Chickpea Shakshuka

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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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

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.

Step 3

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

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.

Step 5

Once it’s done, serve with fresh basil and avocado. You can pair this with fresh naan, bread, quinoa or just enjoy it as is.