Chickpea Shakshuka

Serves 4  –  Prep time: 5 mins  –  Cook Time: 25 mins

What You Need: 

1 tbsp. olive oil
1 white onion, chopped
½ red bell pepper, chopped
2 cloves garlic, minced
2x 14 oz. (400g) can chopped tomatoes
3 tbsp. tomato paste
2 tsp. coconut sugar
2 tsp. smoked paprika
1 tsp. ground cumin
2 tsp. chili powder
salt & pepper
1x 14 oz. (400g) can chickpeas, drained
⅓ cup black olives
2 tbsp. parsley, chopped, to serve

What You Need to Do:

1. Heat the olive oil in a large skillet over a medium heat. Add the onion, bell pepper and garlic and sauté for 5 minutes until soft and fragrant.
2. Add the chopped tomatoes, tomato paste, coconut sugar, paprika, cumin, chili powder, and season with salt and pepper. Stir to combine, then bring to simmer over a medium heat and cook for 3 minutes.
3. Add the chickpeas and olives and stir to combine. Now reduce heat to low and simmer gently for 15-20 minutes.
4. Taste and adjust the seasoning as required. Serve topped with freshly chopped parsley and toasted bread.

Calories: 282   Fat: 7 g   Carbs:  43 g   Pro: 12 g   Fiber: 14 g