This is a cheesy version of shakshuka*, but with goat cheese, chickpeas, and kale in a spicy sauce.
Serves 4
Preheat the oven to 350F (175C)
2 Tbs. (30 ml) olive oil
1 tsp. (2 g) cumin seeds
1 bunch organic kale, stems removed and torn into bite size pieces
2 cups (480 ml) organic tomato sauce
1 1/2 cups (195 g) organic canned of chickpeas, drained and rinsed
1 Tbs. (15 ml) organic lemon juice, plus cut wedges
goat cheese (DF) or block of feta (not DF) and cut into 1/2-inch (1,25 cm) slices
black pepper
red pepper flakes
warm (GF) bread, pita, or baguette
1. Heat a skillet over medium heat and add the oil.
2. Add the cumin seeds for a minute or two.
3. Add the kale in batches, letting each handful shrink and wilt before adding the next.
4. Add the tomato sauce, chickpeas, lemon juice, and 1/2 cup water.
4. Add the tomato sauce, chickpeas, lemon juice, and 1/2 cup water.
5. Stir and let it come to a simmer.
7. Place the cheese slices into the sauce.
7. Place the cheese slices into the sauce.
8. Sprinkle with black pepper.
9. Place the skillet into the oven and bake until the cheese has softened, about 15 minutes.
10. Drizzle with olive oil and a pinch of red pepper flakes
11. Serve with warm (GF) bread and lemon wedges.
* A vegan Shakshuka: https://veggiefernandezs.blogspot.com/2023/02/shakshuka.html
Try some of the other Middle Eastern recipes: https://veggiefernandezs.blogspot.com/search/label/Middle%20Eastern
