Beany Brunch, Chickpea Recipes, Seasonal: Year Round, Vegetarian -
Pesto + Chickpea Shakshuka
Huge thanks to Beck Johnson, aka @beckbitesback for letting us put this recipe on our beanspo blog for all you guys to enjoy. Beck is an INCREDIBLY talented 18 year old who has a big obsession with food + INCREDIBLE photography skills. You guys are gonna love her dishes + we can't wait for her to make more!
Category
Brunch
Servings
2
Author:
Beck Johnson
@boldbeanco kindly sent me some of their beans, and I can confidently say they are the best beans I have ever tried. It’s so worth getting yourself some- they’re so different to canned beans. This takes about 20 mins to make and can be prepped for the week. It’s to die for I swear.
Ingredients
1 clove garlic, finely sliced
3 tbsp olive oil
15 cherry tomatoes, whole
1 tbsp tomato purée
1/2 onion, finely sliced
5 tbsp pesto
1 jar chickpeas (blend 1/4 with 1 clove black garlic, 1 tbsp pesto, 1 tbsp balsamic, 1 tbsp vinegar, 1 tbsp cream cheese)
1/2 lemon
4 tsp cream cheese
1 tbsp pine nuts
3 tbsp sundried tomato pesto
1 tbsp balsamic
Shaved Parmesan
Directions
Heat 3 tbsp olive oil in a large frying pan on medium heat
Add the sliced onion and garlic clove and fry for a couple of minutes4. Add the cherry tomatoes, salt and pepper and continue to fry until the tomatoes are blistering
Reduce the heat, add the pesto, tomato purée and season
Add 3/4 jar of drained Spanish chickpeas to the pan and stir, add the remaining 1/4 to a blender with the black garlic, pesto, balsamic, vinegar and cream cheese and 200ml hot water
Blend until smooth, then pour into the pan with the tomatoes and the chickpeas
Add juice of 1/2 lemon and simmer for 2-3 mins
Make 4 wells in the mixture, crack in 4 eggs and cover with a lid and leave to cook for 5 mins on medium low
Preheat the oven to 200
Add 4 tsp cream cheese around the eggs, then add the pan to the oven and allow the eggs to cook through, leaving the yolks runny
Take out the oven just before the eggs are cooked and leave to sit for 10 mins
Add the sundried tomato pesto, pine nuts, Parmesan and balsamic to the top and season
Serve with garlic bread
