Shakshuka with Chickpeas

- 1 Onion
- 1 Garlic clove
- 2 Red bell pepper
- 240g / 8.47oz drained Chickpeas
- 2 tbsp Rapeseed oil
- 1 tbsp Tomato paste
- 400g / 14.11oz from the jar Chunky tomatoes
- 300ml / 10.14fl oz Water
- to taste Salt
- to taste freshly ground Black pepper
- 0.5 tsp Ground cumin
- 4 Egg
- 1 bunch Parsley or cilantro
- 1 Spelt baguette

1. Peel and finely dice 1 Onion and 1 Garlic clove.
2. Halve, clean, wash, and dice 2 Red bell peppers.
3. Drain 240g / 8.47oz Chickpeas in a sieve, rinse with cold water, and let drain.
4. Heat 2 tbsp Rapeseed oil in a large pan and sauté the Onion and Garlic.
5. Add diced bell peppers and briefly sauté.
6. Add 1 tbsp Tomato paste and briefly roast.
7. Add 400g / 14.11oz Chunky tomatoes and 300ml / 10.14fl oz Water, then stir in drained Chickpeas.
8. Season with Salt, freshly ground Black pepper, and 0.5 tsp Ground cumin.
9. Simmer over low heat for about 25 minutes until the sauce thickens.
10. Make wells in the sauce with a spoon and carefully slide in 4 Eggs.
11. Cover and simmer for 10-15 minutes until the eggs are set.
12. Wash, dry, and finely chop 1 bunch Parsley or cilantro.
13. Sprinkle Shakshuka with herbs and serve directly from the pan with 1 Spelt baguette.