Chickpea Shakshuka

Shakshuka is a popular dish believed to have originated in North Africa and later became widely enjoyed throughout the Middle East.

Traditional shakshuka is typically made with eggs simmered in a flavorful tomato-based sauce. This vegetarian version replaces the eggs with hearty chickpeas, creating a satisfying and protein-rich meal.

Chickpeas are simmered with tomatoes, bell peppers, garlic, and aromatic spices to create a flavorful one-pan dish that can be enjoyed for breakfast, lunch, or dinner.

restaurant_menuYields: 2 Servings

Cooking Time: 60 minutes

Ingredients

1 tablespoon olive or avocado oil
1/2 cup diced white onion or shallot
1/2 medium red bell pepper, chopped
5 garlic cloves, minced
2 medium tomatoes, diced or pureed
4 tablespoons tomato paste
1 teaspoon ground cumin
2 teaspoons chili powder
2 teaspoons paprika
1 pinch cayenne pepper
1 pinch ground coriander
1 pinch ground cardamom
3 cups cooked chickpeas
1/2 cup olives, optional
1 teaspoon coconut sugar, optional
Salt to taste

Instructions

If using dried chickpeas, soak them overnight in plenty of cold water. The chickpeas will expand significantly, so make sure there is enough water to cover them by several inches.
Drain and rinse the soaked chickpeas before cooking.
Place the chickpeas in a large pot and cover them with several inches of fresh water. Bring to a boil, then reduce the heat and simmer for approximately 60–90 minutes, or until tender.
Drain the cooked chickpeas and set them aside.
Heat a large skillet over medium heat. Add the olive or avocado oil, followed by the onion and red bell pepper.
Sauté for 4–5 minutes, stirring frequently, until the vegetables become soft.
Add the minced garlic and cook for another 30–60 seconds until fragrant.
Add the tomatoes, tomato paste, cumin, paprika, chili powder, coriander, cardamom, and cayenne pepper.
Stir everything together and allow the tomato mixture to simmer for 2–3 minutes.
Add the cooked chickpeas and optional olives. Stir well to combine.
Reduce the heat to medium-low and simmer for 15–20 minutes, allowing the chickpeas to absorb the flavors of the tomato sauce and spices.
Taste and adjust the seasoning. Add more paprika or cumin for additional depth, cayenne for heat, or salt to taste.
If desired, add a small amount of coconut sugar to balance the acidity of the tomatoes.
Serve hot with toasted bread, rice, pasta, or your favorite side dish.

How to Serve Chickpea Shakshuka

Chickpea Shakshuka is hearty enough to enjoy on its own, but it pairs beautifully with a variety of sides.

Crusty toasted bread
Warm naan or roti
Steamed basmati rice
Quinoa
Fresh salad

Is Chickpea Shakshuka Vegan?

Yes! This Chickpea Shakshuka can easily be made completely vegan. The recipe uses chickpeas instead of the eggs traditionally used in shakshuka and contains no dairy ingredients.

Make sure any bread or other side dishes you serve alongside the shakshuka are also free from dairy, eggs, or other animal-derived ingredients if you follow a strict vegan diet.

Why You'll Love This Recipe

Packed with plant-based protein from chickpeas
Rich in fiber and satisfying
Made with vegetables and aromatic spices
Naturally vegetarian and easily vegan
Perfect for breakfast, lunch, or dinner
Great for meal preparation