Chickpea Shakshuka
Cooking & Baking Supplies
- Our Place Always Pan
Ingredients
- 1 tbsp olive oil
- 1/2 bell pepper chopped
- 1/2 large onion chopped
- 2 garlic cloves, minced
- 1 28oz can diced tomatoes
- 1 15oz can of chickpeas
- 1 tsp cumin
- 1/2 tsp paprika
- sprinkle red pepper flakes
- 1/4 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp chili powder
Instructions
- Prep and chop the pepper and onion, and mince your garlic.
- In a large pan, saute the onions and garlic with olive oil over low to medium heat for 8-10 minutes or until the onions are soft and browned.
- Add the chopped bell pepper and saute that along with the onions for another 3-5 minutes until the pepper is soft.
- While the peppers cook, rinse and drain the chickpeas. Use a dishcloth to dry them well.
- Add in the tomatoes, spices and chickpeas and then bring the sauce to a simmer. Let it simmer for about 10 minutes to reduce the water and allow the veggies and chickpeas to soak up all of the flavors. If you are using diced tomatoes, you can use a spatula or potato masher to mash up the tomatoes after they have cooked and softened a bit so they are not as chunky.
- Remove the shakshuka from the stove, top with avocado, and fresh herbs and ENJOY!
Did you make this recipe?Tag @girlswhoeat!