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
- 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
10 mins to prep
30 mins to cook
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.
Add the capsicum and chickpeas and sauté until the capsicum starts to soften.
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.
Stir in the baby spinach leaves. Add some maple syrup if your shakshuka is too acidic and season with salt and pepper to taste.
Remove the frypan from the heat and dollop the coconut yoghurt on top. Serve hot with bread.