This Shakshuka with Chickpeas & Feta is what healthy comfort food is all about. We’re talking a ton of Mediterranean flavors, simple everyday ingredients, and all done in under 30 minutes using just one pan. Serve it for breakfast, lunch, or dinner, and always next to a crunchy baguette for a great meal.

TIPS & TRICKS to Make this Recipe: It took me about 5 minutes to perfectly cook the eggs. With the egg whites set and the yolks slightly creamy. It might take you more or less. Just keep an eye on the eggs as they are cooking. 

Watch Albert making this recipe: https://www.youtube.com/watch?v=GzAwLI2lnm0

Shakshuka with Chickpeas & Feta

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 onion
• 4 cloves garlic
• 1 red bell pepper
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 3/4 tsp ground cumin 2 grams
• 1 can tomato sauce (passata) 15 oz / 425 grams
• 1 can diced tomatoes 15 oz / 425 grams
• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 4 cage-free organic eggs
• 1/4 cup crumbled feta cheese 35 grams
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil
2. While the oil is heating, finely chop the onion, roughly chop the garlic, and finely chop the red bell pepper
3. Add the chopped ingredients into the hot fry pan, mix together, then mix every minute so it all evenly sautes
4. After 4 to 5 minutes and the onions are translucent, add in the paprika and cumin, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes, canned chickpeas (drained & rinsed), and season with sea salt & black pepper, mix together, then simmer on a medium heat for 10 minutes
5. After 10 minutes and the tomatoes have slightly thickened, crack in the eggs, all evenly spaced out, just create little pockets so the eggs perfectly sit in there, season the eggs with sea salt & black pepper, then place a lid on the pan and lower to a low-medium heat, simmer for 5 minutes or until the egg whites are set but you still have slightly creamy yolks, then remove from the heat
6. Sprinkle the feta cheese over the skillet and some chopped parsley, serve at once enjoy!

To puree the soup, I used a hand blender. But you can also use a food processor, stand-up blender or even a nutribullet. Either way, if you see your soup is too thick once it’s pureed, just add in some more broth until the desired texture.

TIPS & TRICKS to Make this Recipe: I topped the soup off with some Greek yogurt and roasted pumpkin seeds. You can easily veganize this recipe by omitting the yogurt or using your favorite plant-based yogurt.

COZY Pumpkin and Potato Soup

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=LueukwzvH9c

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 medium onion
• 4 cloves garlic
• 2 carrots
• 2 medium potatoes
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp dried thyme .50 grams
• 1 can pumpkin puree 15 oz / 425 grams
• 2 cups vegetable broth 480 ml
• 2 tsp lemon juice
• sea salt & black pepper

EXTRAS

• Greek yogurt
• toasted pumpkin seeds

Instructions

1. Cut the potatoes into bite-size pieces, roughly chop the onion, roughly chop the carrots (peeled) and roughly chop the garlic
2. Heat a stock pot with a medium heat and add in the olive oil
3. After a couple of minutes, add in the chopped onion, carrot and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and dried thyme, quickly mix together, then add in the chopped potatoes, canned pumpkin puree and season with sea salt & black pepper, mix together, then add in the broth and raise to a high heat
4. Once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
5. After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick to ensure they are done, remove the pan from the heat
6. Add in the lemon juice, then using a hand blender, puree the ingredients until you get a smooth creamy texture, if your soup is too thick, add in more broth
7. Transfer the soup into shallow bowls, garnish with a dollop of Greek yogurt and some toasted pumpkin seeds, enjoy!

Algerian Orange Blossom Mouskoutchou

Mouskoutchou is a type of genoise cake, made with both flour and cornstarch, that is typically Algerian.  This is our version of that cake, made with olive oil. 

YOU WILL NEED:

VANILLA CAKE MIX

2 tablespoons corn starch (20g)

WET INGREDIENTS

4 large eggs (about 252g, weighed with shell)
1 cup plus one tablespoon mild extra-virgin olive oil (212g)
½ cup milk (120g)
2 tablespoons juice and zest from one small orange
2 teaspoons orange blossom water

INSTRUCTIONS

• Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper.
• Mix vanilla cake mix and corn starch together until thoroughly combined. Set aside.
• Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
• Add the milk, orange juice and zest, orange blossom water and vanilla cake mix-corn starch blend, then mix on low speed for one minute or until well combined.
• Pour batter into prepared pan and bake for 40-45 minutes until golden brown and toothpick inserted in center comes out clean or with a few moist crumbs.
• Cool in baking pan for 5-10 minutes before unmolding.
• Just before serving, dust cake with powdered sugar.

These Spanish Lentils with Rice, known as Lentejas con Arroz, are filled with flavors, made with simple heart-healthy ingredients and done in a little over 40 minutes. Serve this dish next to a crunchy baguette and a bottle of Spanish red wine for an amazing meal.

TIPS & TRICKS to Make this Recipe: For the liquid, I used homemade vegetable broth. But you can also use chicken broth, beef broth or even water. The lentils and rice will hold for up to 3–4 days in the fridge and freeze for up to 3 months.

Spanish Lentils with Rice | Lentajas con Arroz

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=vhnS6IRwD0I

Ingredients

FOR THE LENTILS

• 2 tbsp extra virgin olive oil 35 ml
• 1 small onion
• 4 cloves garlic
• 1 green bell pepper
• 2 carrots
• 1 tbsp sherry vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp ground cumin 1.50 grams
• 2 tomatoes
• 1 cup dried green lentils 130 grams
• 4 1/2 cups vegetable broth 1050 ml
• 1 bay leaf
• sea salt & black pepper

FOR THE RICE

• 3 cups vegetable broth 720 ml
• 1 cup Spanish round rice 190 grams
• sea salt

EXTRAS

• handful chopped fresh parsley

Instructions

TO MAKE THE LENTILS

1. Heat a stock pot with a medium heat and add in the olive oil
2. While the oil is heating, finely chop the onion, roughly chop the garlic, finely chop the green bell pepper, cut the carrots (peeled) into small bite-size pieces and finely grate the tomatoes
3. Add the chopped ingredients (except the tomato) into the stock, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the grated tomato, mix and then simmer
4. In the meantime, add the dried lentils into a fine sieve and rinse under water
5. Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the rinsed lentils, along with the vegetable broth and bay leaf, raise to a high heat, once it comes to a boil, place a lid on the stock pot and lower to a low heat
   

TO MAKE THE RICE

1. While the lentils are simmering, add the broth into a sauce pan, season with sea salt and heat with a high heat
2. Once it comes to a boil add in the rice, mix together, then place a lid on the sauce pan and lower to a low-medium heat, cook until the rice is done and all the broth has been absorbed (15 minutes in my case, make sure to check package instructions on the rice you are using), then remove from the heat and let it sit for a couple of minutes with the lid, then remove the lid and fluff the rice with a fork
3. Move back to the lentils, after 20 to 25 minutes and the lentils are cooked through, season with sea salt & black pepper, mix together, then remove from the heat
4. To assemble the dish, add some of the rice into a shallow bowl, then add in some of the lentils next to the rice, garnish with chopped fresh parsley inbetween the rice and lentils, enjoy!

From Albert Bevia:
For the artichokes, I used a can of artichoke hearts in water. You can also use marinated artichoke hearts. Either way, make sure to drain them well and pat them completely dry. This way they can absorb all the flavors and end up with a light crispy texture.

TIPS & TRICKS to make this Recipe: You can prep the artichokes beforehand and add them to the fridge. They will hold for up to 3 days. Then just fry as stated in the recipe below. You can serve them warm or even at room temperature.

Spanish-Style Crispy Artichoke Bites with Aioli

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=YKJaanVlA98

Ingredients

• 1/2 cup sunflower oil 120 ml
• 1 can artichoke hearts 14 oz / 400 grams
• 1/3 cup all purpose flour 40 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 2 cage-free organic eggs
• 1 tbsp chopped fresh parsley 4 grams
• 1/2 cup plain bread crumbs 70 grams
• 1/2 cup low fat mayonnaise 120 grams
• 1 clove garlic
• 1 lemon
• 1 tbsp extra virgin olive oil 15 ml
• sea salt & black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in the sunflower oil
2. In the meantime, drain the can of artichokes, place the artichokes over some paper towels, all in a single layer, gently pat dry, then cut each one in half lengthwise, add the artichokes cut side down over some paper towels
3. Crack the eggs into a bowl, add in the parsley and season with sea salt & black pepper, whisk together, add the flour into a seperate bowl, add in the paprika and mix together, add the bread crumbs into a third seperate bowl
4. Coat each piece of artichoke, first in the flour, then the egg wash and finaly into the bread crumbs
5. Add the coated pieces of artichoke into the fry pan with the hot oil, all in a single layer, fry for 2 minutes per side or until golden fried all around, transfer into a dish with paper towels
6. To make the aioli, add the mayonnaise into a bowl, finely grate in the garlic, finely grate in the zest of half a lemon, add in 1 tsp (5 ml) lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with a kiss of sea salt & black pepper, whisk together until you get a creamy sauce
7. Transfer the aioli into a serving dish and decorate the pieces of fried artichoke around it, garnish with lemon wedges and parsley, enjoy!