Green Shakshuka with Gluten Free Flatbreads

A vibrant and fresh plant-based shakshuka packed with herby flavours, and light and summery lemon. Served with simple, homemade gluten-free fluffy flatbreads, this meal is great any time of the day.

I am really focusing on simple, home-cooked meals at the moment with fuss-free and easy to find ingredients. I want as many of you as possible to be able to re-create these recipes and enjoy them with friends and family, so you’ll find you have a lot of these ingredients at home already!

Green Shakshuka with Gluten Free Flatbreads

Shakshuka means “a mixture” and that’s exactly what this meal is – a mixture of green vegetables, fresh herbs and vibrant flavour. The base of this Green Shakshuka is onion and garlic with courgette and peas. If you have some, I highly recommend adding in the chermoula paste which is a North African spice paste of fresh coriander, lemon and cumin, but you can also add in some dried mixed herbs for equally delicious, but different, results. Simmer away with some vegetable stock until warmed through along with some spinach.

I then like to blend half of the mixture to a smooth puree with lemon juice and stir back in, so the sauce is thick but still with some chunks. Add in some olives and serve warm topped with cooling yoghurt, chilli flakes, fresh lemon wedges and avocado – no brunch is complete without avocado!

And then I’ve been working on my Gluten Free Flatbreads, too, and these ones are real winners. They’re light and fluffy, just be careful not to handle the dough too much as it may become tougher. With only 4 ingredients, they come together in 10 minutes and are great to serve alongside curries, stews, soups and salads, too.

Green Shakshuka with Gluten Free Flatbreads

I hope you will enjoy this Green Shakshuka with Gluten Free Flatbreads – it is a great vegan, gluten-free, fresh and wholesome meal for any time of the day. It is packed with colour, flavour and texture while being easy to make with fuss-free and easy to find ingredients. A lot of which comes from the freezer or store cupboard.

If you’re not gluten-free, you can try my Easy Fluffy Flatbreads and if you’re looking for more staple recipes, how about my Simple Red Pepper and Spinach Dahl, Sicilian Caponata with Roasted New Potatoes, Roasted Cauliflower Dahl or Chickpea Carrot and Chard Red Thai Curry.

Green Shakshuka with Gluten Free Flatbreads

• Servings: 2
• Time: 20 minutes
• Difficulty: easy
• Print

A vibrant and fresh plant-based shakshuka packed with herby flavours, and light and summery lemon. Served with simple, homemade gluten-free fluffy flatbreads, this meal is great any time of the day.

Ingredients

• 1 small white onion, small dice
• 1 garlic, crushed
• ½ tsp cumin
• 1 courgette, in ¼ moons
• 160g peas
• 100ml vegetable stock
• 1-2 tsp chermoula paste or 1 tsp mixed dried herbs
• Salt pepper
• 40g spinach
• 1/2 lemon, juiced
• 50g olives, halved
• Gluten-Free Flatbreads:
• 100g GF flour, plus extra to dust
• 1/2 tsp baking powder
• Large pinch of salt
• 20g coconut yoghurt
• 60ml warm water
• To serve: coconut yoghurt, lemon wedges, avocado, chilli flakes, fresh coriander

Directions

Method:
1. Heat some olive oil in a large frying pan and add the onion and garlic. Fry for 5 minutes and then add in the cumin and courgette and cook for 5 more minutes. If using mixed dried herbs, add these in now.
2. Add in the peas, water, chermoula paste, if using, and a generous pinch of salt and pepper. Cover and leave to simmer for 10 minutes, adding the spinach for the last 5 minutes and stirring.
3. While the shakshuka simmers, make the flatbreads. Stir together the flour, baking powder and salt. Pour in the yoghurt and water and stir to bring the dough together. Leave the dough to rest for 5 minutes.
4. Turn the dough out onto a lightly floured surface and divide it into two. Roll out gently, use extra flour to prevent it from sticking, into two rounds. Heat a large griddle or non-stick pan and add the dough circles, splash with water using your hands. Fry for a few minutes until crisp and golden. Flip over and cook on the second side. Repeat to make both breads.
5. Add half of the shakshuka mixture to a food processor or blender with the juice of  ½ lemon and 50-100ml water until smooth.
6. Stir the smooth mixture into the shakshuka pan along with the olives and warm back through.
7. Serve the shakshuka topped with some coconut yoghurt, lemon wedges, avocado slices, chilli flakes, fresh coriander and the flatbreads.

Green Shakshuka with Gluten Free Flatbreads

I would love to hear what you think of this Green Shakshuka with Gluten Free Flatbreads so let me know in the comments below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With green shakshuka love x