Page 14 - Vegan Food & Living (February 2020)

One pot R E C I P E S

Chickpea shakshuka

By Nico Rossetti from Yumsome (yumsome.com)
Serves 4 | Prep 5 mins | Cook 30 mins | Calories 337 (per serving)
2 tbsp olive oil ½ tsp sea salt
1 large onion, sliced ¼ tsp ground black
2 large red chillies, sliced pepper, plus a few grinds

for finishing
½ tsp coconut palm sugar 300g (2 cups)
PIC © QUARTO PUBLISHING GROUP USA 240ml (1 cup) water 100g (¾ cup) whole (or
5 garlic cloves, smashed
cooked chickpeas
300g (1¼ cups) passata
stuffed) olives
2 medium tomatoes,
2 tbsp fresh
roughly chopped
parsley, chopped
2 tbsp tomato
2 tbsp fresh coriander
purée (paste)

a little for finishing
1 tbsp ground cumin

200g (1 cup) firm silken
1½ tbsp smoked paprika (cilantro), chopped – save
Thai sweet potato curry ½ tsp cayenne pepper tofu, cut into rounds
1 Heat the oil in a large frying pan (skillet), and then sauté
By Jenn Sebestyen
the onions, chillies and sugar over a medium heat for
Serves 4 | Prep 15 mins | Cook 45 mins |
about 5 minutes, until the onions start to brown.
Calories 594 (per serving)
2 Add the garlic and continue to sauté until the raw garlic
1½ tbsp coconut oil ¼ tsp black pepper
smell has gone.
1 onion, diced 65g (¼ cup) smooth
3 Stir in the passata, water, chopped tomatoes and tomato
2 garlic cloves, minced natural peanut butter purée. Bring to the boil, then immediately reduce the heat.
3-4 tbsp vegan Thai red 120ml (½ cup) light 4 Mix in the cumin, paprika, cayenne, salt, black pepper,
curry paste coconut milk chickpeas and olives, and give everything a good stir.
2 sweet potatoes, about 2 tbsp chopped 5 Check the seasoning, adding more salt, pepper and/or
400g (3 cups), peeled coriander (cilantro) cayenne, if desired. Simmer for 10 minutes, then stir in the
and diced juice of 1 lime parsley and coriander.
425g tin (1¾ cups) of 474g (3 cups) cooked 6 Place the tofu rounds on top of the shakshuka, and gently
diced tomatoes jasmine rice or rice of press down so that they’re partly submerged.
235ml (1 cup) low-sodium your choice 7 Cover the pan and simmer for another 7-10 minutes, until
vegetable stock (broth) 36g (¼ cup) chopped the tofu is warmed through.
2 tsp salt, divided peanuts, to garnish 8 Finish with few grinds of black pepper and some torn
1 Heat the coconut oil in pot or large skillet over medium coriander leaves. Serve immediately with fresh bread.
heat. Add the onion and sauté for 5-6 minutes until soft 9 Leftovers can be kept in an airtight container in the fridge
and translucent. for up to 3 days.
2 Add the garlic and red curry paste and stir until fully
This recipe and the incorporated with the onions.
chilaquiles on page TIP 1 Instead of passata and fresh tomatoes, you could use
12-13 are taken 3 Add the sweet potatoes, tomatoes, vegetable stock, 1 tsp canned chopped tomatoes.
from The Meatless salt and the pepper. Increase the heat to high and bring to TIP 2 If you don’t have smoked paprika, use the same
Monday Family a boil, then reduce the heat to medium-low. amount of regular paprika plus 1 tsp liquid smoke.
Cookbook by Jenn 4 Simmer for 30-35 minutes until the sweet potatoes are
Sebestyen, published fork tender. TIP 3 Carefully slice the block of tofu in half lengthways, so
by Fair Winds Press. that you have two flatter blocks. Using a glass or cookie cutter,
(RRP £14.99.) This 5 In a small cup or bowl, whisk together the peanut butter, cut out two rounds from each block. Use leftover tofu in
book contains non- coconut milk and remaining 1 tsp salt. Pour into the pan Asian soups, smoothies, etc.
vegan recipes. with the sweet potatoes and stir to combine.
6 Remove from the heat. Add the coriander and lime juice.
Serve with the rice and garnish with chopped peanuts.

23.8g 9.4g 2.2g 4g 14.3g 15g 2g 0.73g 13g 14g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

14 VEGANFOODANDLIVING.COM