Vegan Cannellini Bean Shakshuka
Shakshuka would normally include eggs baked into the sauce, but we think this vegan version with beans and guacamole, is just as good, if not better!
- Makes : 4-6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
Westfalia Garlic Flavoured Avocado Oil for frying
1 large onion, chopped
1 Tbsp (15 ml) tomato paste
2 tsp (10 ml) ground cumin
2 tsp (10 ml) paprika
½ tsp (2,5 ml) ground cinnamon
2 x 400 g tins whole peeled tomatoes or chopped tomatoes (see tip)
½ C (125 ml) water
2 Tbsp (30 ml) brown sugar
2 x 400 g tins cannellini beans, drained
100 g baby tomatoes
salt and freshly ground black pepper
handful of fresh coriander, washed and roughly chopped
fresh baguette, sliced and toasted (see tip)
Heat a generous splash of Westfalia Garlic Flavoured Avocado Oil in a large frying pan over medium-high heat. Add the red peppers and onion and fry for 3-4 minutes until they begin to soften. Add the tomato paste and spices and fry for another 2-3 minutes to cook out the paste.
Add the tinned tomatoes, water and sugar. Cook for another 3-4 minutes.
Reduce the heat, add the beans and baby tomatoes and simmer gently for about 10 minutes. Season with salt and freshly ground black pepper.
To serve, add spoonfuls of Westfalia Spicy Guacamole to the shakshuka. Top with fresh coriander, season and serve with slices of toasted baguette. Drizzle a little extra avocado oil over the shakshuka just before serving.
Tip: Drizzle the slices of baguette with Westfalia Garlic Flavoured Avocado Oil and toast in the oven until golden.
Tip: To cut up whole tinned tomatoes use a pair of sharp kitchen scissors and roughly snip tomatoes in the tin before adding.