Chinese · Breakfast

Braised Chickpea Shakshuka

This Chinese Shakshuka leans on sweet and sour to do the heavy lifting. We braise the Chickpea for real depth, then bring it together in one pan.

4.5 from 526 cooks

Prep25 min

Cook40 min

Serves8

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the sweet and sour elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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