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Mobile
Tablet
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5 MINS
25 MINS
6
♬ original sound - Barbary & Oak
INGREDIENTS
1 tbsp olive oil
1/2 cup diced white onion or shallot
1/2 medium red bell pepper (chopped)
3 cloves garlic, minced
1 can chopped tomatoes
1-3 tbsp tomato paste
2-3 tsp maple syrup
Sea salt
2 tsp smoked or sweet paprika
1 tsp ground cumin
2 tsp chili powder
1/4 tsp ground cinnamon
Parsley, to serve
Lime
1 ½ cans cooked chickpeas (rinsed and drained)
½ bunch fresh Dill chopped/ 2 tbsp dried
4-5 whole kalamata or green olives
Pitta bread
METHOD
1. Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add a splash of olive oil followed by the chopped onion, bell pepper, and garlic. Cook for 4–5 minutes, stirring often, until softened and fragrant.
2. Stir in the crushed tomatoes, tomato paste, coconut sugar, salt, paprika, cumin, chili powder, cinnamon, and any optional spices (cayenne, cardamom, coriander). Mix well to combine.
3. Bring to a gentle simmer over medium heat. Cook for 2–3 minutes, stirring frequently.
4. Stir in the chickpeas and olives (if using). Reduce heat to medium-low and simmer uncovered for 15–20 minutes to allow flavors to meld.
5. Taste and adjust seasonings as needed—add more spices for depth, heat, or sweetness. Continue simmering for a few extra minutes if desired to deepen the flavor.
6. Enjoy warm on its own or serve over rice, pasta, or with bread. It pairs beautifully with a fresh kale salad. Garnish with lemon juice, extra olives, and chopped parsley or cilantro, if desired.
TIP
Serve as part of a brunch spread with hummus, olives, fresh herbs, and lemon wedges.