smoky shakshuka

Recipe from Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography © Luke Albert.

Vegans don’t need to miss out on the brunch fun! This gently spiced bowl food has fresh bursts of herbs, before being topped with paprika yogurt. Serve with soldiers of toasted pitta or sourdough, drizzled with a little extra virgin olive oil.

Serves 2 generously

Suitable for freezing (before adding the yogurt)

1 tbsp sunflower oil

1 onion, finely chopped

1 red (bell) pepper, deseeded and thinly sliced

2 garlic cloves, crushed

1 x 400g (14oz) can of chopped tomatoes

1 x 400g (14oz) can of chickpeas (garbanzo beans), drained and rinsed

1 tsp harissa paste

generous handful of flat-leaf parsley, roughly chopped

generous handful of coriander (cilantro), roughly chopped

small handful of dill, roughly chopped

2 rounded tbsp unsweetened soya yogurt

pinch of smoked paprika

1⁄2 unwaxed lemon, cut into wedges, to serve

generous pinch each of smoked sea salt and black pepper

EASY TIP

Cut up the onion, pepper, herbs and lemon in advance, then refrigerate for up to 12 hours before using.

Heat the oil in a large pan, add the onion and pepper and cook over a medium heat for 4–5 minutes, stirring occasionally, until the onion begins to turn golden. Stir in the garlic and cook for a further minute.

Pour in the chopped tomatoes, chickpeas and harissa paste, then simmer for 20 minutes, stirring frequently.

Remove from the heat and stir through the parsley, coriander and dill, reserving some for serving. Season to taste with smoked sea salt and black pepper.

Ladle into serving dishes and spoon over a tablespoon of soya yogurt in each bowlful. Sprinkle a little smoked paprika over the yogurt, then scatter with the remaining herbs and serve with the lemon wedges.