Vegan shakshuka

Vegan shakshuka

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 163 kcal
, Fat: 4 g
, Carbohydrate: 19 g
, Protein: 8 g
If you've never come across shakshuka before, then it's high time you gave it a try. This dish from the Middle East will create a sense of wanderlust with its fragrant spiced vegetables. This vegetarian version is very quick and easy and can be enjoyed as an evening meal, lunch or even as a brunch on a weekend.

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

1 tbsp olive oil
1 onion, finely chopped
2 bell pepper, cut into cubes
1 tin chopped tomatoes (approx. 400 g)
100 g cherry tomatoes
2 tbsp tomato puree
1 tsp paprika
½ tsp ground cumin
½ tsp garlic powder
1 tin white beans (approx. 400 g), rinsed, drained
½ bunch parsley, finely chopped
salt and pepper to taste
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How it's done

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Heat the oil in a wide, non-stick frying pan. Briefly sauté the onion, add the peppers and cook for approx. 5 mins. Add the chopped tomatoes, cherry tomatoes, tomato puree and spices, simmer over a medium heat for approx. 15 mins., stirring occasionally. Add the beans, simmer for approx. 3 mins. Garnish with the parsley, season the shakshuka.

Good to know
Serve with: Toast

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