This vegan white bean shakshuka combines cannellini beans, tomatoes, spinach, and warming spices in a hearty one-pan meal. The beans add protein and fiber, while toasted bread and coconut yogurt turn it into a warming breakfast or brunch.
Ingredients
- 1 tbsp olive oil
- 1 stalk celery
- 1 onion finely diced
- A sprinkle of salt
- 3 garlic cloves minced
- 1 sweet red pepper diced
- 1 tsp smoked paprika powder
- 1 tsp ground cumin
- 1/4 tsp black pepper
- 2 tbsp tomato paste
- 1 tin chopped tomatoes
- 120 g dried cannellini beans soaked and cooked according to package instructions
- A handful of fresh spinach
- Fresh coriander
To Serve:
- Freshly toasted bread
- Coconut yoghurt
Instructions
- Heat the olive oil in a large pan over medium heat. Sauté the celery and onion until softened.
- Sprinkle with salt, then add the minced garlic and diced red pepper. Cook for a few minutes, until the peppers start to soften.
- Add the smoked paprika, cumin, and black pepper. Stir well to coat everything in the spices.
- Add the tomato paste, chopped tomatoes, and cooked cannellini beans. Bring to a simmer, then reduce the heat to low. Cover with a lid and simmer for 5-6 minutes, stirring regularly.
- Stir in the fresh spinach and cook until just wilted, then remove from the heat.
- Serve sprinkled with fresh coriander, with toasted bread and a dollop of coconut yoghurt on the side (if using).