Vegan Shakshuka
This vegan Shakshuka is made with fresh bell pepper, onions, garlic, parsley and topped with easy-to-make chickpea ‘eggs’. It’s flavorful, and your perfect next healthy breakfast/brunch/lunch/dinner.
Servings 2 people
Calories 183kcal
Ingredients
- 1 teaspoon olive oil
- 1 red onion halved and sliced
- 1 yellow onion halved and sliced
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 1/3 cup fresh parsley chopped + more to sprinkle on top
- 1/4 cup water
- 1 can diced tomatoes (400g, 14.5 oz)
- 1/3 teaspoon salt + more to taste
- 1/4 teaspoon cumin + more to taste
- 1/8 teaspoon chili powder + more to taste
- 1/2 teaspoon paprika powder + more to taste
For the Chickpea Eggs
- 1/4 cup chickpea flour
- 1/4 cup water
- 1/2 teaspoon kala namak (Himalayan Black Salt)
Instructions
- In a pan with a bit of olive oil, cook the sliced onions until soft. Then add minced garlic, chopped bell pepper, and fresh parsley.
- Add 1/4 cup water and let everything cook until the bell pepper is soft.
- Add the canned tomatoes and spices (salt, cumin, chili powder, and paprika powder). Let it cook further. Give it a taste and add more spices to your taste.
- For the eggs, whisk together in a small bowl: chickpea flour, kala namak, and water.
- Use a spoon to add the chickpea batter onto the Shakshuka in dollops, put the lid on the pan, and let it cook until the batter of the 'eggs' sets.
- Once the chickpea eggs have thickened, add a bit more fresh parsley on top, and dig in! I like to serve Shakshuka with toasted bread slices.
Nutrition
Calories: 183kcal | Carbohydrates: 33g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1018mg | Potassium: 891mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3241IU | Vitamin C: 118mg | Calcium: 128mg | Iron: 4mg