Chickpea Shakshuka

Serves: 4

Prep: 5 mins

Cook: 25 mins

Ingredients

1 tbsp. olive oil 

1 white onion, chopped 

¹⁄₂ red bell pepper, chopped 

2 cloves garlic, minced  

2x 14 oz. (400g) can (or fresh) chopped tomatoes 

3 tbsp. tomato paste 

2 tsp. coconut sugar  

2 tsp. smoked or regular paprika 

1 tsp. ground cumin 

2 tsp. chili powder 

salt & pepper

1x 14 oz. (400g) fresh or can chickpeas, drained  (if fresh, soak it over night, drain and follow directions)

¹⁄₃ cup black olives  

2 tbsp. parsley, chopped, to serve 

Nutrition Key

Kcal	Fats(g)	Carbs(g)	Protein(g)	Fiber(g)
282	7	43	12	11

*nutrition per serving

Directions

1. Heat the olive oil in a large skillet over 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, and chili powder, and season with a pinch of salt and pepper. Stir to combine, then bring to simmer over 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.