Vegan Shakshuka
Servings: 4
Calories: 143kcal
Ingredients
- 1/2 tbsp olive oil OPTIONAL, or vegetable broth
- 1 onion diced
- 4 cloves garlic minced
- 4 oz baby spinach roughly a half bag
- 4 roma tomatoes diced
- 1 jar marinara sauce
- 1 red bell pepper seeded and chopped
- 3 tbsp tomato paste
- 1/4 cup plant-based cream
- 1/2 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 tsp maple syrup
- 1 15 oz can chickpeas
- sea salt
- black pepper
- 1/2 tsp crushed red pepper flakes skip if heat sensitive
- pinch black salt OPTIONAL
Instructions
- Sauté the diced onion in a heated skillet with 1/4 cup vegetable broth for about 4 minutes. Add garlic and sauté for one more minute.
- Add in the diced tomatoes, pepper, marinara sauce, tomato paste, all the spices, maple syrup, and simmer for about 10 minutes until starting to thicken.
- Stir in the spinach, cover and cook for about 1 minute to wilt. Add the plant-based cream, the chickpeas and heat through for a couple of minutes. Remove from heat.
Nutrition
Calories: 143kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 1028mg | Potassium: 1162mg | Fiber: 6g | Sugar: 17g | Vitamin A: 5456IU | Vitamin C: 72mg | Calcium: 81mg | Iron: 4mg
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