Recipe:
Easy Vegan Shakshuka
Posted in Mains
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!
Prep:
10
mins
cook
30
mins
serves
4
Easy Peasy
You will need:
- 1 tablespoon olive oil (or sub water)
- 1 onion, diced
- 3 cloves garlic, crushed
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 red capsicum, core removed and diced
- 400g can chickpeas, drained
- 400g can diced tomatoes
- 1 cup baby spinach leaves
- Dash of maple syrup or coconut sugar, to taste
- Salt and pepper, to taste
- 1 cup thick natural coconut yoghurt
- Toasted bread, to serve
~
Recipe:
Rainbow Nourishments
Directions:
- 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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