Green Shakshuka
with Chickpeas & Lemon
This vibrant, verdant spin on shakshuka, a saucy Ottoman dish, uses spinach, parsley, and fragrant French mustard and herbs for it's savory, silky base. Dollops of creamy herb and garlic cashew cheese, hearty chickpeas, and sprouted grain flatbreads boost the protein and fiber in this delicious dinner.
Nutrition (per serving)
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INGREDIENTS
- 4 garlic cloves, peeled and minced
- 1 yellow onion, peeled and chopped
- 8 oz teen spinach
- 1 tbsp French mustard and herb blend
- 0.25 oz parsley, leaves and tender stems chopped
- 1 lemon, zested, half juiced and half cut into wedges
- 6 oz organic chickpeas
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 2 flatbreads
- 1 tsp red pepper flakes
- 2 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add garlic and onions and cook until fragrant, 1 to 2 minutes. Stir in spinach and French mustard blend and cook until greens are wilted, 4 to 5 minutes. Carefully transfer spinach mixture to blender and add ¾ cup water, parsley, lemon zest, lemon juice, 1 tbsp olive oil, and a pinch of pepper. Blend on high until mostly smooth, about 2 minutes. (4-servings: use 2 tbsp olive oil, 1½ cups water) (TIP: For 4-servings, wilt spinach in 2 batches. Add all spinach back to skillet before next step.)
Return blended sauce to same skillet over low heat and stir in chickpeas. Season to taste with salt and pepper. Cover and cook until heated through, 2 to 3 minutes.
Place flatbreads directly on oven rack and bake until slightly crisp, 3 to 5 minutes. Dollop shakshuka with herb garlic cheese and sprinkle with as many red pepper flakes as you'd like. Serve family-style with flatbreads and lemon wedges. Tuck in!
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