Vegan Shakshouka with Roasted Turnip & Green Chickpea Pancakes
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Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
Shakshouka
  • 1 tsp Extra Virgin Coconut Oil
  • 3 c Whole Stewed Tomatoes (1 lg bpa-free can) or 6 cups of chopped fresh tomatoes
  • 1 c Passata (strained tomato purée, sold in a jar)
  • 1 Yellow (or red or orange) Pepper, thinly sliced
  • 1 medium Red Onion, thinly sliced
  • 6 Garlic Cloves, thinly sliced
  • 1 Serrano Chili, thinly sliced (optional)
  • 1.5 c cooked Beans/Legumes (optional) (lentils, chickpeas, adzukis, black beans -any!)
  • 1 Tbsp whole Cumin Seeds (or 1.5 tsp ground)
  • ½ tsp ground Coriander Seed
  • ½ tsp Smoked Paprika
  • 1 tsp Turmeric, dried (or 2 tsp if using fresh)
  • Several grinds of Black Pepper (to enhance turmeric absorption)
  • Sea(weed) Salt to taste
  • A squeeze of Lemon Juice at the end
Toppings
  • 1 tsp Extra Virgin Coconut Oil
  • 3 medium Turnips, cut into wedges
  • 6 Shallots, peeled (and cut in half if large)
  • Sea(weed) Salt, to taste
  • 1-2 cups of fresh cilantro, chopped
  • ½ Serrano Chili, thinly sliced
Green Pancakes
  • ½ c Chickpea Flour
  • ½ c Water
  • ½ bunch of Cilantro (the stem half)
  • 1 Tbsp whole Cumin Seeds
  • 1 tsp Turmeric, dried (or 2 tsp if using fresh)
  • Several grinds of Black Pepper (to enhance turmeric absorption)
  • Sea(weed) Salt to taste
  • ½ medium Red Onion, thinly sliced
  • 2 Garlic Cloves, minced
  • Extra Virgin Coconut Oil (for cooking)
Instructions
For the Shakshouka:
  1. In a wide pot or pan, on medium heat, add the cumin seeds and stir until you can smell them (less than a minute).
  2. Add the coconut oil, onions and garlic and continue to sauté until the onions have softened.
  3. Add the rest of the spices and the peppers and chilies and continue to stir.
  4. Add the tomatoes and beans (if using) and bring to a simmer for 10-15 minutes.
  5. Adjust seasoning (s&p) and finish with lemon juice.
For the Toppings:
  1. Preheat the oven to 350*F
  2. Toss the turnips and shallots with coconut oil and sea(weed) salt on a parchment-lined baking sheet and roast until cooked (20 minutes or so)
  3. While still warm, serve on top of warm shakshouka sauce along with the fresh cilantro and chili slices.
For the Green Pancakes:
  1. Whisk together the chickpea flour and water and let sit for at least 30 minutes (or overnight in your fridge)
  2. Pour into a blender with the cilantro, turmeric, pepper and sea(weed) salt and blend until very smooth.
  3. Pour into a bowl and stir in the garlic, onions and cumin seeds.
  4. Heat up a cast iron pan (or any other pan), and cook the pancakes in e.v. coconut oil until golden (green) on both sides and cooked through (you can re-warm them in the oven before serving).
  5. Cut into wedges and serve with the shakshouka and veggies (or just eat them as they are with a little salad).
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/vegan-shakshouka-with-roasted-turnip-green-chickpea-pancakes/