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Chickpea Shakshuka

Recipe by Partnership for a Healthier America




INGREDIENTS

1 tbsp vegetable oil

3/4 cup onion, diced

1/2 medium red pepper, diced

2 cloves garlic, minced

1 28-oz can tomatoes, whole, crushed or diced (or use 2 pounds fresh, chopped)

2 tsp smoked paprika

1 tsp cumin

2 tsp chili powder

Pinch cayenne pepper

2 15-oz cans chickpeas, rinsed and drained (or use 3 cups cooked chickpeas)

1/4 cup olives, sliced (either kalamata or green olives)

1/4 cup fresh parsley, minced



DIRECTIONS

Heat vegetable oil in a large skillet over medium heat. Add onion and red pepper and saute 4-5 minutes. Add garlic to onions and sauté another minute.


Add tomatoes and spices to the onion mixture. Bring to a simmer and cook for several minutes.


Add the chickpeas and olives. Reduce heat to low and simmer another 15 minutes to develop flavors, adding water a tablespoon at a time if it becomes too dry.


Serve over brown rice, if desired, topped with fresh parsley.



4 Servings





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