Chickpea Shakshuka

Here is a super satiating recipe that is sure to hit the spot. With a variety of flavors that blend very smoothly, your taste buds will be excited for every bite. Pair with rice, bread or pasta.


  • 1 tbsp olive oil

  • 1/2 cup shallot, diced

  • 1/2 medium red bell pepper, chopped

  • 3 cloves garlic, minced

  • 1 28oz can crushed tomatoes

  • 2 tbsp tomato paste

  • 3 tsp maple syrup

  • Salt to taste

  • 2 tsp smoked paprika

  • 1 tsp cumin

  • 1 tsp chili powder 

  • 1/4 tsp cinnamon

  • Dash of cayenne pepper

  • Dash of each cardamom and coriander

  • 1 1/2 15-ounce can chickpeas, rinsed and drained

  • 4-5 kalamata olives, pitted


1. Heat olive oil in large skillet over medium heat. Once hot, add onion, bell pepper and garlic. Sauté for 5 minutes, stirring frequently, until soft..

2. Add diced tomatoes, tomato paste, maple syrup, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper, cardamom, and coriander. Stir to combine.

3. Bring to a simmer over medium heat and cook for 3 minutes, stirring frequently.

4. Add chickpeas and olives. Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop into the beans.

5. Taste and adjust seasonings as needed. Cook longer, as needed, to develop flavors.

6. Serve as is or with bread, pasta, or rice. Enjoy!