Vegan Shakshuka

Ingredients:

• 1 brown onion, chopped 
• 2 cans diced tomatoes
• 1 can butter beans
• 1 can black beans
• 1 can pinto beans
• 2 tbsp cumin seeds, whole
• 1 tsp paprika
• 1 tbsp dried oregano
• 1 tsp ground coriander
• ½ tsp garam masala 
• Pinch of cayenne pepper 
• ¼ - ½ tsp ground chilli 
• Coconut yoghurt 

Method:

1. Lightly roast the cumin seeds in a fry pan until slightly brown and add the rest of the spices and herbs. Transfer to a grinder and grind until the spice mixture is like sand. 

2. Slightly fry the onion in a large frypan and add the ground herbs and spices. 

3. When the onions are brown, add the cans of diced tomatoes and the cans of beans and let simmer for about fifteen minutes. 

4. Enjoy with some corn chips or bread and some coconut yoghurt. 

This dish is wonderfully flavoursome with the abundance of spices and herbs it contains. Cumin is an important spice used a lot in Indian and Middle Eastern food. Like so many herbs and spices, cumin has a soothing effect on the digestive system to help counter flatulence and dyspepsia. Coriander is valued for its cooling quality, its digestive aid and its detoxification capabilities. And oregano, known for its wide use in Mediterranean cooking, is an effective antiseptic for the respiratory tract and for colic too. 

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