Vegan shakshuka with peppers and chickpeas

Vegan shakshuka with peppers and chickpeas

Estimated time: 35 minutes · Yield: 3–4 servings

Allergens: No major allergens in the basic ingredients; check additions. Check package labels and cross-contact risks.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 red pepper, diced
• 1 green pepper, diced
• 3 garlic cloves, crushed
• 4 large tomatoes, diced
• 1 tbsp tomato paste
• 1 tbsp sweet paprika
• 1 tsp cumin
• 1 tsp hot paprika, optional
• Salt and pepper to taste
• 1 cup cooked chickpeas, optional
• Chopped coriander or parsley to garnish

Method

1. Heat olive oil in a large pan over medium heat.
2. Fry onion until translucent and golden. Add peppers and cook for about 5 more minutes until softened.
3. Add garlic for about 1 minute, then sweet paprika, optional hot paprika, cumin and a little salt and pepper. Stir well.
4. Add tomatoes and tomato paste. Cook over medium-low heat for about 10–15 minutes until softened and thickened.
5. If using chickpeas, add them now and stir gently.
6. Simmer for about 5 more minutes; taste and adjust seasoning.
7. Garnish with coriander or parsley and serve hot with fresh bread or pita.

Cooking tip

Cooking times vary between ovens and pans. Adjust seasoning before serving.