Chickpeas Shakshuka

Veg-Chickpeas Shakshuka

Source - Google | Image By- https://pulses.org/

This seems funny or weird to you all, but this dish does exist. This is a North American dish, purely made up of veggies, somehow similar to Indian channa curry but still gave its unique flavor

Chana needs no introduction as we all know it.it is one of the most popular words used in the food world. Chana /chickpeas cooked basically after soaked for 5/6 hour or overnight. This chana shakshuka is an easy recipe. Chana is a common term used to mention chickpeas curry, where each region has their own way of making chana.

This is a unique chana curry you can make at home for your everyday meal. I make this curry almost every week and it is one of our favorite curries at lunch. The smoky intense flavor in the tomato sauce, I was hooked.

The recipe I am going to share will yield you a very delicious and flavor full curry.

This chana shakshuka goes well with paratha, naan, rice, poori it goes well with all dishes. This is a 30min the recipe starts with onions, garlic, and bell pepper. Next comes the tomato puree,(you can add diced tomatoes) and tomato paste for plenty of rich, hearty platter.

Seasoning can partially be whatever you have in your kitchen, but I felt that cumin, chili powder, cayenne(hot chilly powder) coriander and cardamom worked best, giving the dish a smoky, rich and comforting flavor

This recipe is quite amazing,

Smoky

Protein- fiber-rich

Spicy

Rich

Tomato flavored

And insanely easy to make

Servings- 3

Preparation time-5 min

Cook time- 25 min

Total time- 30 min

Cuisine- North African

Difficulty- medium

INGREDIENTS:

SHAKSHUKA

• 1 Tbsp vegetable oil
• 1/2 cup diced onion
• 3 garlic chopped
• ½ cup tomato puree or diced tomatoes with salt
• 3 tsp tomato paste
• ½ tsp of sugar (or stevia to taste)
• salt to taste
• 1 tsp cumin
• 2 tsp chili powder
• 1/4 tsp cinnamon
• 1 pinch cayenne pepper (optional)
• 1 pinch each cardamom and coriander powder (optional)
• 1 1/2 cup cooked chickpeas (rinsed and drained)
• Lemon wedges and rice for serving 

METHOD:

1. Heat a pan over medium heat. Once hot, add oil, onion, bell pepper, and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.

2. Add tomato puree or diced tomatoes, tomato paste, sugar, salt, cumin, chili powder, cinnamon, cayenne pepper (optional), cardamom, and coriander (optional). Stir to combine.

3. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently. If you're ok with a chunkier texture, leave as is. Or, scoop 3/4 of the sauce in the blender and blend until smooth for a creamier result!

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

5. Taste and adjust seasonings as needed, adding more cumin for smokiness, sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), or chili powder for smoke/heat.

6. Serve as is or with rice or naan. Garnish with fresh lemon juice, and coriander leaves for extra flavor (optional)

Source - Google | Image By- https://elavegan.com/

Thank you for visiting my recipe, this is one of the easiest recipes I make, I love to Share this with you all, have it in normal days or on the occasion, or with your a special one, if you are trying this video do tag me on Instagram and Facebook, if you like this recipe please comment and any questions regarding this recipe do contact me...