QUICK ONEPOT CHICKPEA SHAKSHUKA

Here is my time, wash up, budget friendly comforting meal perfect for breakfast, brunch or dinner!

• Add eggs to make it brunch!
• Add grains or potato with a side salad for a hearty dinner!
• Add some water to thin it out to make it a stew and add some bread to mop it all up!

Chickpea served with bread.

INGREDIENTS

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, smashed
• 1 can of chick peas
• 1 can of diced tomato
• 1/2 can of water
• 1 tbsp mixed herbs
• 1 tbsp tomato paste
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• salt & pepper to season

Optional

• 1/2 tsp turmeric
• 1/4 tsp chilli
• fresh herbs (basil, parsley, spring onion, chives)

Instructions

1. Heat up a pot with the oil and chilli
2. Cook the onion until soft and translucent, add the garlic until fragrant
3. Cook out the tomato paste for a minute
4. Drain and add the chickpeas to the pot
5. Add the canned tomato, water and spices
6. Simmer the mixture until the sauce has reduced, stirring occasionally

Chickpea served with rice and miso eggplant.