thrive recipes

Chickpea & Quinoa Shakshuka

Our go to brunch time favourite! I LOVE this recipe for chickpea & quinoa shakshuka. It’s healthy, delicious and filling….and fun! Shakshuka without the eggs is kind of just a sad, breakfast stew. Until now. We’ve sliced avocados in half the “wrong” way. Added a dollop of delicious turmeric-coconut yoghurt and voila…. a creamy, fun addition to your plant-based shakshuka brunch.

chickpea & quinoa shakshuka

Servings: 2
Calories: 630kcal

Ingredients

  • 1 tsp olive oil
  • 1 tsp ground cumin seeds
  • 1 tsp ground coriander seeds
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 onion, sliced
  • 1 clove garlic, roughly chopped 1 capsicum, sliced
  • 1 can tinned tomatoes
  • 200 ml water
  • 1/2 low salt stock cube
  • 3 tbsp quinoa
  • 240 g chickpeas, cooked
  • 1 tbsp nutritional yeast

FOR THE AVOCADO CUPS

  • 1 avocado, cut in half the 'wrong' way
  • 2 tbsp coconut yoghurt
  • 1 tsp turmeric
  • Salt & Black pepper

TO SERVE

  • 2 slice rye sourdough
  • 1 tbsp of chopped fresh herbs, like coriander & parsley
  • 1 tbsp blackstrap molasses if desired

Instructions

  • Over a medium heat, add the olive oil, cumin, coriander, cinnamon & paprika to a thick based frying pan. Add the sliced onion, capsicum and garlic. Cook until the capsicum and onion begin to soften.
  • Add the tinned tomatoes, water, chickpeas and quinoa. Reduce over a medium heat for about 20 minutes, or until the quinoa cooks through, and the sauce thickens.
  • Meanwhile, cut an avocado in half horizontally, so that you're left with two 'cups'. Mix a tablespoon of coconut yoghurt with half a teaspoon of turmeric, a sprinkle of salt and a lot of cracked pepper. Fill the avocado half with the turmeric yoghurt.
  • When the shakshuka has thickened, taste and season. Add a sweetener like stevia-erythritol or blackstrap molasses if desired. Serve topped with the avocado half, chopped herbs, and a slice of rye sourdough.

Nutrition

Calories: 630kcal | Carbohydrates: 83g | Protein: 20g | Fat: 27g | Saturated Fat: 7g | Sodium: 726mg | Potassium: 1595mg | Fiber: 19g | Sugar: 15g | Vitamin A: 20.8% | Vitamin C: 41.9% | Calcium: 20% | Iron: 50.4%

Recipe Notes

Add both turmeric and black pepper to the yoghurt in your avocado cups. Turmeric has wonderful anti-inflammatory properties, and the cracked black pepper increases it’s effectiveness.¬†