10 minutes
Cook Time
16 minutes
Cooking Level


  • 1 Pure Flavor® Orange Sweet Bell Pepper, chopped
  • 1 lb Pure Flavor ® Roma Tomatoes, blanched & peeled
  • 2 medium yellow onions, chopped
  • 2 garlic cloves, chopped
  • 1 large sweet potato, cubed
  • 1 jar shakshuka sauce
  • 1 lemon, juiced
  • 2 cups rice, cooked
  • 2 cups chickpeas, rinsed & drained
  • 1 cup vegetable broth
  • ½ cup chopped dried apricots, chopped
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp coriander
  • 1 tsp cinnamon
  • ½ tsp turmeric
  • Parsley leaves, for garnish
  • Cilantro leaves, for garnish
  • Iceberg lettuce, for serving
  • Salt, to taste


Step 1

Heat olive oil over medium heat until just shimmering in a large heavy pot or Dutch oven.

Step 2

Add peppers, onions, and sweet potatoes, and sauté for 8 minutes, stirring occasionally until the vegetables are medium firm.

Step 3

Add shakshuka sauce, garlic, and spices and stir well to combine.

Step 4

Next, add tomatoes, paste, apricots, broth, chickpeas, and lemon juice and cook covered for 8 minutes on medium-high heat, mixing regularly with a wooden spoon.

Step 5

Remove from heat and sprinkle with fresh parsley and cilantro.

Step 6

To serve, place a spoonful of rice in each lettuce cup then add a spoonful of mixture. Enjoy!

Pro Tip

To elevate this dish further, serve in Boston Lettuce wraps for a creamier texture.

Recipe created by Stacie Zollars