1 small sugar pie pumpkin (around a 2lb pumpkin)
3 medium shallots
2 cloves garlic, peeled
2 tablespoons olive oil
1/4 teaspoon salt, plus more to taste
1 to 2 cups whole milk
1 tablespoon olive oil
1 teaspoon ground cumin
1 ½ cups cooked chickpeas (or 1, 15oz can) drained and rinsed
4 to 6 large Pete and Gerry’s Organic Eggs
Cilantro
Pepitas
Feta
Chili flakes
You can use canned pumpkin for the dish but it will reduce the amount of the sauce you end up with for the recipe. For 1 can of pumpkin, thin it down with about ½ cup of milk and go from there. I’d recommend using a 10” skillet for this route.
Keywords: pumpkin shashuka