Chickpea Shakshuka with Bell Pepper

A vegan take on shakshuka: chickpeas simmer in a spiced tomato and bell pepper sauce, making a filling, protein-rich breakfast. Toasted whole grain bread goes well with it.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 1 can Chickpeas, drained
• 1 can Chopped tomatoes
• 1 pc Red bell pepper
• 1 pc Onion
• 1 pc Garlic clove
• 1 tbsp Olive oil
• 1 tsp Cumin, ground
• 1 tsp Sweet paprika powder
• 1 pinch Chili flakes
• Salt to taste
• Black pepper to taste
• 0.5 bunch Parsley
• 2 pc Whole grain bread

Method

1. Finely dice the onion and chop the garlic. Cut the bell pepper into small cubes.
2. Heat the olive oil in a large pan. Sweat the onion, bell pepper and garlic over medium heat for 5 minutes until soft.
3. Stir in the cumin, paprika powder and chili flakes and toast briefly until fragrant.
4. Add the chopped tomatoes, season with salt and pepper and let simmer for 5 minutes.
5. Rinse the chickpeas, drain them and add them to the sauce. Let reduce for another 5 to 8 minutes until the sauce is thick.
6. Wash the parsley and finely chop it. Toast the whole grain bread.
7. Divide the shakshuka between two plates, sprinkle with parsley and serve with the bread.