Gaby had her very first dental visit today… and let me just say, I’m one proud mama! She did soooooooo good! I was a nervous wreck. I worried she would scream and cry the whole time…possibly bite someone’s finger off. Nope! She rocked it! Didn’t cry one time. They were so sweet to her and showed her all of their gadgets and tools. They even let her play with a few! Which I think was key to taking away that scary, I don’t know what these strangers are about to do to me factor! All that to say, we had a great Monday! And just in case you’ve forgotten…
🙂 CHRISTMAS IS IN ONE WEEK!!!!! 🙂
Okay, let’s talk about this Shakshuka recipe. 1.) This was my very first time making it. 2.) I’ve seen LOTS of recipes for it, but none of the recipes I’ve seen looked THIS good. 3.) This is NOT my recipe. On nights I can’t sleep, I scroll through some of my favorite food blogs looking for inspiration. I saw this recipe on The Minimalist Baker’s blog and HAD to make it. Normally, I look for things to add or omit… ways to change it up and make it my own. BUT… this recipe looked SO amazing. There wasn’t one thing I wanted to change. So… I didn’t. If you’re more traditional and like eggs cooked in your Shakshuka, knock yourself out! I’m sure it would be delish, but I didn’t feel that it needed eggs. And… I wanted to keep it plant based!
Go do yourself a favor and make THIS!!! 🙂 <3
A super hearty and flavorful meal you can eat at any time of the day!
- 1 tbsp olive oil + 1 tbsp vegan butter (or double up on the olive oil)
- 1/2 cup chopped white or yellow onion
- 1/2 red bell pepper, chopped
- 1 – 2 tbsp minced garlic
- 2 – 15 oz cans organic diced tomatoes
- 3 tbsp organic tomato paste
- 1 tbsp organic cane sugar or coconut sugar
- salt and pepper to taste
- 2 tsp smoked or sweet paprika
- 1 tsp ground cumin
- 2 tsp chili powder
- 1/4 tsp ground cinnamon
- pinch of cayenne, optional
- pinch of cardamom and coriander, optional (I highly recommend both!)
- 2 – 15oz can cooked chickpeas (garbanzo beans), rinsed and drained
- LOTS of kalamata olives 🙂 (I LOVE olives of any kind, so I threw a bunch in… make sure they’re pitted!)
- for garnish: chopped parsley or cilantro, optional
- Serve on top of cauli-rice, your favorite rice, or pasta
- Heat up a large rimmed skillet or a cast iron skillet over medium heat. Once it’s hot, add the oil/butter, onion, bell pepper, and garlic. Let it saute until translucent. Stir frequently.
- Add the diced tomatoes, tomato paste, sugar, salt and pepper, paprika, cumin, chili powder, cinnamon, cayenne, cardamom, and coriander. Stir until well combined.
- Bring to a simmer over medium heat and cook for a few minutes. I left mine chunky, but if you want a creamier consistency, take 3/4 of the sauce and blend it until smooth.
- Add the chickpeas and olives. Stir together well. Then reduce the heat to low and let it simmer for 15 – 20 minutes. This allows the flavors to develop! OMG. SO GOOD! Taste it and make sure you’re happy with the flavors.
- While your Shakshuka is simmering, make your rice or pasta. Some crusty bread would be really yummy to dip in this, too!
- Store leftovers in the fridge for up to 4 days or in the freezer for 1 month. Reheat on the stovetop until warmed through on medium heat.
This recipe was adapted from The Minimalist Baker.