Vegan Shakshuka

Ingredients

• 1/2 tbsp oil (or vegetable broth)
• 1 onion (diced)
• 4 cloves of garlic (minced)
• 3.5 oz greens of choice (e.g. kale, spinach)
• 14 oz diced tomatoes
• 11 oz marinara sauce
• 1 red bell pepper
• 3 heaped tbsp tomato paste
• 1/4 cup plant-based cream
• 1 1/2 tsp paprika
• 1 tsp dried oregano
• 1 tsp ground cumin (or more to taste)
• 3/4 tsp smoked paprika (or more to taste)
• 2 tsp maple syrup (or sweetener of choice)
• 1/2 tsp red pepper flakes (or less if you don't like it spicy)
• 1 (15 oz) can chickpeas (drained and rinsed)
• Salt and pepper to taste
• 1 pinch of black salt (Kala Namak) ((optional, see notes))
• vegan cheese of choice ((optional))

Instructions

1. 1

   Heat oil in a skillet over medium heat and add diced onion. Sautè for about 4 minutes. Then add garlic and sautè for a further minute.

2. 2

   Add the greens, cover and cook for about 1 minute until wilted down.

3. 3

   Next add the diced tomatoes, pepper, marinara sauce, and tomato paste.

4. 4

   Stir to combine, then add all spices, sweetener, and let simmer for about 10 minutes until slightly thickened.

5. 5

   Add the plant-based cream, the chickpeas and turn off the heat after about 1-2 minutes.

6. 6

   Taste and adjust seasonings. Add more salt/pepper/spices to taste.

7. 7

   Finally, add dollops of vegan cheese (e.g. vegan cream cheese or vegan ricotta, feta, etc.) on top.

8. 8

   Garnish with fresh herbs and red pepper flakes. Enjoy with bread/flatbread, rice or pasta!