This richly spiced tomato-based dish could technically be eaten with a spoon — but for optimal enjoyment, grab a nice thick toast to scoop up all the deliciousness!
1Add the olive oil to a heavy-based frypan over high heat. Add the onion and saute for 2 minutes or until softened. Add the garlic and spices and saute for 1 minute or until fragrant.
2Add the capsicum and chickpeas and sauté until the capsicum starts to soften.
3Add the tomatoes and then reduce the heat to medium. Allow to simmer for at least 10 minutes or until the vegetables and beans are your desired firmness.
4Stir in the baby spinach leaves. Add some maple syrup if your shakshuka is too acidic and season with salt and pepper to taste.
5Remove the frypan from the heat and dollop the coconut yoghurt on top. Serve hot with bread.
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