Name: 1-Pot Chickpea Shakshuka
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 (2/3-cup servings)
Ingredients: 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 tomato puree OR diced tomatoes with salt; 3 Tbsp tomato paste; 1 Tbsp coconut sugar or maple syrup ((or stevia to taste)); Sea salt to taste; 2 tsp smoked or sweet paprika; 1 tsp ground cumin; 2 tsp chili powder; 1/4 tsp ground cinnamon; 1 pinch cayenne pepper ((optional)); 1 pinch each cardamom and coriander ((optional)); 1 1/2 15-ounce cans cooked chickpeas ((rinsed and drained)); 4-5 whole kalamata or green olives ((optional // pitted and halved)); Lemon wedges; Bread (gluten-free or this recipe or flatbread); Fresh chopped parsley or cilantro; Rice or cauliflower rice; Brown rice pasta (I love Trader Joe's organic brand with quinoa)