Eggplant & Chickpea Shakshuka
An egg-free take on shakshuka: tender, golden eggplant and hearty chickpeas simmered in a thick, cumin-and-paprika-spiced tomato sauce brightened with lemon. Scoop it up straight from the skillet with crusty bread.
20m prep · 40m cook · 4 servings
Ingredients
- 1 whole Globe Eggplant
- 2 can (15 oz) Chickpeas
- 1 can (28 oz) Crushed Tomatoes
- 1 whole Yellow Onion
- 1 whole Red Bell Pepper
- 4 cloves Garlic
- 2 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Ground Coriander
- 4 tbsp Olive Oil
- 1 ¼ tsp Salt
- ½ tsp Black Pepper
- 1 ½ tbsp Lemon Juice
- ¼ cup Fresh Parsley
- 1 loaf Crusty Bread
Instructions
Estimated nutrition (per serving)
Calories385 kcal
Protein10g
Carbs51g
Fat17g
Fiber12g
Sodium1085mg
Sugar13g