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Breakfast recipe · from the recipe book

Smoky Chickpea Shakshuka Bake with Oat Crumb

Smoky, cumin-spiced tomato sauce full of tender chickpeas, peppers and spinach, baked under a crisp, savory oat-and-feta crumb.

Smoky Chickpea Shakshuka Bake with Oat Crumb

Ingredients

  • 2 cans, drained500 gChickpeas, canned, drained and rinsed
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 medium240 gRed bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 4 cups loosely packed120 gBaby spinach
  • 2 tbsp30 gTomato paste
  • 2 tbsp27 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 2 tsp4 gGround cumin
  • ½ tsp1 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ¾ cup60 gOld-fashioned rolled oats
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with a little of the olive oil.
  2. Make the crumb first: in a bowl, mix the oats, the feta and one third of the olive oil with your fingers until clumpy. Set aside.
  3. Heat the remaining olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook 6–7 minutes until soft.
  4. Stir in the garlic, paprika, cumin and red pepper flakes and cook 1 minute until fragrant. Stir in the tomato paste and cook 1 minute more.
  5. Add the tomatoes, salt and black pepper and simmer 8 minutes until slightly thickened.
  6. Stir in the chickpeas and spinach and cook until the spinach wilts, about 2 minutes.
  7. Spread the chickpea mixture in the baking dish and scatter the oat crumb evenly over the top.
  8. Bake 25 minutes until bubbling and the crumb is golden. Rest 5 minutes, then sprinkle with the parsley and serve.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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