This is our vegan take on a beautiful classic. We are testing out different ways to effectively substitute the eggs and develop that for the Dovebrook range, but in the meantime this is a beautifully simple one pot meal that is great at any time of day- brunch, lunch or dinner. So nourishing, but also filling and the chickpeas give it that added protein boost.
Don't scrimp on the Kalamata olives, they add such an incredible flavour boost and lovely umami to the whole thing. Be sure to include these if you can!
We've also got a delicious recipe for mushroom bacon and this could be a lovely side accompaniment to the Shakshuka, as well as pictured here with some avocado and cherry tomatoes with beetroot ketchup! Scroll down further for this recipe as well!
Smoky Chickpea Shakshuka
- 1 Tbsp olive
- 40g diced shallot
- 1/2 medium red bell pepper (chopped)
- 3 cloves garlic, minced
- 2 x 400g can crushed tomatoes
- 3 Tbsp tomato paste
- 2 tsp coconut sugar or maple syrup
- Sea salt to taste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1/4 tsp ground cinnamon
- 1 pinch cayenne pepper
- 1 pinch ground coriander
- 1 400g tin of chickpeas
- 5 pitted kalamata olives
Heat a large rimmed frying pan or cast iron skillet over a medium heat. Once hot, add olive oil then shallots, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
Add tinned tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chilli powder, cinnamon, cayenne pepper coriander, and stir to combine.
Bring to a simmer over a medium heat and cook for 3 minutes, stirring frequently.
Add chickpeas and olives. Stir to combine. Then reduce heat to medium-low and simmer for 15 minutes to allow the flavours to develop.
Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, coriander for earthiness chilli powder for heat, or olives for umami and to balance the tomato flavour. Cook longer, as needed, to develop flavours.
Portobello Mushroom bacon Ingredients:
2-3 portobello mushrooms cut into 3-4 mm slices
- 2 Tbsp avocado or rapeseed oil
- 1 ¼ Tbsp maple syrup
- 1.5 Tbsp apple cider vinegar
- 1.5 Tbsp tamari
- 1 heaped tsp smoked paprika
- 1 tsp sea salt, plus more to taste
- 1 dash liquid smoke or mesquite powder
- 1 rounded tsp miso paste
- 1 tsp smoked garlic powder
- 1/2 tsp onion gransules
- 1 tsp ground black pepper
Prepare marinade by adding avocado oil, maple syrup, apple cider vinegar, tamari, paprika, salt, liquid smoke, miso paste, and black pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavours as desired.
Once the marinade is seasoned to your liking, add the sliced mushrooms to the bowl and gently toss to coat.
Lay mushrooms on the oven-safe cooling rack set over the parchment-lined baking sheet and spread into an even layer, avoiding the slices touching.
Bake for 15-25 minutes in the top third of the oven, or until fragrant, brown and crispy. How long you bake the mushrooms depends on how crispy you like your mushrooms Check at the 15-minute mark and then every 5 minutes onwards.
Remove from oven, peel off of cooling rack, and enjoy immediately with your favourite breakfast/brunch food such as tofu scramble, avocados, toasted tomatoes. It would also be great on some nice bread with vegan ricotta.