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:
- 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.
- 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.
- Add the chickpeas and olives and stir to combine. Now reduce heat to low and simmer gently for 15-20 minutes.
- 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
