Chickpea Shakshuka

Dice your onion and bell pepper and mince your garlic.

Over medium heat, sauté your chickpeas in olive oil until golden brown, then season with salt and set aside.

Sauté your onions and bell pepper until softened, then add your minced garlic, chili powder, and cumin and cook for a minute.

Add your tomato sauce, water, salt, sautéed chickpeas, and mix.

Create three holes with a ladle, then crack in your eggs.

Cover with a lid and cook until the eggs are your desired doneness.

Mix your greek yogurt with a fork or whisk (this is a trick Chipotle uses for its smooth, silky sour cream)

Dollop your Greek yogurt on top, garnish with parsley and chili powder, and serve.