Chickpea Shakshuka (4)

A one dish recipe from ” Mob Veggie” by Ben Lebus.

Chickpea Shakshuka (4)
Print Recipe
Chickpea Shakshuka (4)
Print Recipe
  1. Chop the onions, peppers and garlic cloves. Finely chop some coriander.
  2. Heat a large frying pan and add a glug of oil. Tip in the chopped vegetables and saute for 5 minutes, stirring often, or until the vegetables are softened.
  3. Add the tomato puree, some salt and pepper, parika, cumin and chilli powder together with a handfulof chopped coriander. Fry for 3 minutes, stirring often and letting the spices release their flavours.
  4. Add the tomatoes to the pan. Drain and rinse the chickpeas and tip in. Simmer for 10 minutes on low.
  5. Make little hollows in the sauce and break in the eggs. Cover and cook until the eggs are just cooked through.
  6. Toast the sourdough to serve alongside. Finish with a squeeze of lemon and the remaining chopped coriander.,
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