Savory, flavorful shakshuka with chickpeas made in 30 minutes! A hearty and healthy dish made for either for lunch or dinner!

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Recipe by Carol Aguirre MS, RD/LDN

COOK TIME: 25 minutes
PREP TIME: 5 minutes
TOTAL TIME: 30 minutes
Servings: 2-3
Category: Entree
Cuisine: Middle Eastern inspired, Gluten Free, Vegan

Ingredients

  • 1 Tbsp olive oil
  • 1/2 cup diced white or purple onions
  • 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
  • 1  28-ounce can fire roasted diced tomatoes
  • 5 Tbsp tomato paste
  • Kosher salt to taste
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp cayenne pepper (optional)
  • 1 pinch coriander (optional)
  • 1 1/2 15-ounce cans cooked chickpeas (drained)
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FOR SERVING (optional)

  • Lemon wedges
  • Avocado- 1/4 piece
  • Bread (gluten-free)
  • Fresh chopped parsley or cilantro
  • Rice or cauliflower rice
  • Brown rice pasta

Instructions

  1. Heat a large skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Saute for 4-5 minutes, stirring frequently, until soft and fragrant.2nd.jpg
  2. Add diced tomatoes, tomato paste, sea salt, paprika, cumin, cayenne pepper (optional), and coriander (optional). Stir to combine.
  3. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently.
  4. Add chickpeas. Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop with the beans.4th.jpg
  5. Taste and adjust seasonings as needed, adding more cumin or smoked paprika for smokiness, cayenne for heat, and coriander for earthiness.
  6. Serve as is or with bread, pasta, or rice. I love this with a kale salad, and it goes great over gluten-free pasta!final1.jpg

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Carol Aguirre MS, RD/LDN