Shakshuka is one of those recipes that I was SO intimidated by and didn’t give it a good try until last year. Now it is a go-to weekday recipe, which means it is easy and delicious. There is so much flavor, it’s healthy, and can be as light or filling as you like. I’ll serve it with some hummus and bread when I need something more substantial, or just as is when I want something lighter.
This version is half vegan and half traditional. Mixing in chickpeas adds protein and substance while keeping it vegan. But, if you are sharing with others who prefer a more traditional version, just add eggs to half the pan. Versatile, tasty, and comes together quickly, a great meal option! It also stores well, making leftovers good to lunches or dinner later in the week.
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