Spiced chickpeas and tomatoes with warm pita
A shakshuka-style pan of spiced tomatoes and chickpeas to scoop up with bread.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chickpeas (can)1 can
- Diced tomatoes (can)1 can
- Yellow onions100 g
- Bell peppers1 bell pepper
- Pita bread4 pitas
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Chop the onion and the pepper. Heat a tablespoon of oil in a pan over a medium heat and cook them for 5 minutes until soft. Stir in a teaspoon of cumin and a teaspoon of paprika.100 g yellow onions1 bell pepper
- Add the diced tomatoes and the drained chickpeas. Simmer for 10 minutes, stirring now and then, until thick. Season with salt.1 can chickpeas1 can diced tomatoes
- Warm the pitas in the toaster. Serve the chickpeas in bowls with the pita for dipping.4 pitas
Squash a few chickpeas with the back of a spoon so the sauce turns rich and thick.
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