Shakshuka is an amazing Mediterranean tomato stew which is usually made with eggs but I'm making this delicious dish with chickpea "eggs" instead. Enjoy this oil-free, guilt-free pleasure!
4 cups diced tomatoes – use different colors
1 can finely chopped tomatoes
2 large onions
½ yellow or orange bell pepper
5 medium garlic cloves
1 tablespoon paprika
½ teaspoon cumin
1 teaspoon salt
1 teaspoon ground black pepper
½ cup chopped parsley
1 ¼ cups water
1 cup chickpea flour
1 cup water
dash ground black pepper
In a deep pan, cook onions and bell pepper in ¼ cup water till tender.
Add diced tomatoes and chopped tomatoes
Add diced and finely chopped tomatoes and half cup of water – stir
Add garlic, paprika, ½ cup water, black pepper, cumin, salt & parsley. Stir, reduce heat and cook for 15 minutes.
Prepare chickpea batter
Add 1 cup water to chickpea flour, mix till smooth add salt & pepper and mix.
Add batter to tomato stew in small amounts as you would an egg.
Cook for another 10 minutes.
While cooking, separate chickpea “eggs” allowing sauce to fill up the spaces between them.
Plate Shakshuka and add additional parsley on top.
Toast some bread or pita, serve and enjoy!!
More Healthy, Easy & Delicious Vegan Recipes: https://www.youtube.com/playlist?list=PLRiFBqmvqX1X-lS1uNeQAuufx3-4c-HnT
What I Eat Vegan Series: https://www.youtube.com/playlist?list=PLRiFBqmvqX1WcA3pAyZtWPqyxmvoOWdva
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