CHICKPEA SHAKSHUKA

Serves 4 (or use leftovers for lunch the next day)

1 tbsp. olive oil 

1 white onion, chopped 

½ red pepper, chopped 

2 cloves garlic, minced  

2x 14 oz. (400g) can chopped tomatoes 

3 tbsp. tomato paste 

2 tsp. coconut sugar  

2 tsp. smoked paprika 

1 tsp. ground cumin 

2 tsp. chilli powder 

salt & pepper

1x 14 oz. (400g) can chickpeas, drained 

⅓ cup black olives  

2 tbsp. parsley, chopped, to serve 

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What you need to do… 

1. Heat the olive oil in a large skillet over a medium heat. Add the onion, bell pepper and garlic and sauté for 5 minutes until soft and fragrant.

2. Add the chopped tomatoes, tomato paste, coconut sugar, paprika, cumin, chilli powder, and season with salt and pepper. Stir to combine, then bring to simmer over a medium heat and cook for 3 minutes.

3. Add the chickpeas and olives and stir to combine. Now reduce heat to low and simmer gently for 15-20 minutes.

4. Taste and adjust the seasoning as required. Serve topped with freshly chopped parsley and toasted bread.

Enjoy!