October 23, 2018
This savory blend of ripe tomatoes, onions, chunky red peppers, garlic and spices mixed with crispy chickpeas is so simple to make and sensational to eat!
1 cup Ziyad Brand chickpeas
1 tbsp olive oil
1 pouch Wild Garden Tunisian Shakshouka
2 tbsp chopped parsley
1Add the chickpeas and olive oil to a skillet. Saute on medium high heat for a few minutes until the chickpeas begin to lightly color.
2Reduce the heat to medium, add the Wild Garden Shakshuka sauce and bring to a simmer.
3Make wells in the sauce and crack an egg into each well.
4Cook for a few minutes on medium until the whites are set. Or cover and cook until the eggs are done to your liking.
5Sprinkle on the chopped parsley and serve hot with pita or naan bread.
Recipe from Hungry Couple NYC