Shakshuka

Preheat the oven to 425°F. Peel and thinly slice the onion. Trim, deseed, and thinly slice the bell pepper. Peel and mince the garlic. Drain, rinse, and dry the chickpeas. Add the chickpeas to a baking sheet and toss with 2 tsp vegetable oil, ¼ tsp salt, and a pinch of pepper. Roast until golden brown and crispy, about 12 to 15 minutes.

Place a large oven safe skillet over medium-high heat with 2 tbsp olive oil. Once the oil is hot, add the onion, bell pepper, minced garlic, smoked paprika, cumin, as much of the red chile flakes as you’d like, ½ tsp salt, and a pinch of pepper. Cook, stirring occasionally, until softened, about 5 to 6 minutes.

Add the crushed tomatoes and ¾ cup of water to the skillet with the vegetables. Reduce heat to a low, and cook until the sauce begins to thicken, about 5 to 6 minutes.

Once the chickpeas are finished, remove from the oven. Set the oven to broil on low. Pop the multigrain flatbreads into the oven until warm, about 1 minute. Dollop the scallion cashew cheese on top of the shakshuka and broil until the cheese is lightly browned, about 2 to 3 minutes.

Top the shakshuka with the crispy chickpeas. Serve family style with a side of warm multigrain flatbread. Enjoy!