Shakshuka with Spiced Chickpeas

Sweet roasted pasted tomatoes simmered with roasted pepper, garlic and spiced chickpeas, with micro-cilantro to top. If you’d like, set eggs in the shakshuka<br /><br />
The Veggies: Tomato; Bell Pepper (Lost River Farm, Natick, MA); Rutabaga [Brookford Farm, Canterbury, NH] Cilantro [Duck Hollow Farm, Sherborn, MA] <br /><br />
Legume: Chickpeas <br /><br />
Fruit: Meyer Lemon (Fairview Orchard, Ojai, CA)<br /><br />
Spice: Cumin, Thyme; Garlic [Heartbeet Farm, Berkley, MA]; Olive Oil, Salt <br /><br />
Vegan<br /><br />
Tools Needed: Oven, baking sheet, stovetop, soup pot<br /><br />
Ready In: 30 min.<br /><br />
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