I’m going to be honest here: this one is on the list of dishes I should try. I only recently discovered it (I’m a fan of the Eastern kitchen, but for some reason don’t make a lot of these dishes) and haven’t had time to prepare it yet. However, this one seems easy, versatile, and easy to make so hopefully I find some time soon.
Apparently, this dish is eaten a lot as a breakfast, but can also be served as lunch or dinner. Personally, I think this would be more of a lunch or dinner thing for me but whatever floats your boat. Enjoy!
Chickpea Shakshuka
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper adjust to taste
- 1 can 15 oz chickpeas, drained and rinsed
- 1 can 15 oz diced tomatoes
- Salt and pepper to taste
- Dairy-free yogurt for topping
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and diced bell pepper. Cook for a few minutes until softened.
- Stir in ground cumin, smoked paprika, and cayenne pepper. Cook for another minute until fragrant.
- Add chickpeas and diced tomatoes to the skillet. Simmer for about 10-15 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste.
- Serve hot, topped with a dollop of dairy-free yogurt.
Nutrition
Calories: 270kcal
