ItaliaPlantBased's video: Vegan Shakshuka Recipe

Ingredients 800 grams peeled tomatoes canned 250 grams chickpeas cooked fresh or canned 250 grams red bell peppers 2 tbsp tomato paste 1 tbsp olive oil extra virgin 1 whole onion white 2 cloves garlic 1 tsp chili flakes 1 tsp cumin ½ tsp paprika 4 lemon wedges 4 tbsp flat-leaf parsley 1 cup couscous 1.5 cup water sea salt Instructions 1. Rinse canned chickpea under cold running water. Cut the onion into small dices, mice the garlic into fine pieces, open the bell pepper, remove the seeds and white flesh and cut it into small chunks. Set all aside. 2. On a non-stick pan, heat up one tbsp of extra virgin olive oil and cook the onion in it until translucent. 3. Turn the heat to low and add the garlic. Let fry gently for about 30 seconds, then add the cumin seeds and toast for 30 seconds. 4. Add tomato paste, chili flakes, paprika, 5 tbsp of water and stir while cooking on low heat for a few seconds. 5. Add bell peppers and increase heat to medium. Cook for about 3 minutes while stirring. Add some more water if needed, but keep liquid to a minimum. 6. Add the peeled tomatoes and crush them with a fork. 7. Once crushed, add the chickpea. At this point season with two to three large pinches of salt. Let all simmer on medium to low heat for 15 minutes. Stir occasionally. Do not add any water and keep the pan uncovered. We want the sauce to thicken up. 8. In the meantime, prep the couscous as instructed on the package. Each couscous varies a bit so just follow instructions on your package. 9. Finally, coarsely chop the flat-leaf parsley and prep a couple of lemon wedges. 10. When the shakshuka is nice and thick, serve it on top of the couscous (alternatively on brown rice or with a thick slice of sourdough bread). Taste for salt before serving. 11. Sprinkle with the freshly chopped parsley and serve with a slice of lemon. All our recipes on www.theplantbasedschool.com Support us on www.patreon.com/theplantbasedschool