Vegan One-Pot Shakshuka with White Beans

Ingredients

• 1 onion
• 3 Garlic cloves
• 0.25 bunch parsley (5 g)
• 2 tbsp olive oil
• 2 red bell pepper caps
• 800 g diced tomatoes (canned)
• 2 tsp smoked paprika powder
• 1 tsp ground cumin
• 1 tsp Dried oregano
• Salt
• Pepper
• 0.25 tsp Chili flakes
• 240 g white beans (drained weight; canned)
• 2 tbsp vegan cream cheese alternative (15 g each)
• 50 g vegan feta alternative

Instructions

1. 1.

   Peel and finely dice onion and garlic. Wash parsley, pat dry, and chop leaves.

2. 2.

   Heat oil in a pan. Sauté onion and garlic over medium heat for about 3 minutes until translucent. Meanwhile, trim, wash, and cut bell peppers into small pieces. Add them to the pan and cook for 3–5 minutes.

3. 3.

   Add tomatoes, paprika powder, cumin, oregano, salt, pepper, and chili flakes; simmer gently on low heat for 8 minutes. In the meantime, drain beans in a sieve and let them dry. Then add them to the tomato mixture and simmer together for another 2 minutes.

4. 4.

   Spread two dollops of cream cheese over the top and crumble feta over it. Sprinkle with parsley.