veganised Shakshuka
Author: 
Recipe type: breakfast, dinner, lunch
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 small onion
  • 1 clove of garlic
  • ¼ capsicum
  • 2 Tomatoes
  • 2 dates
  • 180ml canned chopped tomatoes
  • 2tbs chopped coriander
  • ½ tsp cumin seed
  • ¼ tsp cinnamon
  • ¼ tsp lemon rind
  • 60ml water
  • 30g chickpea flour
  • 60ml oat milk
  • ½ tsp baking powder
  • 1tsp dried oregano
  • a dash of smoked salt*
  • salt
  • olive oil
  • 2 slices of toast
  • ½ avocado
Instructions
  1. Finely chop up the dates, onion, capsicum and the garlic. Cut the tomatoes into chunks.
  2. Heat up some olive oil in a small frying pan and add the chopped onion, garlic and capsicum and fry over medium high heat until the onion has gone transluscent.
  3. Add the tomato chunks and fry for another minute or so. Add the dates, 1tbs of your chopped coriander, cumin, cinnamon, ½ tsp of salt, lemon rind and pour in the canned tomatoes and the water.
  4. Mix it all up and let the mixture come to a bubble. Then lower the heat to low and cover it with a lid. Let it simmer for 10 minutes.
  5. After 10 minutes Mix your chipckpea flour with the oat milk, baking powder, ¼ tsp of salt, a dash of smoked salt and the dired oregano.
  6. Turn up the heat and scoop the tomato sauce to the side so you end up with a small whole in the middle of the pan. Pour in the chickpea mixture and cover it with a lid. Let the chickpea mixture thicken over medium heat. This will take another 10 minutes.
  7. After 10 more minutes your chickpea mixture should have set. Now you can top it of with the remaining coriadner and enjo it with some avocado and a piece of toast.
Recipe by at https://fannythefoodie.com/2016/06/06/veganised-shakshuka/