1-Pot Chickpea Shakshuka
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- sea salt to taste
- 1/4 tsp ground cinnamon
- lemon wedges
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 red bell pepper chopped
- 1 tbsp (15 ml) olive or avocado oil
- fresh chopped parsley or cilantro
- 2 tsp smoked or sweet paprika
- rice or cauliflower rice
- 3 cloves garlic minced (1 1/2 tbsp or 9 g)
- 1/2 cup (57 g) diced white onion or shallot
- 1 28- ounce (793 g) can tomato puree or diced tomatoes with sa
- 3 tbsp (60 g) tomato paste
- 1 tbsp (12 g) coconut sugar or maple syrup (or stevia to
- optional: pinch cayenne pepper
- optional: pinch each cardamom and coriander
- 1 1/2 15- ounce (425 g) cans (~2 cups) cooked chickpeas rinsed and drained
- optional: 4-5 kalamata green or olives, pitted and halved
- bread (gluten free or this recipe or flatbread)
- brown rice pasta (i love trader joe's organic bran
- Carbohydrate 13.17147125 g
- Cholesterol 0 mg
- Fat 0.5964975 g
- Fiber 5.7520872823 g
- Protein 1.62293875 g
- Saturated Fat 0.073950125 g
- Serving Size 1 1 cups (4-6 servings) (124g)
- Sodium 50.05625 mg
- Sugar 7.4193839677 g
- Trans Fat 0.240545625 g
- Calories 31 calories
Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.Add tomato puree or diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), and cardamom and coriander (optional). Stir to combine.Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently. If you're OK with a chunkier texture, leave as is. Or, scoop 3/4 of the sauce in the blender and blend until smooth for a creamier result!Add chickpeas and olives (optional). Stir to combine, then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the beans.Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), or chili powder for smoke/heat.Serve as is, or with bread, pasta or rice. I loved this alongside a kale salad, and it went especially well over gluten-free pasta! Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional).Store leftovers covered in the refrigerator up to 4 days, or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.
