1-Pot Chickpea Shakshuka by Minimalist Baker

• 1 tbsp avocado oil
• 1/2 diced white onion or shallot
• 1/2 medium red bell pepper (chopped)
• 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
• 1 28-ounce can tomato puree OR diced tomatoes with salt
• 3 tbsp tomato paste
• 1 tbsp coconut sugar or maple syrup (or stevia to taste)
• Sea salt
• 1 tsp smoked or sweet paprika
• 1 tsp ground cumin
• 2 tsp chili powder
• 1/4 tsp ground cinnamon
• pinch cayenne pepper
• a pinch each cardamom and coriander (optional)
• 1 1/2 15-ounce cans cooked chickpeas
• 4 whole kalamata or green olives (optional // pitted and halved)

FOR SERVING optional

• Lemon wedges
• Bread (gluten-free or this recipe or flatbread)
• Fresh chopped parsley or cilantro
• Rice or cauliflower rice
• Brown rice pasta (I love Trader Joe’s organic brand with quinoa)