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Ingredients
- 1 x block marinaded Tempeh (Sliced into bitesized chunks)
- 2 x teaspoon harissa paste (plus 1 extra teaspoon to serve)
- 1 x small red onion (peeled and chopped into bitesized chunks)
- 1 x medium sweet potato (peeled and sliced into bitesized chunks)
- 2 x 400g tins of chopped tinned tomatoes
- 1 x 400g tin chickpeas (drained and rinsed)
- 1/2 teaspoon paprika
- 1/2 teaspoon of cumin
- 2 tablespoons of greek yoghurt (or plant based alternative)
- 1 small red chilli (finely sliced)
- 15g parsley (finely chopped)
- flatbreads or sourdough to serve
Get started
- Pre heat your oven to 200’c. Tip your tempeh and sweet potato and onion chunks into a oven proof casserole dish. Drizzle over 1 tsp of olive oil and roast for 10 – 15 minuets until just starting to brown, remove from the oven and set aside.
- Mix the tinned tomatoes and harissia together and stir into the dish with the tempeh, sweet potato and red onion. Return to the oven for 15-20 minuets until the sauce has thickened and bubbling. This is your shakshuka.
- Tip the chickpeas onto a baking tray and toss in the cumin and paprika. Drizzle over 1 teaspoon of olive oil and bake until crispy and golden. About 10-15 minuets.
- Stir a little of your extra harissa into your yoghurt then set aside. Warm your flatbreads or sourdough in the oven.
- When you are ready to serve scatter the crispy chickpeas over the shakshuka, drizzle over the yoghurt and extra harrisa. Scatter over your chopped chilli and parsley. Serve alongside your warm flatbreads or sourdough.
- Store any leftovers in the fridge in airtight containers for up to 3 days. Reheat in the microwave, ensuring the shakshuka is piping hot throughout before eating.
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