Vegan Shakshuka with Za’atar Spiced Chickpeas - alive magazine

Name: Vegan Shakshuka with Za’atar Spiced Chickpeas - alive magazine
Ingredients: 12 oz (350 g) block firm tofu; 19 oz (540 mL) can chickpeas, drained and rinsed; 1 Tbsp (15 mL) lemon juice; 2 Tbsp (30 mL) Dijon mustard; 1/2 tsp (2 mL) smoked paprika; 3 Tbsp (45 mL) grapeseed oil, divided; 2 Tbsp (30 mL) za’atar; 1 tsp (5 mL) ground turmeric (optional); Pinch of freshly ground black pepper; 1 medium yellow onion, diced; 3 garlic cloves, peeled and minced; 1 medium green bell pepper, seeded and diced; 1 tsp (5 mL) ground cumin; 1/2 tsp (2 mL) ground coriander; 1/2 tsp (2 mL) crushed red pepper flakes; 28 oz (796 mL) can fire-roasted tomatoes; 1/3 cup (80 mL) fresh cilantro leaves or parsley leaves, chopped, plus extra for garnish; 2 Tbsp (30 mL) fresh dill, chopped; 1 avocado, thinly sliced; 1/4 cup (60 mL) fresh pomegranate arils

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A popular breakfast dish throughout the Middle East, shakshuka is traditionally made by poaching eggs in a spicy tomato sauce. Here, we’ve shaken things up by…

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Ingredients

12 oz (350 g) block firm tofu
19 oz (540 mL) can chickpeas, drained and rinsed
1 Tbsp (15 mL) lemon juice
2 Tbsp (30 mL) Dijon mustard
1/2 tsp (2 mL) smoked paprika
3 Tbsp (45 mL) grapeseed oil, divided
2 Tbsp (30 mL) za’atar
1 tsp (5 mL) ground turmeric (optional)
Pinch of freshly ground black pepper
1 medium yellow onion, diced
3 garlic cloves, peeled and minced
1 medium green bell pepper, seeded and diced
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) crushed red pepper flakes
28 oz (796 mL) can fire-roasted tomatoes
1/3 cup (80 mL) fresh cilantro leaves or parsley leaves, chopped, plus extra for garnish
2 Tbsp (30 mL) fresh dill, chopped
1 avocado, thinly sliced
1/4 cup (60 mL) fresh pomegranate arils