Recipe: Chickpea Shakshuka

Ingredients:

• 1 1/2 can of Talia’s Chickpeas, rinsed and drained
• 1 tbsp. olive oil
• 1/2 cup white onion, diced
• 1/2 medium red bell pepper, chopped
• 3 cloves of garlic, minced
• 1 can (28 oz.) of crushed tomatoes
• 1-3 tbsp. tomato paste
• 2-3 tsp. sugar
• Sea salt, to taste
• 2 tsp. smoked paprika
• 1 tsp. ground cumin
• 2 tsp. chili powder
• 1/4 tsp. ground cinnamon
• 1 pinch cayenne pepper (optional)
• 1 pinch cardamom (optional)
• 1 pinch coriander (optional)
• 3 large eggs (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Sauté onions, bell pepper, and garlic until soft.
2. Stir in the crushed tomatoes, tomato paste, sugar, salt, paprika, cumin, chili powder, cinnamon, cayenne pepper, cardamom, and coriander.
3. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes, stirring occasionally.
4. Add in the chickpeas and stir. Simmer on medium-low heat for 15-20 minutes.
5. Taste and adjust seasonings to your liking. If desired, crack 3 eggs over the sauce and cook covered for another 5 minutes or until eggs reach preferred consistency.
6. Serve alone or alongside bread or rice.

*Original recipe from Minimalist Baker