Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, chick pea shaushuka. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chick pea Shaushuka is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Chick pea Shaushuka is something which I have loved my whole life.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook chick pea shaushuka using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chick pea Shaushuka:

1. Prepare 1 Tbsp olive or avocado oil
2. Prepare 1/2 cup diced white onion or shallots
3. Prepare 1/2 medium red bell pepper (chopped)
4. Get 3 cloves garlic, minced (~1 1/2 teaspoons)
5. Prepare 1 (28 ounce) can crushed tomatoes
6. Make ready 1-3 Tbsp tomato paste
7. Get 2-3 tsp sugar/ maple syrup or coconut sugar
8. Take Sea salt to taste
9. Prepare 2 tsp smoked or sweet paprika
10. Get 1 tsp cumin
11. Get 2 tsp chili powder
12. Take 1/4 tsp ground cinnamon
13. Take 1 pinch cayenne pepper (optional)
14. Prepare 1 pinch each cardamom and coriander (optional)
15. Take 1 1/2 (or 2)15-ounce cans cooked chickpeas (rinsed and drained)
16. Get 4-5 green olives quartered

Instead, you get lovely smokey, saucy chickpeas. This is delicious for any meal so save it for a quick Monday supper or make a. This Easy Shakshuka with Chickpeas is the ultimate vegetarian breakfast recipe! It's a popular energetic Middle Eastern breakfast.

Instructions to make Chick pea Shaushuka:

1. Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
2. Add tomato puree or diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), cardamom, 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 and olives (optional). Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the beans.
5. Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), chili powder for smoke/heat, or olives for saltiness and to balance the tomato flavor. Cook longer, as needed, to develop flavors.
6. Serve as is or with bread, pasta, or rice. I loved this alongside a kale salad, and it went especially well over gluten-free pasta! Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional). - - Store leftovers covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.

This Easy Shakshuka with Chickpeas is the ultimate vegetarian breakfast recipe! It's a popular energetic Middle Eastern breakfast. This chickpea shakshuka recipe is quite adaptable. I added smoked paprika (my favourite spice!), which gave it a lovely smokey kick, but you can substitute with your favourite spices and herbs. Shakshuka is a very popular Middle Eastern dish that originated in Tunisia.

So that’s going to wrap this up for this special food chick pea shaushuka recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!