Vegan Shakshuka

local_grocery_store Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 eggplant, diced
• 1 red bell pepper, diced
• 1 can of diced tomatoes
• 1 can of chickpeas, drained and rinsed
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegan yogurt, for serving
• 2 tbsp fresh parsley, chopped, for serving

restaurant_menu Method

1. 1.Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. 2.Add the eggplant and bell pepper and cook until tender, about 10 minutes.
3. 3.Add the diced tomatoes, chickpeas, smoked paprika, cumin, coriander, salt, and black pepper. Stir to combine and bring to a simmer.
4. 4.Simmer for 10 minutes, or until the sauce has thickened slightly.
5. 5.Serve hot, topped with a dollop of vegan yogurt and a sprinkle of fresh parsley.

lightbulb_outline Tips

• chevron_rightFeel free to add other veggies like zucchini or spinach to the dish for extra nutrition and flavor.
• chevron_rightServe with crusty bread or pita for dipping into the sauce.
• chevron_rightLeftovers can be stored in an airtight container in the fridge for up to 3 days.