FREE-FROM
FOOD + DRINK
FRESH
APRIL HERALDS ALLERGY AWARENESS WEEK , A REAL FOCUS ON THE IMPACT THAT ALLERGIES OF ALL TYPES CAN HAVE ON SUFFERERS LIVES . HOWEVER , LIVING WITH FOOD ALLERGIES AND INTOLERANCES DOESN ’ T MEAN LIVING WITHOUT FRESH , NUTRITIOUS AND MOST IMPORTANTLY TASTY DISHES AS OUR FREE-FROM RECIPES PROVE !
Red Pepper and Sun-Dried Tomato Chickpea Shakshuka
Recipe by Amy Lanza @ nourishing . amy for realgoodketchup . com
Dairy Free / Gluten Free / Vegan Serves : 3 Ingredients :
• Olive oil
• 1 red onion , small dice
• 3 garlic cloves , crushed
• 1 red pepper , small dice
• 1 / 2 tsp ground cumin
• 1 / 2 tsp ground coriander
• 1 / 2 tsp smoked paprika
• Pinch cayenne pepper or chilli flakes
• 60g sun-dried tomatoes , chopped
• 400g tin chopped tomatoes
• 100g Real Good Ketchup
• Salt and pepper
• 4 tbsp NUSH Cashew Yoghurt
To serve :
• Gluten free bread / toast
• Fresh coriander
• Sliced spring onions
• Chopped nuts / seeds
Method :
1 . Heat a frying pan with 1 tbsp olive oil and add the onion and garlic . Fry for 5 minutes then add the red pepper and fry for 5 minutes .
2 . Add in the cumin , coriander , paprika and cayenne pepper or chilli flakes and fry off for 1 minute until fragrant .
3 . Pour in the sun-dried tomatoes , chopped tomatoes , Real Good Ketchup with some salt and pepper . Bring to the boil , reduce to a gentle simmer and cook with a lid on for 10 minutes .
4 . Spoon the yoghurt on top of the shakshuka and serve with bread / toast , fresh coriander , sliced spring onions and some chopped nuts / seeds .
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