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