recipe

Green chickpea shakshuka

15-20 minutes

A quick and easy recipe that has so much flavour and gut-ness! The chickpeas were canned so it took me less than 20 minutes to prep. Hope you’ll try it, for breakfast or lunch!

1 bunch cavolo nero
1/2 onion or 1 shallot
2 cloves garlic
1 can @boldbeanco chickpeas (700gr)
cumin, coriander & smoked paprika
2-4 eggs
parsley & @bionaorganic kimchi to garnish

Dice the onion and sauté until softened in olive oil.
Blanch the cavolo nero in boiling water for 1min and then soak in a bowl of ice water (to stop the cooking process and preserve nutrients). Drain well and blend with olive oil and salt/pepper.
Add minced garlic in the onion and sauté for 1-2 mins. Stir in chickpeas, spices & salt. Mix well and add in the cavolo nero sauce.
Create small wells in the mixture and crack the eggs into each well. Cover the skillet and cook until the eggs in low heat about 5-7 minutes (for runny yolks!).
Add some parsley and kimchi for extra gut-ness and serve with lots of bread!