Veggie “Shakshuka” with Ezekiel 4:9 Sprouted Whole Grain Tortilla Dippers

Ingredients 

  • 1 tbsp olive oil

  • 1 small red onion, diced

  • 2 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 tsp smoked paprika

  • ¼ tsp red pepper flakes

  • 1 tsp cumin

  • 1 can (14 oz) crushed tomatoes

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 2 cups baby spinach or kale

  • Salt and pepper, to taste

  • Fresh parsley or cilantro, for garnish

  • 4-6 Food For Life Ezekiel 4:9 Sprouted Whole Grain Tortillas

  • Olive oil, for brushing

Directions 

  1. Preheat oven to 375°F. Cut tortillas into triangles and lightly drizzle with olive oil. Arrange on a baking sheet, then bake for 8–10 minutes until warm and slightly crisp. Set aside.

  2.  In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté 2–3 minutes until fragrant. Add bell peppers and cook 5–6 minutes until slightly softened.

  3.  Stir in smoked paprika, cumin, and red pepper flakes. Add crushed tomatoes and chickpeas. Simmer for 10 minutes, until slightly thickened. Season with salt and pepper.

  4.  Stir in spinach or kale and cook 1–2 minutes until wilted. Remove from heat.

  5. Transfer shakshuka to a serving bowl. Garnish with fresh herbs. Serve immediately with warm tortilla wedges for dipping.

 

Servings: 4

Prep Time: 30