It’s the start of the spooky season, and I can’t wait for things to get into full-swing! The fall breeze, sipping cider under a blanket, nothing beats it. Bring in our star of the season: pumpkin. Now, I love shakshouka, but tomatoes are going out of season, and we support seasonality here! Shakshouka translates to ‘all mixed up’, and our version includes ripe pumpkin and roasted peppers, along with a few spices to give it that razzle-dazzle.
You’ll need some pita to sop up this rich, creamy sauce, so be prepared!
Pumpkin Shakshouka
1 can Pumpkin puree
2 cups oat milk
1 can Canned garbanzo beans
1 teaspoon Turmeric
1 teaspoon Oregano
2 teaspoons Smoked paprika
½ teaspoon cumin
1 yellow Onion
2 bell pepper Bell peppers (any color)
3 cloves Garlic
1 bunch Cilantro
½ block Tofu
3-4 olives (optional)
Pita bread (optional)
Olive oil for cooking
Slice the onion, garlic, and peppers into thin strips.
In a large saute pan, heat 1 tablespoon oil on medium high heat.
Add the pepper in with a pinch of salt and cook for 2-3 minutes, until charred on one side.
Mix with a wooden spoon and cook again for another 2 minutes.
Turn the heat to medium low and add the turmeric, cumin, oregano, and smoked paprika, along with another pinch of salt.
After cooking for another minute, add in the chickpeas and oat milk. Scrape in any bits from the bottom of the pan.
Turn the heat up to a medium heat and mix in the pumpkin puree to incorporate.
Once thickened, add in the olives and tofu to warm through.
Serve with warm pita or over rice for a comforting, delicious meal!
