ShakshukaTotal Recipe Yield: 8-10 servings
Portion Size: 1.5 cups
Vegan: Yes
LO Vegetarian:听驰别蝉
Contains Pork:听狈辞
Contains Alcohol:听狈辞

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 teaspoon聽red chili flakes
  • 4 15 ounce cans of organic garbanzo beans drained聽
  • 4 teaspoons聽Hungarian paprika
  • 2 teaspoons聽ground cumin
  • 4 15 oz cans of petite diced low salt Hunts tomatoes
  • 1 teaspoons聽black pepper
  • Juice of 1/2-1 lemon
  • 1 tablespoon聽chopped 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. 聽
  • 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." -聽Andrea Kaiser