Chickpea shakshuka

Ingredients

• 1 Tbsp olive oil
• ½ onion, finely chopped
• ½ red bell pepper, chopped
• 1 ½ tsp garlic powder (or 3 garlic cloves)
• 1 can tomato puree
• 3 Tbsp tomato paste
• 1 tsp cumin
• 2 tsp smoked paprika
• 2 tsp chilli powder
• ¼ tsp cinnamon
• Pinch of cayenne pepper
• Pinch of cardamom
• Pinch of coriander
• Salt and pepper, to taste
• 2 cups cooked chickpeas, rinsed and drained
• Optional: 4-5 kalamata olives

Steps

1. Heat a cast iron skillet over medium heat.
2. Once hot, add the oil, onion, bell pepper and garlic. Sauté 4-5 min, stirring frequently, until soft and fragrant.
3. Add the tomato puree, tomato paste, salt and all the spices and stir to combine.
4. Simmer over medium heat, stirring frequently, for 2-3 min.
5. Add the chickpeas and olives, mix well, reduce to medium-low and simmer 15-20 min to fully develop the flavors.
6. Taste and adjust seasonings (more cumin or paprika for smokiness, chilli and cayenne for heat, cardamom or coriander for earthiness).
7. Serve garnished with fresh lemon juice, olives, cilantro or parsley. Leftovers keep 4 days in the fridge or 1 month in the freezer.