VEGAN CHICKPEA SHAKSHUKA
Vegan Chickpea Shakshuka is a hearty and satisfying plant-based twist on a classic Middle Eastern and North African dish. Traditionally made with poached eggs in a rich tomato sauce, this vegan version swaps in protein-packed chickpeas, creating a bold and comforting one-pot meal. Aromatic spices like paprika and cumin blend with garlic, onions and chopped tomatoes to make a fragrant, simmered sauce that delivers deep flavour in every bite. This simple yet impressive dish is perfect for brunch, lunch or dinner and pairs beautifully with crusty bread or warm flatbreads. It’s quick to prepare, naturally gluten-free and high in fibre, making it an ideal choice for a wholesome weeknight meal. With minimal ingredients and maximum flavour, this shakshuka variation offers warmth, nutrition and satisfaction in every spoonful.
RECIPE CATEGORY
Brunch
SERVING SIZE
1
CUISINE
Middle Eastern
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Ramadan
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, High Fibre, Low Fat, Quick & Easy, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
Here is a list of ingredients for Vegan Chickpea Shakshuka:
- ½ cup canned chickpeas, rinsed and drained
- ½ cup chopped tomatoes
- ½ onion, sliced
- 1 clove garlic, minced
- ½ tsp paprika
- ¼ tsp cumin
- 1 tsp olive oil
- Salt to taste
FULL NUTRITIONAL INFORMATION
- Calories: 192.8 kcal
- Protein: 7.1 g
- Carbohydrates: 28 g
- Fibre: 7.3 g
- Sugars: 7.8 g
- Fat: 6.9 g
- Saturated Fat: 0.9 g
- Sodium: 516.7 mg
- Potassium: 67.7 mg
- Iron: 1.7 mg
- Calcium: 67.7 mg
PREPARATION
These are the ingredients for Vegan Chickpea Shakshuka:
- Heat Olive Oil: Heat olive oil in a skillet over medium heat.
- Saute: Add the sliced onion and sauté for 3–4 minutes until softened.
- Add Ingredients: Stir in the minced garlic, paprika and cumin. Cook for another 30 seconds to release the aromas.
- Add Tomatoes: Add the chopped tomatoes and a pinch of salt. Stir and let the mixture simmer for 5 minutes, allowing the sauce to reduce slightly.
- Add Chickpea: Add the chickpeas, stir to coat in the sauce and simmer for another 5–6 minutes until everything is heated through and flavours are well combined.
- Adjust The Taste: Taste and adjust seasoning if needed.
- Serve: Serve hot with warm bread or grains.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Use Ripe Tomatoes: If using fresh tomatoes, ensure they are soft and ripe for a naturally sweet flavour.
- Simmer Gently: Keep heat moderate to prevent the sauce from drying out too quickly.
- Add Water: If the sauce thickens too much, add a tablespoon of water to loosen it.
- Crush Chickpeas: Lightly mash some chickpeas with the back of a spoon for a thicker texture.
- Serve with Sides: Pair with pita bread, couscous or quinoa to soak up the sauce.
VARIATIONS
- Spicy Kick: Add chilli flakes or harissa paste for extra heat.
- Add Greens: Stir in fresh spinach or kale at the end for a nutrient boost.
- Smoky Flavour: Swap paprika with smoked paprika for a deeper taste.
- Extra Veggies: Include bell peppers, courgette or mushrooms for more volume.
- Creamy Touch: Drizzle with coconut yoghurt or tahini before serving.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Cool completely, transfer to a freezer-safe container and freeze for up to 2 months.
- Reheating: Reheat gently on the stove over low heat or in the microwave until warmed through.
- Make Ahead: The tomato base can be made in advance and chickpeas can be added when reheating for freshness.