delicious leftovers!
Author:
Serves: 4
Ingredients
  • 2 tbsp olive oil
  • 4 carrots, chopped
  • 2 large zucchini, chopped
  • 2 cups broccoli, chopped
  • 28 oz chopped or crushed tomatoes
  • 1, 16 oz can chickpeas
  • 6 eggs
  • salt to taste
  • ½ tsp cumin seeds
  • 2 handfuls chopped parsley, cilantro, or rosemary
  • ¼ tsp pepper
  • 4 tbsp tahini
Instructions
  1. In a large skillet, sauté olive oil, carrots, zucchini, salt, and cumin seeds on medium heat until veggies are starting to slightly brown.
  2. Add broccoli and more salt, sautéing until broccoli starts to soften.
  3. Add tomato sauce, salt, and pepper.
  4. Gently boil the sauce (5-10 minutes), stirring when needed to prevent sticking.
  5. Add the chickpeas, and cook for 2 minutes.
  6. At this point, you can turn off the heat and let the sauce rest.
  7. Right before you’re ready to serve, add the handful of herbs.
  8. Make little wells in the sauce, and crack eggs into the wells, keep the heat on low so the sauce is gently simmering.
  9. Cover the pan and cook the eggs until the whites just set (be careful not to overcook/harden the yolks!) (~5-6 minutes).
  10. Meanwhile, mix tahini with a second handful of herbs and a little salt.
  11. Turn off the heat, and serve with tahini dolloped on top. You can also add some crusty, toasted bread to sop up all of the extra juices!

  Thanks for reading, and have a wonderful day,   samantha attard sig


samantha attard happy healthy humanSamantha Attard, PhD, is the founder of Happy Healthy Human. Sam is a performance coach and yoga instructor who helps people eat, move, and live with intention. Learn more here.

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