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This richly spiced tomato-based dish could technically be eaten with a spoon – but for optimal enjoyment, grab a nice thick toast to scoop up all the deliciousness!

You will need

Serves 4

  • 1 tablespoon olive oil (or sub water)
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 red capsicum, core removed and diced
  • 400g can chickpeas, drained
  • 400g can diced tomatoes
  • 1 cup baby spinach leaves
  • Dash of maple syrup or coconut sugar, to taste
  • Salt and pepper, to taste
  • 1 cup thick natural coconut yoghurt
  • Toasted bread, to serve

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10 mins to prep

20 mins to cook

  1. Step 1

    Add the olive oil to a heavy-based frypan over high heat. Add the onion and saute for 2 minutes or until softened. Add the garlic and spices and saute for 1 minute or until fragrant.

  2. Step 2

    Add the capsicum and chickpeas and sauté until the capsicum starts to soften.

  3. Step 3

    Add the tomatoes and then reduce the heat to medium. Allow to simmer for at least 10 minutes or until the vegetables and beans are your desired firmness.

  4. Step 4

    Stir in the baby spinach leaves. Add some maple syrup if your shakshuka is too acidic and season with salt and pepper to taste.

  5. Step 5

    Remove the frypan from the heat and dollop the coconut yoghurt on top. Serve hot with bread.

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