Vegan shakshuka – Food & Home Magazine

Ingredients

• 2 tbsp olive oil + extra, to drizzle
• 1½ red onions, sliced into 8 pieces
• 4 cloves garlic, crushed
• 2 tsp smoked paprika
• 1 tsp cumin seeds
• ¼ tsp ground nutmeg
• 4 ripe jam tomatoes, diced
• 600g small exotic tomatoes, halved
• 1 fresh chilli, halved
• 110g (½ cup) cooked red adzuki beans
• 95g (½ cup) cooked cowpeas/black-eyed beans
• 16 Manzanilla green olives, pitted
• salt
• freshly ground black pepper
• 6 small spinach leaves, stems removed
• 6 small kale leaves, stems removed
• 600g firm organic tofu (we used Green Guru)
• fresh flat-leaf parsley, to garnish
• sourdough bread, to serve