Dairy-Free Shakshuka with Chickpeas
A hearty and flavorful Israeli shakshuka made dairy-free, packed with chickpeas for extra protein, perfect for a satisfying dinner.
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion
- 1 medium Red bell pepper
- 3 cloves Garlic
- about 790 g Canned diced tomatoes
- 2 tablespoons Tomato paste
- about 425 g Chickpeas
- 1 teaspoon each Spices (cumin, paprika, chili powder)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add onion and red bell pepper and sauté until softened, about 5 minutes.
- 3Add garlic and cook for 1 minute more.
- 4Stir in diced tomatoes, tomato paste, chickpeas, cumin, paprika, chili powder, salt, and pepper.
- 5Bring to a simmer and cook for 20 minutes, stirring occasionally.
- 6Garnish with fresh parsley before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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