A vegan twist on the classic Middle Eastern dish, Shakshuka, featuring hearty chickpeas, vibrant bell peppers, and leafy greens, all simmered in a rich tomato sauce. Perfect for a quick and flavorful meal that's packed with plant-based protein and nutrients!
Ingredients: 2 tbsp olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 can 14 oz diced tomatoes. 1 can 14 oz chickpeas, drained and rinsed. 1 tsp ground cumin. 1 tsp paprika. 1/2 tsp ground turmeric. Salt and pepper to taste. 4-6 cups spinach or kale, chopped. 6-8 eggs for vegan option, use tofu or vegan egg substitute. Fresh parsley or cilantro, chopped for garnish.
Instructions: Warm up the olive oil in a big pot or skillet over medium-low heat. Add the minced garlic and chopped onion. Saut for about two to three minutes, until the onion is fragrant and clear. When you add the diced red and yellow bell peppers, cook for about 5 minutes, or until they start to get soft. Add the chickpeas, ground cumin, paprika, turmeric, salt, and pepper, and mix them in. Give it another 5 minutes of cooking to let the flavors mix. Put in chopped kale or spinach and cook for two to three minutes, until the leaves wilt. Make small holes in the mixture and crack eggs into them or add tofu or a vegan egg substitute. Cover the pot or skillet and cook until the eggs are set the way you like them, which should take about 5 to 7 minutes for runny yolks. Add chopped cilantro or parsley as a garnish. Serve hot, straight from the pot or skillet, with pita or crusty bread to dip.
Rebecca Gellar