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This Vegan Chickpea Shakshuka is a plant-based twist on the classic Middle Eastern dish! Instead of eggs, hearty chickpeas are simmered in a rich, spiced tomato sauce, making it perfect for a healthy, protein-packed meal.
Ingredients
For the Shakshuka Sauce:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp chili flakes (optional, for spice)
- 1 (15 oz) can crushed tomatoes
- 1 tbsp tomato paste
- ½ tsp salt
- ½ tsp black pepper
- ½ cup water or vegetable broth
- 1 (15 oz) can chickpeas, drained and rinsed
For Garnish & Serving:
- ½ cup fresh parsley or cilantro, chopped
- 1 avocado, sliced (optional)
- Vegan feta or tahini drizzle (optional)
- Toasted bread, pita, or rice for serving
Instructions
1. Sauté the Aromatics
- Heat olive oil in a large pan over medium heat.
- Add onion, garlic, and red bell pepper; sauté for 3-4 minutes until softened.
2. Build the Flavor
- Stir in cumin, smoked paprika, coriander, and chili flakes. Cook for 30 seconds until fragrant.
- Add tomato paste and cook for 1 minute, stirring constantly.
3. Simmer the Sauce
- Pour in crushed tomatoes, water (or broth), salt, and black pepper.
- Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Add Chickpeas & Finish Cooking
- Stir in chickpeas and simmer for another 5 minutes.
- Adjust seasoning if needed.
5. Garnish & Serve
- Sprinkle with fresh parsley or cilantro.
- Serve with toasted bread, pita, or over rice.
- Optional: Top with avocado, vegan feta, or a drizzle of tahini.
Variations & Tips
✅ Extra Creamy: Stir in ½ cup coconut milk for a richer texture.
✅ Spicy Kick: Add harissa paste or extra chili flakes.
✅ More Veggies: Add spinach, zucchini, or mushrooms for extra nutrition.
Would you like a meal-prep-friendly version or a different variation? 😊
