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Chickpeas, tomatoes and sweet potatoes, the shakshuka in Okinawa’s style

Chickpeas, tomatoes and sweet potatoes, the shakshuka in Okinawa’s style

Shakshuka is a typical recipe of Tunisia and Morocco but its popularity is growing all over the world with all the vegan and plant based alternatives. The original recipe is prepared with tomato, peppers, spices and eggs, today we propose instead a variant with chickpeas and, in perfect Okinawa’s style, the Japanese island famous for the long lifespan of its inhabitants, sweet potatoes. The result is a unique dish, nutrient-rich and healthy, complete thanks to the combination of carbs and proteins and precious source of antioxidants, vitamins and mineral salts to support the immune system and to fight the free radicals. Health can be obtained also through the diet, according to the centenaries in Okinawa, which we talked about recently in a post.


400 grams of cooked chickpeas
400 grams of crushed tomatoes
2 sweet potatoes
1 pepper
200 grams of spinach
1 red onion
1 clove of garlic
Chili pepper
Extra virgin olive oil
Slice the onion and chop up the garlic. Cut the pepper into strips and rinse the spinach. In a frying pan sauté the onion and the garlic with a tablespoon of extra virgin olive oil and two tablespoons of water. Add the pepper and stir, let it cook for about 5 minutes. Pour the crushed tomatoes and the chickpeas, stir, season with a pinch of cumin and a teaspoon of paprika. Let it cook for 10 minutes, finally add the spinach cut into pieces, mix and cook for 2-3 minutes. In the meantime, boil the sweet potatoes, well rinsed, for 15-20 minutes. Drain the potatoes and cut them into thick slices, you can keep the peel. Place the slices of sweet potatoes on the chickpeas and tomatoes. Finally, add some slices of fresh chili pepper, coriander and basil and serve!
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