This shakshuka/tagine/whatever you want to call it is my kind of food. Chickpea pile with 20398520985321 flavors going on that you can sop up with pita bread, rice or quinoa. Do not be overwhelmed by the ingredient list. Most of these spices are optional and the whole dish comes together in one skillet.
- 1 tablespoon olive oil
- 0.5 cup diced yellow onion
- 1 small red bell pepper, chopped
- 3 cloves garlic, minced
- 1 28 ounce can diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoons coconut sugar
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 2.25 teaspoons chili powder
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon cardamom (optional)
- 0.25 teaspoon coriander (optional)
- 0.5 teaspoon turmeric (optional)
- 2 15- ounce cans cooked chickpeas, rinsed and drained
- 2 cups cooked quinoa (or rice)
- 1/3 cup fresh parsley, chopped
- A few lemon wedges
- Pita bread (optional)
- Heat cast iron skillet over medium heat. Add olive oil, onion, red bell pepper and garlic. Stir for 5 minutes.
- Add diced tomatoes, tomato paste, sugar, salt, and all the spices. Stir for a few minutes. Transfer ¾ of this mixture to a blender and blend (can still be a little chunky). Add back to the skillet.
- Add chickpeas to skillet, stir and let simmer for 20 minutes. Add any seasonings you feel necessary. Serve with quinoa, pita and lemon.
Inspired by MinimalistBaker