Sweet & Smoky Butter Bean Shakshuka With Whipped Tahini, Toasted Dukkah & Soft Garlic Flatbread
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
All you need for this dish is two large frying pans. De-stem theĀ redĀ pepperĀ and cut into 1cm slices.Ā
STEP 2
Place your large frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the slicedĀ peppersĀ and fry until lightly charred on the outside and starting to go tender. Reduce the heat to medium and add theĀ shakshukaĀ sauceĀ along with the tin of drainedĀ butter beans. Cook for 4-5 minutes or until piping hot, adding water as needed if it reduces too much or starts to stick.
STEP 3
Warm theĀ flatbreadsĀ by dry frying (without oil) in your other frying pan on both sides for 30-60 seconds or until lightly toasted. You can alternatively bake or grill them in the oven until warmed through.
STEP 4
Pick theĀ parsleyĀ leaves, then finely chop.
STEP 5
To serve up, divide theĀ shakshukaĀ between serving bowls, drizzle over theĀ whippedĀ tahini, and scatter over theĀ dukkahĀ and freshĀ parsley. Use your warmĀ flatbreadĀ to scoop up all those delicious flavours. Enjoy!
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Sweet & Smoky Butter Bean Shakshuka With Whipped Tahini, Toasted Dukkah & Soft Garlic Flatbread
Sweet & Smoky Butter Bean Shakshuka With Whipped Tahini, Toasted Dukkah & Soft Garlic Flatbread
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
All you need for this dish is two large frying pans. De-stem theĀ redĀ pepperĀ and cut into 1cm slices.Ā
STEP 2
Place your large frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the slicedĀ peppersĀ and fry until lightly charred on the outside and starting to go tender. Reduce the heat to medium and add theĀ shakshukaĀ sauceĀ along with the tin of drainedĀ butter beans. Cook for 4-5 minutes or until piping hot, adding water as needed if it reduces too much or starts to stick.
STEP 3
Warm theĀ flatbreadsĀ by dry frying (without oil) in your other frying pan on both sides for 30-60 seconds or until lightly toasted. You can alternatively bake or grill them in the oven until warmed through.
STEP 4
Pick theĀ parsleyĀ leaves, then finely chop.
STEP 5
To serve up, divide theĀ shakshukaĀ between serving bowls, drizzle over theĀ whippedĀ tahini, and scatter over theĀ dukkahĀ and freshĀ parsley. Use your warmĀ flatbreadĀ to scoop up all those delicious flavours. Enjoy!
Product Information
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Shipping & Returns
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
All you need for this dish is two large frying pans. De-stem theĀ redĀ pepperĀ and cut into 1cm slices.Ā
STEP 2
Place your large frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the slicedĀ peppersĀ and fry until lightly charred on the outside and starting to go tender. Reduce the heat to medium and add theĀ shakshukaĀ sauceĀ along with the tin of drainedĀ butter beans. Cook for 4-5 minutes or until piping hot, adding water as needed if it reduces too much or starts to stick.
STEP 3
Warm theĀ flatbreadsĀ by dry frying (without oil) in your other frying pan on both sides for 30-60 seconds or until lightly toasted. You can alternatively bake or grill them in the oven until warmed through.
STEP 4
Pick theĀ parsleyĀ leaves, then finely chop.
STEP 5
To serve up, divide theĀ shakshukaĀ between serving bowls, drizzle over theĀ whippedĀ tahini, and scatter over theĀ dukkahĀ and freshĀ parsley. Use your warmĀ flatbreadĀ to scoop up all those delicious flavours. Enjoy!
