• 1 (14.5 oz) can diced fire roasted tomatoes
  • 1 (14.5 oz) can chickpeas, drained
  • ½ cup roughly chopped roasted red pepper
  • 5 cloves garlic, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons smoked paprika
  • 1 teaspoons chili flakes
  • 1 teaspoons cumin seed
  • ¼ cup Unsweetened Plain Cashewgurt®
  • lemon zest
  • fresh cilantro
  • Baguette, or other favorite bread


Sauté the sliced garlic and olive oil in a medium skillet over medium heat until the garlic sizzles- careful not to burn.

Add the smoked paprika, chili flakes, and cumin seed and sauté until the spices are fragrant, about 1 minute.

Pour in the roasted tomatoes, chickpeas, roasted red pepper, and vinegar. Bring the mixture up to a boil, reduce the heat to medium low, and continue to simmer until slightly thickened, about 15 mins.

Divide into 3-4 portions and garnish with a dollop of Cashewgurt®, freshly zested lemon, and fresh cilantro. Serve with a nice hunk of toasted baguette, or any bread you love.

Chickpea Shashushka
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