Vegan Chickpea Shakshuka Recipe
Eggs? We don’t know her. This vegan shakshuka swaps eggs for hearty chickpeas, simmered in a spiced, rich tomato sauce. It’s smoky, saucy, and perfect for breakfast, brunch, or those nights when cereal just won’t cut it. One pan, minimal effort, and a meal so good it might just change your morning routine. Grab some crusty bread because scooping is mandatory. Oh, and leftovers? They somehow taste even better, but good luck having any left.
Vegan Chickpea Shakshuka Recipe
A plant-based twist on the classic shakshuka with chickpeas in a bold, flavorful tomato sauce. Perfect for dipping, devouring, and impressing brunch guests.
Ingredients
Method
Sauté the Aromatics:
- Heat olive oil in a skillet over medium heat.
- Add diced onion and cook for 3 minutes until soft.
- Stir in garlic and bell pepper, cooking for another 5 minutes.
Build the Sauce:
- Add tomato paste, smoked paprika, cumin, coriander, and red pepper flakes.
- Stir well to coat the veggies in spices.
- Pour in crushed tomatoes and water (or broth), then mix.
Simmer the Chickpeas:
- Stir in chickpeas, salt, and black pepper.
- Let it simmer uncovered for 15 minutes, stirring occasionally.
Final Touches & Serving:
- Taste and adjust seasoning if needed.
- Sprinkle with fresh parsley and serve with bread.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin C: 50%
- Potassium: 20%
- Folate: 15%
- Magnesium: 12%
Tips for the Best Shakshuka
- Let the sauce simmer longer for deeper flavor.
- Add a squeeze of lemon for brightness.
- Serve with avocado or a dollop of dairy-free yogurt.
