SHAKSHUKA

Ingredients

• 60 g Onion, chopped finely
• 1 1/2 clove Garlic cloves, crushed
• 1/2 pcs Chili pepper, seeded, chopped
• 1 pcs Bell pepper, red, finely chopped
• 1/2 pcs Green bell pepper, sliced
• 1/2 tsp Smoked paprika
• 1/2 tsp Cumin, ground
• 20 g Tomato puree
• 200 g Canned tomatoes
• 50 g Chickpeas, canned, drained, rinsed, MRSJP
• 50 g Black beans, canned, drained, MRSJP
• 75 g Tofu, Silken, Not cooked, MRSJP
• 25 g Black olives, chopped
• 1 pinch Fine sea salt
• 1 pcs Black pepper, ground
• 5 g Coriander leaves, chopped
• 1/4 pcs Lemon, juiced and zested
• 10 g Harissa seasoning, organic, whole foods, MRSJP

Method

1. Assemble all ingredients
2. Finely chop the onion, crush the garlic, slice the chili and finely slice all the capsicum.
3. Pre-cook the black beans and chickpeas. (or used pre-cooked)
4. Slice the silken tofu, leave on a paper towel to drain the excess water.
5. To cook the shakshuka
6. Add about 100ml of water to a large wide saucepan.
7. Add the sliced onion and garlic - sweat/steam for 3-4 minutes until soft.
8. Add the cumin seed and cook for 1 minute.
9. Add the peppers, chili, and smoked paprika.
10. Put a lid on, and with the heat on medium - cook out the peppers for about 10 minutes until soft. Add a pinch of salt.
11. Add the tinned tomato, tomato puree, cooked chickpeas, black beans, and cookout for 15 minutes with a lid half on.
12. Take 1/4 of the mix and blend in the blender for 10 seconds until smooth. Add this puree back into the pot (this is a good way of making a saucy consistency without losing flavor)
13. Season with chopped coriander, lemon, salt, and pepper
14. To finish the shakshuka
15. Put the shakshuka into an oven-proof dish.
16. Place the slices of silken tofu on top.
17. Grill for 3-5 minutes until the tofu is warm and gets a little colour.
18. Add the sliced black olives and some extra chopped coriander and serve.