Chickpea Shakshuka

Name: Chickpea Shakshuka
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 cups Chickpeas; 1 Red Pepper, chopped; 1 Zucchini, chopped; 1/2 medium White Onion, chopped; 1/2 Habanero Pepper, minced; 1 TBSP Date Syrup; Avocado Oil, for sautéing; 6 Plum Tomatoes, cut in quarters; 3 TBSP Date Sugar, you can opt for Date Syrup; 1 TBSP dried Oregano; 1 TBSP Onion Powder; 1 tsp dried Thyme; 1/2 tsp Sea Salt, adjust to taste; 1/4 tsp Ceylon Cinnamon; 1/4 tsp Cayenne Pepper; Fresh Basil; Avocado; Flatbread or Naan

5 steps

Prep:5minCook:25min

You’re going to love this hearty one-pot wonder mainly because you can add any vegetable you like (so you don’t waste that red pepper that’s been chilling in the back since Monday mhmm) to the base and of course it’s another gluten-free dish.

Updated at: Thu, 17 Aug 2023 09:05:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories637.2 kcal (32%)

Total Fat17 g (24%)

Carbs101.7 g (39%)

Sugars27.3 g (30%)

Protein25.2 g (50%)

Sodium369.2 mg (18%)

Fiber20.3 g (73%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Puree all the tomato sauce ingredients in a blender. Set aside.

BlenderMix

Step 2

Over medium high heat, add avocado oil to a skillet. Sauté onions, red pepper, zucchini and habanero pepper until fragrant— about 5 minutes.

CooktopHeat

Step 3

Next mix in tomato sauce, bring to a simmer— about 2 minutes.

CooktopHeat

Step 4

Now mix in your chickpeas and Date Syrup, reduce heat to medium low. Cover with a lid or foil wrap so the sauce thickens. This should take between 15 to 20 minutes.