Ingredients
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1 can (15 oz) chickpeas, drained and rinsed
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1 onion, finely chopped
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2 cloves garlic, minced
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1 red bell pepper, diced
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1 teaspoon ground cumin
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1 teaspoon ground paprika
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1/2 teaspoon ground cayenne pepper (adjust to taste for spiciness)
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1 can (15 oz) crushed tomatoes
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2 cups fresh spinach leaves
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1 Salt and black pepper to taste
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1 Fresh parsley or cilantro leaves for garnish
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1 Whole-grain bread or pita, for serving (optional)
Directions
Serve your Vegan Middle Eastern Chickpea and Spinach Shakshuka hot, either on its own or with whole-grain bread or pita for a hearty breakfast.
Adjust the spiciness of your shakshuka by using more or less ground cayenne pepper, according to your taste preferences. Enjoy the rich and spiced flavors of the Middle East in this hearty breakfast dish!
Steps
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1
Done
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In a large skillet, sauté the finely chopped onion, minced garlic, and diced red bell pepper over medium heat until they become soft and translucent. |
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2
Done
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Add the ground cumin, ground paprika, and ground cayenne pepper to the skillet. Stir to combine and toast the spices for about 1 minute until fragrant. |
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3
Done
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Pour in the crushed tomatoes and drained chickpeas. Stir well and let the mixture simmer for 5-7 minutes, allowing the flavors to meld. |
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4
Done
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Stir in the fresh spinach leaves and continue cooking for an additional 2-3 minutes, or until the spinach wilts. |
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5
Done
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Season the shakshuka with salt and black pepper to taste. |
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6
Done
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Garnish with fresh parsley or cilantro leaves. |
