Dairy-Free Shakshuka with Chickpeas

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 3 cloves Garlic
• about 790 g Canned diced tomatoes
• about 425 g Canned chickpeas
• 2 tablespoons Tomato paste
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Cumin
• 1/4 teaspoon Chili flakes
• 2 tablespoons Fresh parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4 pieces Pita bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large skillet over medium heat.
2. 2Add chopped onion and bell pepper and cook until softened, about 5 minutes.
3. 3Add minced garlic and cook for 1 minute more.
4. 4Stir in diced tomatoes, chickpeas, tomato paste, smoked paprika, cumin, chili flakes, salt, and pepper.
5. 5Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened slightly.
6. 6Garnish with fresh parsley and serve hot with warm pita bread.

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