• naturallybright

Chickpea Shakshuka

If you fancy a change from eggs for breakfast why not try this tasty recipe, which will keep you full and satisfied.

Serves 4

30 Minutes


1 tbsp Coconut Oil

1 Onion

2 Red Peppers

4 Garlic Cloves

2 x Cans of Tomatoes

2 Tbsp Tomato Paste

2 x Can Chickpeas

2 Tbsp Maple Syrup

1 Tbsp Paprika

1 Tbsp Ground Cumin

1 tsp Cayenne Pepper

Method :

- Fry onions for 5 minutes in a pan with olive oil. Meanwhile chop the onions and peppers and add them to the pan.

- Then the garlic and spices for a few more minutes

- Add tomato paste, tomatoes, sea salt and pepper, stir well and allow to simmer on a medium heat with the lid on

- Take the lid off and add the cooked chickpeas and maple syrup and bubble away for 10 minutes to allow to reduce down and the chickpeas to soften further

- Dish up with a scatter of fresh coriander on top and enjoy!


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