Vegan Shakshuka with Chickpeas

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 1 medium Bell Pepper (any color)
• 3 cloves Garlic
• 28 oz Crushed Tomatoes
• 1 can Chickpeas
• 1 tsp Smoked Paprika
• 0.5 tsp Cumin
• 0.25 tsp Cayenne Pepper
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 0.25 cup Fresh Parsley

Instructions

1. 1Heat 2 tablespoons of olive oil in a large 10-12 inch skillet over medium heat, which is about 350°F (175°C). Add the 1 medium onion, cut into 1/2-inch pieces, and the 1 medium bell pepper, also cut into 1/2-inch pieces. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
2. 2Add the 3 cloves of garlic, minced, to the skillet and cook for 1 minute more, until fragrant. Be careful not to let the garlic burn.
3. 3Stir in the 28 oz of crushed tomatoes, the 1 can of chickpeas (drained and rinsed), 1 teaspoon of smoked paprika, 0.5 teaspoon of cumin, 0.25 teaspoon of cayenne pepper, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix everything together well.
4. 4Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly. The sauce should be thick enough to coat the back of a spoon.
5. 5Remove the skillet from the heat. Stir in the 0.25 cup of fresh parsley, chopped. Serve the shakshuka hot.

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