Fall, Main DishesTrudy Crane

Chakchouka

Fall, Main DishesTrudy Crane
Chakchouka

Chakchouka

Preparation: 20 minutes

Cooking time: 30 minutes

Servings: 8

45 ml (3 tablespoons) of olive oil

2 onions, diced

2 red peppers, diced

1 green pepper, diced

2 cloves of garlic, peeled

5 ml (1 teaspoon) ground cumin

5 ml (1 teaspoon) smoked paprika

3 ml to 5 ml (1/2 to 1 teaspoon) of cayenne pepper

1 can of 389 ml (about 1 ½ cups) diced tomatoes

1 can of 540 ml (about 2 cups) chickpeas, rinsed and drained

5ml (1 teaspoon) of salt

Hummus, to taste

Garlic Bread

1 country bread, preferably sourdough

Olive oil, to taste

1 garlic clove, peeled

In a cast iron skillet on the stove top, sauté onions and peppers in olive oil. Add the garlic and cook for another two minutes. Add spices, tomatoes, chickpeas and salt. Simmer at least 30 minutes or until the juice has reduced by half and the chakchouka has thickened. Garnish with hummus. On the grill, brown large slices of bread drizzled with a drizzle of olive oil on a rack, then rub them with the clove of garlic. Serve with the chakchouka.

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