Caribbean · Breakfast

Chickpea Shakshuka in coconut and thyme

This Caribbean Shakshuka leans on coconut and thyme to do the heavy lifting. We char the Chickpea for real depth, then bring it together in one pan.

5.0 from 2,711 cooks

Prep25 min

Cook12 min

Serves8

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the coconut and thyme elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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