Name: Vegan White Bean Shakshuka
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 tablespoons extra virgin olive oil; 1 small onion (3 oz, sliced); 1 large red pepper (6 oz, sliced); ½ cup water; 2 to 3 cloves garlic (smashed); 1 teaspoon cumin; 1 teaspoon sweet paprika; ½ teaspoon chili powder; 28- ounce can chopped plum tomatoes with juice; ½ teaspoon salt; ¼ teaspoon black pepper; 1 pound cooked white cannellini beans; 1½ pounds leafy greens: swiss chard or kale (chopped); Garnish: toasted bread (cilantro and fruity extra virgin olive oil)

Vegan White Bean Shakshuka

Shakshuka, traditionally is a Middle Eastern dish of poached eggs in a spicy tomato pepper sauce. For this vegan version, we used white beans to “beef” up the sauce and make it the perfect comforting meal any time of day.

Vegan White Bean Shakshuka

Prep Time 15

Cook Time 15

Total Time 30

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Servings

Ingredients

3 tablespoons extra virgin olive oil
1 small onion 3 oz, sliced
1 large red pepper 6 oz, sliced
½ cup water
2 to 3 cloves garlic smashed
1 teaspoon cumin
1 teaspoon sweet paprika
½ teaspoon chili powder
28- ounce can chopped plum tomatoes with juice
½ teaspoon salt
¼ teaspoon black pepper
1 pound cooked white cannellini beans
1½ pounds leafy greens: swiss chard or kale chopped
Garnish: toasted bread cilantro and fruity extra virgin olive oil

Instructions

Heat olive oil over medium heat in sauce pot. Add onion and pepper and cook slowly until translucent, about 15 minutes.
Add water halfway through and cook until evaporated.
Add garlic, cumin, paprika, and chili powder and and cook one more minute.
Add tomatoes, salt, pepper, and leafy greens. Simmer 10 minutes until thickened. Add beans to warm through.
Drizzle with olive oil and serve with toasted country bread.