Chickpea Shakshuka with plant-based 'eggs'

My daughter recently made Shakshuka in her home economics class and just 'left out the eggs' so I created this plant-based version. It's delicious, warming and so easy to make! With just a hint of spice, this is a recipe that will be a favourite in your house too. Serve with rice, potatoes or bread.

INGREDIENTS

  • 1 onion, finely chopped

  • 3 cloves garlic, finely minced

  • 1 small red capsicum, finely diced

  • 1 T smoked paprika

  • 1/2 t cumin, ground

  • ½ t coriander, ground

  • ¼ t cardamom, ground

  • 1/4 t chili powder

  • 1/4 t cinnamon, ground

  • 1 can crushed tomatoes

  • 3 T tomato paste

  • 1 T miso

  • 2 T maple syrup

  • 2 cans chickpeas, drained and rinsed