Spicy Vegan Shakshuka
Peel and chop the onion in medium dice. Peel and dice the garlic cloves.
Heat a skillet over medium heat, add olive oil and when warm add onion garlic. Saute for 2 minutes, until the onion turns golden. Add the tomatoes, salt, pepper, smoked paprika, chili powder, and cumin and bring to a simmer. Taste and adjust seasoning if required.
Drain the chickpeas and add to mixture. Cook about 10 minutes on medium heat.
Take off the heat and serve with fresh chopped parsley and bread.