CHICKPEA SHAKSHUKA 1 Tbsp oil 1/2 cup diced onion 1/2 medium red bell pepper (chopped) 3 cloves garlic, minced (~1 1/2 Tbsp) 28 ounces diced tomatoes 3 Tbsp tomato paste 1 Tbsp maple syrup (or stevia to taste) salt to taste 2 tsp smoked or sweet paprika 1 tsp ground cumin 2 tsp chili powder 1/4 tsp ground cinnamon 1 pinch each cardamom and coriander (optional) 1 1/2 15-ounce cans cooked chickpeas (rinsed and drained) 4-5 halved kalamata olives (or sun dried tomatoes) Saute onion, bell pepper and garlic Add diced tomatoes, tomato paste, maple syrup, and spices 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! Add chickpeas and olives (optional). Simmer for 15-20 minutes Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cardamom and coriander for earthiness (or slight curry flavor) Serve as is or with bread, pasta, or rice Garnish with fresh lemon juice, additional olives or sun dried tomatoes