Chickpea Shakshuka Toast (gfo)(veg)(df) Recipe

Prepare the Dough

In a bowl, combine warm water and active dry yeast. Let it sit for 5-10 minutes until foamy.

Mix Ingredients

In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

Let it Rise

Place the dough in a greased bowl, cover with a cloth, and let it rise for 1 hour in a warm place until doubled in size.

Shape and Bake

Preheat the oven to 400°F (200°C). Punch down the dough and spread it onto a greased baking sheet. Dimple the surface, drizzle with olive oil, and sprinkle with rosemary. Bake for 20-25 minutes until golden.

Prepare the Sauce

In a saucepan, combine canned diced tomatoes, harissa paste, minced garlic, salt, and black pepper over medium heat.

Simmer

Simmer for about 15 minutes until slightly thickened. Stir occasionally.

Slice Onions

Thinly slice the large onions.

Cook Onions

In a skillet, heat olive oil over medium heat. Add the sliced onions and salt. Cook for about 20-25 minutes, stirring occasionally, until the onions are soft and golden brown.

Prepare Chickpeas

Drain and rinse the canned chickpeas.

Season and Cook

In a skillet, heat olive oil over medium heat. Add the chickpeas, cumin, paprika, and salt. Cook for about 5-7 minutes, stirring occasionally, until heated through and slightly crispy.

Toss the Greens

In a large bowl, combine mixed greens, lemon juice, olive oil, and salt to taste. Toss until well combined.

Layer the Ingredients

Slice the focaccia into thick pieces. On each slice, spread a generous layer of harissa tomato purée, followed by caramelized onions and seasoned chickpeas. Top with the tossed greens.