Low Carb Matbucha
Dive into the rich, vibrant flavors of Low Carb Matbucha, a wholesome twist on the classic North African tomato and pepper salad. This keto-friendly version keeps all the bold, smoky goodness intact while staying light on carbs, making it perfect for a health-conscious lifestyle. Featuring roasted red bell peppers, ripe tomatoes, and a subtle kick from jalapeño, this dish is gently simmered with aromatic spices like paprika and cumin for a deep, robust flavor profile. A hint of sweetness from erythritol and a splash of fresh lemon juice balance out the flavors beautifully. This one-pot recipe requires minimal prep but delivers maximum flavor, and it can be served warm or chilled as a savory dip, side dish, or topping. Easy to make ahead and perfect for meal prep, this low-carb matbucha is a versatile, gluten-free, and vegan-friendly addition to your culinary repertoire.
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Recipe Information
Ingredients
- 2 red bell peppers
- 6 large ripe tomatoes
- 3 tablespoons olive oil
- 4 large garlic cloves
- 1 medium jalapeño pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon sweetener of choice (such as erythritol)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Begin by preparing the vegetables. Roast the red bell peppers directly over a gas flame or under a broiler until the skin is blackened and charred. Place them in a paper bag to steam for 10 minutes, then peel off the skin, remove the seeds, and cut into small pieces.
Blanch the tomatoes by scoring a small 'X' at the bottom of each. Boil them in water for about 1 minute and then transfer them to an ice bath. Peel off the skins, core, and chop the tomatoes into small cubes.
Mince the garlic cloves and the jalapeño pepper, being sure to remove the seeds if you prefer less heat.
In a large saucepan over medium heat, warm the olive oil. Add minced garlic and jalapeño, sautéing for about 2 minutes until fragrant, but be careful not to burn the garlic.
Add the chopped tomatoes to the saucepan, stirring well, then add the chopped red bell peppers, continuing to stir.
Season the mixture with paprika, ground cumin, sweetener, salt, and black pepper. Stir thoroughly to ensure all ingredients are well combined.
Reduce the heat to low and cover the saucepan partially with a lid. Let the mixture simmer gently for about 90 minutes, stirring occasionally. As it cooks, it should thicken as the moisture evaporates.
Once the mixture has reached a thick, chunky consistency and all the flavors have melded, stir in the lemon juice.
Taste and adjust seasoning if needed. Let it cool slightly before serving.
Serve warm or at room temperature. Matbucha can be refrigerated in an airtight container for up to a week.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 38.1 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3350 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
