Recipe: Shakshuka paired with Pinot blanc Reserve - Winter's Hill Estate

Ingredients

• 1 Tbsp olive oil
• 1/2 cup diced white onion
• 1 medium red bell pepper (chopped)
• 3 cloves garlic, minced
• 1 28-ounce can crushed tomatoes
• Sea salt to taste
• 2 tsp smoked or sweet paprika
• 1 tsp ground cumin
• 2 tsp chili powder
• 1/4 tsp ground cinnamon
• (optional) 1 pinch cayenne pepper (optional, add more for more heat)
• 1 pinch each cardamom and coriander
• 1 15-ounce cans cooked chickpeas (rinsed and drained)
• 1 cup couscous (I prefer Israeli Pearl couscous because it’s bigger)