Spiced chickpea & tomato skillet

What you need

• ·300g chickpeas
• ·200g firm tofu
• ·250g chopped tomatoes
• ·120g white potatoes
• ·120g mixed peppers
• ·80g onions
• ·8g ground spices (cumin, paprika, turmeric)
• ·8g garlic
• ·8g olive oil

Method

1. 1Dice the potato small — 1cm, no bigger — and fry it in the oil for 10 minutes so it is nearly done before anything wet arrives.
2. 2Onion and peppers in for 5, then garlic and spices for one minute until the pan smells of cumin.
3. 3Tomatoes in, and simmer 6 minutes until it stops being watery.
4. 4Chickpeas and crumbled tofu last, crushing a handful of the chickpeas against the pan so the sauce clings.
5. 5Salt it twice. Tinned tomatoes need more than you expect.

Shakshuka's shape without the eggs. It reheats better than the egg version ever did.

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