Chickpea Shakshuka

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 

RECIPE

Yield
serves 4

Ingredients

• 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

Method

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.