Chickpea Shakshuka

Serves

4

Prep Time

5 minutes

Cook Time

25 minutes

Ingredients

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

Nutrition

(Per Serving)

Calories

282

Fats

7 g

Protein

12 g

Carbs

43 g

Instructions

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