I loved shakshuka – but when I went vegan I had to find an alternative to the eggs. The chickpea flour isn’t much work and pretty straight forward so I’m hoping you get to enjoy this 🙂
Serves: 2-3
What you’ll need:
For the chickpea batter…
3/4 cup chickpea flour
2 tbsp nutritional yeast
1/2 tsp of each: garlic powder, turmeric, onion powder
1/4 tsp of: salt, baking soda
Pinch of black salt
1/2 cup non dairy milk, I recommend almond or oat
For the sauce…
2 tbsp olive oil
4 tomatoes chopped
1 onion chopped
2 cloves garlic minced or sliced
1 bell red pepper sliced
1/4 tsp each: paprika, turmeric
1/2 tsp bouillon powder
Spicy pepper jalapeño or hot Italian pepper, optional
Garnish with parsley
Instructions:
1. In a large deep pan begin by adding the olive oil for the sauce, onions, garlic and sauté. Once your onions are translucent add your tomatoes, and bell pepper. Add your seasonings and mix. Let this simmer on low heat for 5 minutes.
2. Mix all the dry ingredients for the batter in a medium size bowl. Once your dry ingredients are mixed, add your mix and whisk until smooth. Create little pouches in the shakshuka for you to drop 4 equal 1/4 cups of chickpea batter. The spots shouldn’t have any onions or tomatoes underneath and should touch the pan. Measure out 1/4 of the batter and add to your open spots on the pan. Cover the pan and let it cook on low-medium heat.
3. After 7 minutes you should be able to see that the chickpea batter has stiffened up. Poke a hole with a toothpick, it won’t be dry but you should see that it’s stiff and not liquid. Serve hot with challah and garnish with parsley!
Easy Tivoni 