Shakshuka (shack-SHOO-ka) comes from Arabic meaning “a haphazard mixture”. It originated in Tunisia and is popular in the Middle East. This vegan version is simple to prepare, low calorie, and delicious – I love the smoky flavour!
– Credit: Minimalist Baker
1 Tbsp olive (or avocado oil)
1/2 cup diced white onion (or shallot)
1/2 medium red bell pepper (chopped)
3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
1 28-ounce can crushed tomatoes
2 Tbsp tomato paste
2 tsp maple syrup (or coconut sugar, or omit if avoiding sugar)
1/4 tsp 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
1 pinch cardamom
1 pinch coriander
1 ½ 15-ounce cans chickpeas (rinsed and drained)
4 kalamata olives (pitted and halved // or green olives – 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.
Keywords: dinner, stovetop, middle eastern, vegan
Find it online: https://pointw.com/chickpea-shakshuka/