Have you ever come across a cusine where the flavour profiles just work for you? For me, there are a few. A recent discovery is that Mediterranean food and I just mesh really well.
Unfortunately, my husband is not as fond of this as I am. But I’m working on it.
I found this recipe a number of months ago and finally gave it try, and I have not looked back since. It is easy to put together, you can adjust it to taste (like I did), and the leftovers taste amazing when reheated up. Crisp up some tortillas to dip into it, and you are set!
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 large red chillis, sliced (or more, as needed)
- ½ tsp coconut palm sugar, chopped
- 3 coriander roots, pounded
- 2 celery roots, pounded
- 1 can diced tomatoes
- 1/4 cup vegetable stock
- 2 tbsp tomato purée
- 1 tbsp ground cumin
- 1½ tbsp smoked paprika (or normal works, if you do not have smoked)
- ½ tsp cayenne pepper
- ½ tsp sea salt
- ¼ tsp ground black pepper (plus a few grinds for finishing)
- 1 can chickpeas, drained
- 1 to 2 tbsp olives
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh coriander, chopped (save a little for finishing)
- about 200g tofu (I use whatever we have on hand at home)
- Cut the tofu into rounds or small squares and set aside.
- Heat the oil in a large pot.
- Sauté the onions, chillies and sugar over a medium heat for about 5 minutes, until the onions start to brown.
- Add the coriander roots and celery roots and continue to sauté until there is a slight fragrance.
- Stir in the canned tomatoes, stock and the tomato purée.
- Bring to a boil, then immediately reduce the heat.
- If it seems too thick, add in more stock or water.
- Mix in the spices – the cumin, paprika, cayenne, salt and black pepper – and then add in the chickpeas and olives.
- Stir everything.
- Taste and adjust seasoning as you like.
- Simmer the mixture for about 10 minutes, then stir in the parsley and coriander.
- Place your tofu on top of the shakshuka, and gently press down so that they’re partly submerged.
- Cover the skillet and simmer for another 7-10 mins, until the tofu is warmed through.
- Finish with few grinds of black pepper and some torn coriander leaves.
- You can stir the tofu into the stew if you desire, especially if you are transferring to a different serving bowl.
- Enjoy with bread or tortillas or as is!
I made this for a cousin once, and she went home with the recipe because she loved it that much. It is my go-to when I want comfort food these days. It’s hearty and warm and filling, and I love it so much.