Vegan Feta Chickpea Spinach Skillet Shakshuka Style
Spice up your morning with this delectable Vegan Shakshuka (Shakshouka)! This tasty breakfast or brunch dish takes less than 45 minutes to prepare and is a perfect combination of flavors. Enjoy the tofu eggs cooked in delicious tomato sauce that are sure to tantalize everyone's taste buds and have them coming back for more!
Servings 4
Ingredients
- 8.8 oz 250 g vegan feta
- 1 can 400g diced tomatoes
- ½ can 400g tomato puree or crushed tomatoes
- 1 can chickpeas
- 3 cups fresh spinach leaves
- 1 small onion
- 2 cloves garlic
- ½ teaspoon dried oregano parsley, sage, thyme
- 1 teaspoon cumin powder
- 1 teaspoon paprika powder
- 0.5 teaspoon Kala Namak optional
Instructions
- Start by finely dicing the onions and garlic. Sauté these in a little water until they are translucent.
- Now add the chickpeas and fry them briefly.
- Add the spinach and let it wilt.
- Now add the chunky tomatoes and tomato purée, as well as the spices. Season the sauce with salt and pepper.
- Now cut the feta into 4 equal parts and place it in the pan. Now let the pan simmer on low to medium heat until the feta is soft.
- Be careful not to stir the pan.
Notes
More Tips and Tricks in the Post above!