Green Shakshuka by @deliciouslyella

35 min

2 servings

🫛

200 g

Frozen peas

🌿

20 g

Coriander

🥬

200 g

Spinach

🍋

1

Lime juice

🥛

200 ml

Almond milk

🌱

2 tbsp

Tahini

🧄

2 cloves

Garlic

🧂

Sea salt

🧅

1

Onion

🌶️

2

Peppers

🫘

240 g

Butter beans

🥥

2 tbsp

Coconut yoghurt

🌶️

Dried red chilli flakes

⚫

Black pepper

🫒

0.5 tbsp

Olive oil

💧

Water

Crusty sourdough

  1. Place
    • Frozen peas
    • Spinach
    • Water

    Place the 200 g frozen peas and 200 g spinach in a bowl and cover with boiling water.

  2. Soften
    • Frozen peas
    • Spinach

    Leave for 5 minutes to soften the peas and wilt the spinach.

  3. Drain
    • Frozen peas
    • Spinach
    • Lime juice

    Drain the peas and spinach, then transfer them to a blender with the coriander, lime juice, 200 ml almond milk, 2 tablespoons tahini, 2 cloves garlic and sea salt.

  4. Blend
    • Almond milk

    Blend until smooth, adding a splash more almond milk if needed.

  5. Place
    • Olive oil

    Place a large pan over medium heat and add the ½ tablespoon olive oil.

  6. Add
    • Onion
    • Sea salt

    Once warm, add the diced onion with a pinch of salt and cook for 5–10 minutes until soft.

  7. Add
    • Peppers
    • Butter beans

    Add the sliced peppers and 240 g drained butter beans, stir well and cook for around 10 minutes until the peppers are tender.

  8. Pour
    • Frozen peas
    • Coriander
    • Lime juice

    Pour over the green sauce and stir until everything is well coated.

  9. Cook
    • Almond milk

    Cook for a few more minutes until heated through, loosening with a little more almond milk if needed.

  10. Stir
    • Coconut yoghurt

    Finish by stirring through the coconut yoghurt.

  11. Serve
    • Coriander
    • Olive oil
    • Black pepper

    Serve with chopped coriander, a drizzle of olive oil, black pepper, optional dried red chilli flakes and crusty sourdough.

Green Shakshuka by @deliciouslyella

35 min

2 servings

🫛

200 g

Frozen peas

🌿

20 g

Coriander

🥬

200 g

Spinach

🍋

1

Lime juice

🥛

200 ml

Almond milk

🌱

2 tbsp

Tahini

🧄

2 cloves

Garlic

🧂

Sea salt

🧅

1

Onion

🌶️

2

Peppers

🫘

240 g

Butter beans

🥥

2 tbsp

Coconut yoghurt

🌶️

Dried red chilli flakes

⚫

Black pepper

🫒

0.5 tbsp

Olive oil

💧

Water

Crusty sourdough

Preparation Steps

  1. Step 1/11

    Place the 200 g frozen peas and 200 g spinach in a bowl and cover with boiling water.

    🫛Frozen peas
    🥬Spinach
    💧Water
    🥣Bowl

  2. Step 2/11

    Leave for 5 minutes to soften the peas and wilt the spinach.

    🫛Frozen peas
    🥬Spinach
    🥣Bowl

  3. Step 3/11

    Drain the peas and spinach, then transfer them to a blender with the coriander, lime juice, 200 ml almond milk, 2 tablespoons tahini, 2 cloves garlic and sea salt.

    🫛Frozen peas
    🥬Spinach
    🌿Coriander
    🍋Lime juice
    🥛Almond milk
    🌱Tahini
    🧄Garlic
    🧂Sea salt

  4. Step 4/11

    Blend until smooth, adding a splash more almond milk if needed.

    🥛Almond milk

  5. Step 5/11

    Place a large pan over medium heat and add the ½ tablespoon olive oil.

    🫒Olive oil

  6. Step 6/11

    Once warm, add the diced onion with a pinch of salt and cook for 5–10 minutes until soft.

    🧅Onion
    🧂Sea salt
    🥄Wooden spoon

  7. Step 7/11

    Add the sliced peppers and 240 g drained butter beans, stir well and cook for around 10 minutes until the peppers are tender.

    🌶️Peppers
    🫘Butter beans
    🥄Wooden spoon

  8. Step 8/11

    Pour over the green sauce and stir until everything is well coated.

    🥄Wooden spoon

  9. Step 9/11

    Cook for a few more minutes until heated through, loosening with a little more almond milk if needed.

    🥛Almond milk
    🥄Wooden spoon

  10. Step 10/11

    Finish by stirring through the coconut yoghurt.

    🥥Coconut yoghurt
    🥄Wooden spoon

  11. Step 11/11

    Serve with chopped coriander, a drizzle of olive oil, black pepper, optional dried red chilli flakes and crusty sourdough.

    🌿Coriander
    🫒Olive oil
    ⚫Black pepper
    🌶️Dried red chilli flakes
    Crusty sourdough

Composition

Ingredients

Types

Vegetables, Herbs, Fruit, Dairy Alternative, Nuts, Condiments, Seeds, Spices, Legumes, Oils, Liquids, Grains, Bread

Ingredients

Frozen peas, Coriander, Spinach, Lime juice, Almond milk, Tahini, Garlic, Sea salt, Onion, Peppers, Butter beans, Coconut yoghurt, Dried red chilli flakes, Black pepper, Olive oil, Water, Crusty sourdough

Notes

Coriander (roughly chopped), Lime juice (juice of 1 lime), Almond milk (plus a splash more if needed), Onion (peeled and diced), Peppers (deseeded and sliced), Butter beans (drained, from a 400 g tin), Dried red chilli flakes (optional), Olive oil (plus extra to drizzle), Water (boiling, for softening the peas and spinach), Crusty sourdough (to serve)

Allergens

Tree nuts, Sesame, Gluten

Dietetics

Dietary regimen

Vegan, Egg-Free, Dairy-Free, Sugar-Free, Vegetarian, Pescatarian

Calories

300 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 38g, Fat: 13g, Fiber: 11g, Sugars: 8g

Nutritional Information

Minerals

Iron: 3.5mg, Potassium: 700mg, Magnesium: 70mg, Calcium: 150mg, Sodium: 360mg

Vitamins

Vitamin A: 300µg, Vitamin C: 45mg, Vitamin K: 180µg, Folate: 120µg

Preparation

Time Information

Preparation

10 minutes

Cooking

25 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Bowl, Knife, Cutting board, Wooden spoon

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Everyday

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Middle Eastern

Geographic

to inform

Various

Aspect

Texture

Smooth, Saucy, Thick, Creamy

Flavors

Creamy, Herby, Garlicky, Tangy, Nutty, Lightly Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Refrigerate in an airtight container : up to 3 days (cooled to room temperature before storing,reheat gently on the stove or microwave, adding a splash of almond milk if needed to loosen), Freeze : up to 2 months (store in a freezer-safe container, leaving space for expansion,thaw overnight in the fridge before reheating,coconut yoghurt garnish best added fresh after reheating)