Vegan Green Shakshuka with Chickpeas and Olives
Ingredients
- 2 pounds tomatillos
- 1 large yellow onion
- 1 bunch kale (fills a gallon bag)
- 1 cup cilantro, divided
- 4 cloves garlic
- 2 tsp cumin
- 1 tsp salt
- 1 Tbl smoked paprika
- 1/2 tsp liquid smoke
- 1 tsp maple syrup
- 2 cans drained chickpeas
- 1 red pepper, diced
- green olives, halved
- kalamata olives, halved
Preparation
Peel the leaf skin off tomatillos and quarter them.
Dice garlic and onion.
Chop up kale.
Rough chop cilantro.
Measure out spices.
Brown garlic and onion in a non-stick pan using a tablespoon of water at a time for about 5 minutes.
Add in spices and cook for 1 minute while stirring.
Add in tomatillo and stir, then cook for 5 minutes.
Add in kale and cook for 3-5 minutes until it is wilted.
Add in 1/4 cup water to deglaze the pan.
Puree the mixture along with 1/2 cup cilantro in a food processor or blender.
Transfer back to the pan.
Heat and add in maple syrup and liquid smoke.
It will thicken, so add water or veggie stock as needed.
Add in 2 cans of drained chickpeas, a diced red pepper, and halved green olives and kalamata.
The olives are key for their salty taste and texture but can be skipped if desired.
Serve with jasmine rice or anything else like bread, tortilla, or directly.
