Chickpea shakshuka

Heat 1 tablespoon of olive oil in a large skillet, then add the finely chopped onion and diced bell pepper. Sauté over medium heat for 5-10 minutes until softened.

Add the crushed garlic, sweet paprika, and ground cumin, then sauté for a few seconds to release their aroma. Next, add the canned tomatoes (lightly crushed with a fork) and simmer until the sauce thickens.

Add the rinsed chickpeas, season with salt and pepper, and cook for a few more minutes. Make four small wells in the sauce and crack an egg into each.