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Chickpea Shakshuka by Sarah of @thecuttingveg

Chickpea Shakshuka by Sarah of @thecuttingveg



  • 1 box Right Foods organic tomato soup
  • 1/2 tablespoon olive oil
  • 1/2 onion thinly sliced
  • 2 cloves garlic minced
  • 2-3 roasted red peppers from a jar patted dry and thinly sliced
  • 1 tsp cumin
  • 1 teaspoon paprika
  • Salt + pepper
  • 1 teaspoon balsamic vinegar
  • 1 15 ounce can chickpeas drained and rinsed
  • parsley and avocado (for serving)


  1. Heat olive oil over in a medium skillet over medium heat. Add onion and cook for 5 minutes until the onion is translucent. Add garlic and the roasted red pepper slices and cook until the garlic is fragrant, around one minute.
  2. Add cumin and paprika and toss to coat the vegetables. Season with salt and pepper, to taste. Add Right Foods organic tomato soup, balsamic vinegar, and chickpeas, and stir to combine.
  3. Cook uncovered for 8-10 minutes until the soup has reduced by about 1/4 of the original liquid level.
  4. Season with salt and pepper, to taste and serve the skillet with parsley, avocado, and bread for dipping.
  5. EAT!

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