World delicacies is extra standard than ever in 2025, connecting us with totally different international locations, cultures and flavors. Our June recipe this month is a welcome twist on the recognition of North Africa and the Center East.
Duquesne College chef Jon Jagielski confirmed off chickpea shakshuka and steamed rice with cucumber and tomato salad. Usually, Shakshuka is made with poached eggs, however Jagielski’s notion of this recipe blends chickpeas, leading to a heat and scrumptious dish that prioritizes proteins and doesn’t have all 9 main allergens.
Take a look at the recipe under!
