Breakfast · Middle Eastern

Chickpea shakshuka

Name: Chickpea shakshuka
Total time: 25 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 1 red capsicum, sliced; 4 garlic cloves, chopped; 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp chilli flakes; 400 g chopped tomatoes (fresh or tinned); 1.5 cups cooked chickpeas; Salt, pepper, fresh parsley or coriander; Crusty bread to serve

Smoky tomato-pepper stew studded with chickpeas - a plant-based brunch that scoops up torn bread.

25 min Serves 2

Method

1
Heat oil in a wide pan. Cook onion and capsicum 6 minutes till soft.
2
Add garlic and spices, cook 30 sec.
3
Add tomatoes and salt. Simmer 8 minutes till jammy.
4
Stir in chickpeas, simmer 5 more minutes. Adjust salt and chilli.
5
Scatter herbs. Serve with warm bread to scoop.

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