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!
You will need
Serves 4
- 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
-
Step 1
Add 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.
-
Step 2
Add the capsicum and chickpeas and sauté until the capsicum starts to soften.
-
Step 3
Add 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.
-
Step 4
Stir in the baby spinach leaves. Add some maple syrup if your shakshuka is too acidic and season with salt and pepper to taste.
-
Step 5
Remove the frypan from the heat and dollop the coconut yoghurt on top. Serve hot with bread.
Recipe: Rainbow Nourishments
More healthy recipes
Easy Vegan Shakshuka
Directions
10 mins to prep
20 mins to cook
-
Step 1
Add 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.
-
Step 2
Add the capsicum and chickpeas and sauté until the capsicum starts to soften.
-
Step 3
Add 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.
-
Step 4
Stir in the baby spinach leaves. Add some maple syrup if your shakshuka is too acidic and season with salt and pepper to taste.
-
Step 5
Remove the frypan from the heat and dollop the coconut yoghurt on top. Serve hot with bread.
You will need
Serves 4
- 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