After several attempts at putting a picture in here, I'll just have to go ahead with the recipe. Note: This can be made in one pot. I love that!
INGREDIENTS
- 1 Tbsp olive or avocado oil
- 1/2 cup 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 crushed tomatoes
- 1-3 Tbsp tomato paste
- 2-3 tsp coconut sugar or maple syrup (or omit if avoiding sugar)
- Sea salt to taste
- 2 tsp smoked or sweet paprika
- 1 tsp ground cumin
- 2 tsp chili powder
- 1/4 tsp ground cinnamon
- 1 pinch cayenne pepper (optional)
- 1 pinch each cardamom and coriander (optional)
- 1 ½ 15-ounce cans cooked chickpeas (rinsed and drained)
- 4-5 whole kalamata or green olives (optional // pitted and halved)
Instructions
- Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
- Add tomato puree or diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), cardamom, and coriander (optional). Stir to combine.
- Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently.
- Add chickpeas and olives (optional). Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the beans.
- Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), chili powder for smoke/heat, or olives for saltiness and to balance the tomato flavor. Cook longer, as needed, to develop flavors.
- Serve as is or with bread, pasta, or rice. Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional).
From The Minimalist Baker
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