This Tomato and Chickpea Shakshuka came together by randomly throwing a bunch of ingredients into a pot. I made it for breakfast and paired it with fresh sourdough. However, you could easily have it for breakfast lunch or dinner!
This recipe is one of my favourites because it’s only made with a few pantry staples and you can really add what ever vegetables you have handy. It’s the perfect way to use up any ingredients you have in your fridge plus it only takes 20 minutes to make.
I’ve been a little under the weather the past couple of days and eating a wide variety of whole plant foods makes me feel 1000 times better. I have a bunch of hearty meals on my website including this Delicious Beetroot Curry and my all time favourite four ingredient pasta recipe. If you try this recipe be sure to tag me on social media @healthykelsii.
Tomato & Chickpea Shakshuka
Serves 2
Minutes 20
Ingredients
1 onion, diced
2 cloves garlic, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp paprika
1 400g can of chickpeas
1 400g can of chopped tomatoes
1 zucchini, sliced
2 leaves of kale, finely chopped
Herbs for topping (I use spring onions, chives and parsley)
Method
In a medium sized pot add your onion and garlic with a little bit of water and cook until translucent.
Add your spices along with the chickpeas, tomatoes, zucchini and kale. Cook for a further 10 minutes and serve with fresh herbs and bread.
Have fun and enjoy
Kelsi xx