Vegan Shakshuka

In a frying pan, cook the onion, peppers and garlic in olive oil until nicely softened. Now add the spices, chickpeas and sliced Cumberland sausage, continue cooking for 1 minute. Add the tinned tomatoes and a little vegetable stock, season and simmer. Once simmering add the spinach.

Divide the shakshuka to serving bowls, top with vegan crumbled feta and roughly chopped coriander and serve with crusty bread or griddled toasts.