Chickpea Shakshuka

Ingredients

• 2 tbsp olive oil
• 1 large red bell pepper, diced
• 1 large onion, diced
• 3 garlic cloves, roughly chopped
• 1 29 ounce can plain, unsalted tomato sauce
• 1 6 ounce can plain tomato paste
• 1 teaspoon Sea salt (or to taste)
• Ground spices: cinnamon, paprika, cumin, chili powder, cayenne and cardamom -- 3/4 to 1 teaspoon of each, or to taste
• 4 tablespoons pure maple syrup (use generous tablespoons!)
• 1 tablespoon capers (or to taste)
• 6 kalamata olives, pitted and sliced lengthwise in half
• 2 15.5 ounce cans chickpeas, drained and rinsed
• Optional garnish: cilantro leaves

Instructions

1. In a heavy, 12-inch-diameter skillet, warm the olive oil over medium heat. Add the pepper and onion, and saute until soft -- about 5 minutes. Add the garlic, and saute just until fragrant -- about 15 seconds.
2. One ingredient at a time, stir in the tomato sauce, tomato paste, spices, maple syrup, capers, and olives. Then cover the skillet, lower the heat, and let the mixture simmer until the flavors meld -- about 5 minutes.
3. Stir in the chickpeas, cover the skillet, and simmer until chickpeas are warmed throughout -- about 5 minutes.
4. Ladle the shakshuka over brown rice; garnish each serving with a few cilantro leaves.