This Chickpea Shakshuka is made plant-based with chickpeas instead of eggs. Don’t get me wrong I do eat eggs and like them but if I can add more fiber to a meal without compromising on flavor I’m going to do it.
This was DELICIOUS. I hope you love it too
- 1 chopped onion
- 2 tbsp olive oil
- 3-4 minced garlic cloves
- 1/2 tsp each red chili flakes
- 1/s tsp turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp ground 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
- fresh parsley or cilantro
- sprinkle of red pepper flakes
- sprinkle of sumac
- sourdough or favorite bread
Sauté onion in olive oil on medium heat for 3 minutes.
Add garlic cloves and cool for a minute.
Add red chili flakes, turmeric, cumin, smoked paprika, oregano, thyme and allspice (trust me, it’s hot) and sauté for 30 seconds.
Add tomato paste, sauté for a few seconds then add tomatoes, salt and pepper and cook for 3-5 minutes.
Add chickpeas and greens and sauté for a couple minutes until the greens have cooked to your liking.
Crumble feta or vegan feta on top and place under a broiler for a couple minutes.
Top with dollops of pesto, fresh parsley or cilantro, red pepper flakes and sumac.
Dig in with sourdough or your fav bread.
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