Egyptian Shakshuka (Tomato and Pepper Stew)
A flavorful vegetarian stew of tomatoes, peppers, and spices. Typically served with eggs, this recipe is adjusted with chickpeas to add texture and protein without egg.
15m prep + 25m cook4 servingsSafety: 98/100
EGG-free
280 cal|10g protein|40g carbs|10g fat|8g fiber
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
- 1Heat the olive oil in a large skillet over medium heat.
- 2Add the onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
- 3Add the garlic and cook for another minute.
- 4Stir in the crushed tomatoes, tomato paste, cumin, paprika, chili powder, and salt. Bring to a simmer.
- 5Add drained chickpeas, stir and simmer for 15 minutes.
- 6Garnish with fresh parsley and serve hot with bread.
Substitutions
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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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