This Greek Shakshuka leans on garlic and yoghurt to do the heavy lifting. We smoke the Chickpea for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the chickpea dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the chickpeas and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the feta and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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