Thursday, March 23, 2017

Chickpea Shakshuka

Yield: 4 servings

1 tbsp olive oil
1/2 cup onion or shallot, diced
1/2 red bell pepper, chopped
3 cloves garlic, minced
1 can tomato puree or diced tomatoes
3 tbsp tomato paste
1 tbsp maple syrup 
2 tsp smoked or sweet paprika
1 tsp ground cumin
2 tsp chili powder
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper
salt and pepper, to taste
1 can chickpeas, rinsed and drained
optional: 4-5 kalamata, green, or black olives, pitted and halved
juice of 1/2 lemon
cilantro or parsley, chopped, to garnish

1. Heat a large pan 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.
2. Add tomato puree or diced tomatoes, tomato paste, maple syrup, paprika, cumin, chili powder, cinnamon, cayenne pepper, and salt and pepper. Stir to combine. Bring to a simmer and cook for 2-3 minutes, stirring frequently.
3. If you prefer a chunkier texture, leave as is. Or, scoop 3/4 of the sauce in the blender and blend until smooth for a creamier result.
4. Add chickpeas and olives (optional). Stir to combine, then reduce heat to medium-low and simmer for 15-20 minutes.
5. Serve as is, or with bread, pasta, rice, salad, or eggs. Garnish with fresh lemon juice and cilantro or parsley.
6. Store leftovers covered in the refrigerator up to 4 days, or in the freezer up to 1 month.

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