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
For the Shakshuka:
- 1 tbsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 1 15 oz can chickpeas, drained and rinsed
- 1 28 oz can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp ground coriander
- ¼ tsp red pepper flakes optional
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup water or vegetable broth
- ¼ cup fresh parsley chopped
For Serving:
- Crusty bread or pita
- Vegan feta optional
Instructions
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.