Chickpeas shakshouka

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This is the dish I don’t mind turning my stove on even in the Summer heat. So divine and full of beautiful flavours, a true Summer on a plate for me.

What you’ll need to serve 4 people:

  • 1-2 onions
  • 4 fresh red peppers
  • 4-6 larger tomatoes
  • 100g tomato pelati
  • 200g cooked chickpeas
  • a few branches of fresh thyme
  • chili (optional)
  • salt, pepper, paprika
  • olive oil
  • fresh parsley

So let’s cook:

Rinse the thyme with hot water shortly then take the leaves off and towel dry it. Prep the spices and finely dice the chili.

Chop the onion, tomato and pepper.

Preheat the pan, add a spoon of oil and pop in the spices first. Stir fry it for some 10 secs than add and saute the onion.

Add the pepper, fry it for a bit together with spices and onion, then add the fresh tomato and leave all to simmer for about 10 mins or until the pepper is soft and tomato reduced. Add the chickpeas and pelati, mix it all and leave to cook for another 10mins for the sauce to reduce and thickens.

When done, sprinkle with fresh parsley and enjoy!

 

 

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