Chickpea Shakshuka

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Servings: 4 Prep: 20 min Cook: 20 min Mediterranean Vegetarian Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Coconut Sugar, Black Olives

Ingredients

28 ounces cooked chickpeas

1 white onion

½ red bell pepper

2 tablespoons fresh parsley

1 tablespoon extra virgin olive oil

2 teaspoons minced garlic

28 ounces chopped tomatoes

3 tablespoons tomato paste

2 teaspoons coconut sugar ⚠

2 teaspoons smoked paprika

1 teaspoon cumin

2 teaspoons chili powder

1 teaspoon sea salt, or to taste

½ teaspoon ground black pepper, or to taste

⅓ cup black olives ⚠

1. Drain chickpeas. Peel and chop onion. Chop bell pepper and parsley.

2. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic, and sauté for 5 minutes until soft and fragrant.

3. Add chopped tomatoes, tomato paste, coconut sugar, paprika, cumin, and chili powder, and season with salt and pepper.

4. Stir to combine, then bring to simmer over medium heat and cook for 3 minutes.

5. Add chickpeas and olives and stir to combine. Reduce heat to low and simmer gently for 15-20 minutes.

6. Taste and adjust seasoning as required. Serve topped with freshly chopped parsley.

Per serving incomplete

3537

Cal

148g

Carbs

329g

Fat

43g

Protein

Carbs 16%

Fat 79%

Protein 5%