This Chickpea Shakshuka is made plant-based with chickpeas as an alternative of eggs. Don’t get me flawed I do eat eggs and like them but when I can add extra fiber to a meal with out compromising on taste I’m going to do it.
This was DELICIOUS. I hope you like it too
RECIPE
Yield
serves 4
Substances
- 1 chopped onion
- 2 tbsp olive oil
- 3-4 minced garlic cloves
- 1/2 tsp every pink chili flakes
- 1/s tsp turmeric
- 1 tsp floor cumin
- 1 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp floor allspice
- 2 tsp tomato paste
- 2.5 cups chopped tomatoes (with their juices)
- salt and pepper
- 1 can chickpeas (15oz, rinsed and drained)
- 1 cup chopped greens (I used kale)
- Crumbles of feta (or vegan feta)
- dollops of pesto
- contemporary parsley or cilantro
- sprinkle of pink pepper flakes
- sprinkle of sumac
- sourdough or favourite bread
Technique
Sauté onion in olive oil on medium warmth for 3 minutes.
Add garlic cloves and funky for a minute.
Add pink chili flakes, turmeric, cumin, smoked paprika, oregano, thyme and allspice (belief me, it’s sizzling) and sauté for 30 seconds.
Add tomato paste, sauté for a number of seconds then add tomatoes, salt and pepper and cook dinner for 3-5 minutes.
Add chickpeas and greens and sauté for a pair minutes till the greens have cooked to your liking.
Crumble feta or vegan feta on high and place beneath a broiler for a pair minutes.
High with dollops of pesto, contemporary parsley or cilantro, pink pepper flakes and sumac.
Dig in with sourdough or your fav bread.
