Spiced chickpeas and tomatoes with warm pitta
A shakshuka-style pan of spiced tomatoes and chickpeas to scoop up with bread.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chickpeas (tin)1 tin
- Chopped tomatoes (tin)1 tin
- Brown onions100 g
- Peppers1 pepper
- Pitta breads4 pittas
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 shop 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 brown onions1 pepper
- Add the chopped tomatoes and the drained chickpeas. Simmer for 10 minutes, stirring now and then, until thick. Season with salt.1 tin chickpeas1 tin chopped tomatoes
- Warm the pittas in the toaster. Serve the chickpeas in bowls with the pitta for dipping.4 pittas
Squash a few chickpeas with the back of a spoon so the sauce turns rich and thick.
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