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Parve
Easy
4 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
29.2 ounces shakshuka sauce, or an equal amount tomato sauce and salsa
14 ounces Tuscanini Chickpeas, drained and rinsed
1 and 1/2 pounds salmon fillets
1 lemon, sliced
1/4 cup chopped fresh cilantro
In a large saucepan, with a lid, add shakshuka sauce and chickpeas and heat through on medium flame.
Add salmon and lemon slices and lower the flame. Cover and simmer eight to 10 minutes.
In the last minute or two of cooking, sprinkle cilantro over the top, then replace the cover and continue to cook until the salmon is cooked through.
Sponsored by Knorr
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Looks great!
This looks really good, but what a pity that jarred shakshuka sauce is used instead of freshly made. Here in Australia, we tend to make things from scratch. Approximately how long should it take for the salmon to cook through?
Depends on how big/thick your pieces are. Esty cut her pieces in half and cooked it for around 10-12 minutes