Are you looking for a healthy, protein-filled, easy meal? Look no further than this delicious recipe for tofu shakshuka with chickpeas and kidney beans – full of fibre and perfect for any meal of the day - a big brekki for the whole whānau, brunch, lunch or as a nutritious side or main dish for dinner.
- oil for frying
- 1 white onion, diced
- 3 garlic cloves, diced
- 1 red capsicum*, diced
- 5 mushrooms*, sliced
- 1 small aubergine*, diced
- 1 bunch asparagus/broccoli or any seasonal green veg, chopped
- 1 packet tofu, chopped into cubes
- 1 can chickpeas
- 1 can kidney beans
- 2 cans chopped tomatoes
- 1 cup vegetable stock
- ½ tsp turmeric
- ½ tsp ground coriander
- 1 tsp cumin
- 1½ tsp smoked paprika
- ½ tsp ground chilli/chilli flakes
- 1 tsp salt, to taste
- black pepper, to taste
- Fresh parsley or coriander to serve
*As always, feel free to substitute these vegetables for whatever is in season or ones you’d prefer.
- Add oil, onion and garlic to a pan over medium heat and fry until fragrant (about 10mins).
- Add all of the other vegetables: Capsicum, mushrooms, aubergine, asparagus (or green veg), and tofu. Fry until veg is almost cooked.
- Add spices to the mix and stir well. Cook for a further 5 minutes until the vegetables have absorbed the spices.
- Add chickpeas and kidney beans and mix well.
- Add the tins of chopped tomatoes and stock and bring to a simmer.
- Leave to simmer for 20-30mins, tasting as you go and adding more salt, pepper or chilli based on your taste. Simmer until the liquid has been absorbed, leaving a thick sauce.
- Sprinkle with fresh coriander, serve over rice, couscous, quinoa, or serve with a loaf of crusty Leed St or Shelley Bay Bakery bread to tear apart and dip in.
Have you tried this or any of our other recipes? Let us know your favourites at Hello@commonsenseorganics.co.nz