Today I’ve got a real easy vegan dinner for you guys—
Try making shakshuka with chickpeas instead of eggs! I used a basic recipe from nytcooking for the sauce then added one 28 oz can of chickpeas (drained and rinsed). Just simmer over medium low heat for 15-20 minutes and serve with roasted potatoes or crusty bread and vegan feta cheese for the perfect weeknight meal!
Happy Tuesday! 💙