Egyptian Shakshuka (Tomato and Pepper Stew)

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 3 cloves Garlic
• 28 oz Canned crushed tomatoes
• 1 can Canned chickpeas
• 2 tablespoons Tomato paste
• 1 teaspoon Cumin
• 1/2 teaspoon Paprika
• 1/4 teaspoon Chili powder
• 1/2 teaspoon Salt
• 2 tablespoons Fresh parsley

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it warm until it shimmers.
2. 2Add the 1 medium onion, 1 medium red bell pepper, and 1 medium green bell pepper to the skillet. Cook, stirring every minute or so, until the vegetables are soft and the onion is translucent, about 5 to 7 minutes.
3. 3Add the 3 cloves of minced garlic to the skillet and cook, stirring constantly, until it smells fragrant, about 1 minute. Be careful not to burn the garlic.
4. 4Stir in the 28 oz canned crushed tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/4 teaspoon of chili powder, and 1/2 teaspoon of salt. Stir everything together until well combined. Bring the mixture to a gentle simmer.
5. 5Add the 1 can of drained chickpeas to the skillet. Stir them into the tomato mixture. Cover the skillet and let it simmer gently for 15 minutes, stirring occasionally, allowing the flavors to meld together. The sauce should thicken slightly.
6. 6Remove the skillet from the heat. Sprinkle the 2 tablespoons of fresh parsley over the top. Serve the Egyptian Shakshuka hot.

Substitutions

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