Shakshuka
Total Recipe Yield: 8-10 servings
Portion Size: 1.5 cups
Vegan: Yes
LO Vegetarian:Ìý³Û±ð²õ
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç
Ingredients
- 1/3 cup olive oil
- 2 large onions roughly chopped
- 1 teaspoon salt
- 8 cloves of garlic finely chopped (can sub 2 Tbsp jarred chopped garlic)
- 2 teaspoonÌýred chili flakes
- 4 15 ounce cans of organic garbanzo beans drainedÌý
- 4 teaspoonsÌýHungarian paprika
- 2 teaspoonsÌýground cumin
- 4 15 oz cans of petite diced low salt Hunts tomatoes
- 1 teaspoonsÌýblack pepper
- Juice of 1/2-1 lemon
- 1 tablespoonÌýchopped cilantro
- 1 tablespoon chopped flat leaf parsely
- 8 oz crumbled feta (optional)
Directions
- Heat oil in a large oven proof skillet or electric frying pan. Over medium-high heat, add onions and 1/2 tsp salt and cook, stirring occasionally until onion is soft and golden around 8 minutes. Ìý
- Add chickpeas, paprika, cumin and red pepper flakes and cook 2 minutes longer.
- Add tomatoes with their juices and remaining 1/2 tsp salt. Bring to a boil and then reduce heat to medium low. Simmer, stirring occasionally until the sauce thickens about 15 min or longer for a thicker sauce.
- Adjust salt and pepper add additional red pepper flakes for more spice if desired. Squeeze lemon over the mixture and taste again. Add more lemon if desired.
- Garnish with chopped parsley and cilantro.
- Serve with warm pita and crumbled feta.
Why did you choose to submit this recipe?
"An easy and delicious weekenight dinner that Noah requests often." -ÌýAndrea Kaiser