Spicy Chickpea and Kale Shakshuka

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic
• 1 large onion
• 1 large bell pepper
• 1 teaspoon cumin seeds
• 2 cups chickpea
• 2 cups kale
• 28 ounces tomatoes
• 1 teaspoon red pepper flakes
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1Heat olive oil in a large skillet over medium heat.
2. 2Add minced garlic, chopped onion, and diced bell pepper to the skillet, sautéing until softened.
3. 3Stir in cumin seeds, and cook until they start to pop.
4. 4Mix in rinsed and drained chickpeas, stirring for a few minutes to allow flavors to meld.
5. 5Add chopped kale to the skillet, sautéing until it starts to wilt.
6. 6Pour in diced tomatoes and add chili flakes, turmeric, smoked paprika, salt, and black pepper. Stir well to combine.
7. 7Bring the mixture to a simmer and let cook uncovered for 20 minutes, allowing the sauce to thicken.
8. 8Adjust seasoning to taste, adding more salt or chili flakes as desired.
9. 9Serve hot, garnished with a sprinkle of fresh herbs if desired.
10. 10Enjoy with a side of whole grain bread or as is for a gluten-free option.