Vegan Shakshuka
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: Mediterranean, Middle Eastern
Keyword: vegan shakshuka
Servings: 4
Calories: 143kcal
- 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
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.
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