Ingredients
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For the Tomato Sauce:
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1 can (28 oz) crushed tomatoes
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1/2 onion, chopped
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2 cloves garlic, minced
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1 teaspoon paprika
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1/2 teaspoon cumin
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Salt and black pepper to taste
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For the Shakshuka:
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1/2 cup whole wheat couscous
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1 cup cooked chickpeas
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2 cups sliced button mushrooms
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2 large handfuls fresh spinach, roughly chopped
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Juice of 1 lemon
Directions
Subtitle: A Flavorful Vegan Breakfast from North Africa
Description: This easy and delicious vegan shakshuka recipe features creamy mushrooms, spinach, and chickpeas simmering in a rich tomato sauce. It’s perfect for breakfast, brunch, or anytime you need a comforting plant-based meal.
Ingredients:
For the Tomato Sauce:
* 1 can (28 oz) crushed tomatoes
* 1/2 onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon paprika
* 1/2 teaspoon cumin
* Salt and black pepper to taste
For the Shakshuka:
* 1/2 cup whole wheat couscous
* 1 cup cooked chickpeas
* 2 cups sliced button mushrooms
* 2 large handfuls fresh spinach, roughly chopped
* Juice of 1 lemon
Instructions:
1. For the tomato sauce: In a large pot over medium heat, sauté the onions and garlic until translucent. Add the paprika, cumin, salt, and pepper, stirring constantly for about 1 minute.
2. Drain and rinse the crushed tomatoes, then add them to the pot along with enough water to cover the contents. Bring the mixture to a boil, reduce the heat to low, and simmer uncovered for at least 20 minutes.
3. While the sauce is simmering, prepare the shakshuka filling: In a separate pan over medium heat, warm the oil. Add the couscous and cook, stirring frequently, until lightly browned and tender, about 5 minutes. Stir in the cooked chickpeas and set aside.
4. In another skillet over medium-high heat, add the sliced mushrooms and a drizzle of olive oil. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 5 minutes. Add the spinach and cook, stirring constantly, just until wilted, about 1 minute more. Remove the skillet from the heat.
5. To assemble the shakshuka, preheat your broiler. Pour each person’s portion of the couscous and mushroom mixture into individual ramekins or a baking dish. Carefully pour the hot tomato sauce over the top, leaving about a half-inch space between the surface of the sauce and the rim of the ramekin or baking dish. Sprinkle a little extra cumin and paprika on top if desired.
6. Place the shakshuka under the broiler, directly beneath the heating element, for 5-8 minutes, or until the edges of the tomato sauce are bubbling and slightly thickened. Keep a close eye on it so that the sauce does not burn.
7. Serve immediately, garnished with fresh parsley and lemon wedges. Enjoy!
Note: You can also serve this as a main course or side dish without the bread or use gluten-free crackers instead.
Steps
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1
Done
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For the tomato sauce: In a large pot over medium heat, sauté the onions and garlic until translucent. Add the paprika, cumin, salt, and pepper, stirring constantly for about 1 minute. |
|
2
Done
|
Drain and rinse the crushed tomatoes, then add them to the pot along with enough water to cover the contents. Bring the mixture to a boil, reduce the heat to low, and simmer uncovered for at least 20 minutes. |
|
3
Done
|
While the sauce is simmering, prepare the shakshuka filling: In a separate pan over medium heat, warm the oil. Add the couscous and cook, stirring frequently, until lightly browned and tender, about 5 minutes. Stir in the cooked chickpeas and set aside. |
|
4
Done
|
In another skillet over medium-high heat, add the sliced mushrooms and a drizzle of olive oil. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 5 minutes. Add the spinach and cook, stirring constantly, just until wilted, about 1 minute more. Remove the skillet from the heat. |
|
5
Done
|
To assemble the shakshuka, preheat your broiler. Pour each person's portion of the couscous and mushroom mixture into individual ramekins or a baking dish. Carefully pour the hot tomato sauce over the top, leaving about a half-inch space between the surface of the sauce and the rim of the ramekin or baking dish. Sprinkle a little extra cumin and paprika on top if desired. |
|
6
Done
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Place the shakshuka under the broiler, directly beneath the heating element, for 5-8 minutes, or until the edges of the tomato sauce are bubbling and slightly thickened. Keep a close eye on it so that the sauce does not burn. |
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7
Done
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Serve immediately, garnished with fresh parsley and lemon wedges. Enjoy! |
