4 years ago

Red Pepper and Sun-Dried Tomato Chickpea Shakshuka
[Vegan]

Name: Red Pepper and Sun-Dried Tomato Chickpea Shakshuka [Vegan]
Cook time: PTM
Yield: servings
Cuisine: NO info

AL By: Amy Lanza

Author Bio

Amy is the plant-based recipe developer, food and content creator, food stylist and photographer behind... Read More

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Red Pepper and Sun-Dried Tomato Chickpea Shakshuka [Vegan]

Dairy Free

Vegan

This Red Pepper and Sun-Dried Tomato Chickpea Shakshuka is packed with flavour, colour and texture and only takes 25 minutes to make. It’s a great all-round dish perfect with hunks of bread for brunch or with rice and potatoes for dinner.

Ingredients You Need for Red Pepper and Sun-Dried Tomato Chickpea Shakshuka [Vegan]

Olive oil
1 red onion, small dice
3 garlic cloves, crushed
1 red pepper, small dice
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Pinch of chilli flakes
1/2 cup (60g) sun-dried tomatoes, chopped
1 1/2 (400g) tin chopped tomatoes
1/2 cup (100g) tomato passata
1 tin chickpeas, drained (drained weight 240g)
Salt and pepper
4 tablespoons yogurt or tahini
To serve: bread/toast, fresh coriander, sliced spring onions, chopped nuts/seeds

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How to Prepare Red Pepper and Sun-Dried Tomato Chickpea Shakshuka [Vegan]

Heat a frying pan with 1 tbsp olive oil and add the onion, red pepper and garlic. Fry for 5 minutes.
Add in the cumin, paprika and chilli flakes and fry off for 1 minute until fragrant.
Pour in the sun-dried tomatoes, chopped tomatoes, passata and the chickpeas with some salt and pepper. Bring to the boil, reduce to a gentle simmer and cook with a lid on for 10 minutes.
Spoon the yoghurt on top of the shakshuka and serve with bread/toast, fresh coriander, sliced spring onions and some chopped nuts/seeds.