Pure Mountain Chickpea Shakshuka

1. Start by soaking Pure Mountain chickpeas overnight. Soaking helps the chickpeas cook faster when you boil them. Place dried chickpeas in a bowl and cover with cold water. Leave at room temperature overnight or for at least 8-12 hours to soak and swell.

2. After soaking, it’s time to boil the chickpeas. Drain and rinse the chickpeas then add them into a heavy pot, add cold water, and boil over medium-high heat. Let them cook for 30-40 minutes until they’re soft and break easily when pressed.

3. Once boiled, rinse with cold water and make the sauce.

4. Start by sautéing onion, garlic, and ginger with Pure Mountain herb-infused canola oil. Let the onions soften and brown lightly.

5. Add pureed tomatoes and tomato paste with the rest of the spices and cook for about 10 minutes. The tomatoes will thicken and reduce.

6. Add the boiled chickpeas and cook for an additional 10 minutes.

7. Finish off with chopped cilantro and enjoy with rice or bread.