VEGAN CHICKPEA SHAKSHUKA WITH WARM SPICES
The Vegan Chickpea Shakshuka With Warm Spices is a bold reinvention of a beloved Middle Eastern and North African classic, offering comfort and nourishment in a single pan. It is traditionally prepared with eggs poached in a rich tomato base. This version uses protein-packed chickpeas, which create a wholesome plant-based alternative. A base of sautéed onion, garlic and warming spices such as paprika and cumin gives the sauce a depth of flavour that is fragrant, smoky and satisfying. The simmered tomatoes provide natural sweetness and a luscious texture, while chickpeas absorb the spices beautifully. This shakshuka is perfect for brunch, lunch or a simple weeknight dinner and also shines when paired with crusty bread, fluffy couscous or warm flatbreads. The Vegan Chickpea Shakshuka With Warm Spices is quick to prepare, naturally gluten-free and brimming with fibre, which makes it a dish that brings warmth, energy and balance to your table.
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 With Warm Spices:
- 82 grams | 2.89 ounces | ½ cup canned chickpeas, drained
- 90 grams | 3.17 ounces | ½ cup chopped tomatoes
- 80 grams | 2.82 ounces | ½ onion, thinly sliced
- 3 grams | 0.11 ounces | 1 clove garlic, minced
- 1.00 gram | 0.04 ounces | ½ teaspoon paprika
- 0.60 grams | 0.02 ounces | ¼ teaspoon ground cumin
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon olive oil
- 1.5 grams | 0.05 ounces | ¼ teaspoon fine sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 232 kilocalories
- Fat: 6.9 grams
- Saturated Fat: 0.7 grams
- Carbohydrate: 35.4 grams
- Sugar: 9.8 grams
- Fibre: 9.4 grams
- Sodium: 600 milligrams
- Protein: 9.2 grams
- Calcium: 94 milligrams
- Potassium: 583 milligrams
- Iron: 3.2 milligrams
PREPARATION
These are the ingredients for Vegan Chickpea Shakshuka With Warm Spices:
- Heat Olive Oil: Place a skillet over medium heat and pour in the olive oil. Allow it to warm gently until it shimmers, creating the base for sautéing the vegetables.
- Sauté Onion: Add the thinly sliced onion to the pan and cook until softened and lightly golden. Stir occasionally so it cooks evenly without burning.
- Add Garlic And Spices: Stir in the minced garlic, paprika and cumin. Cook briefly while stirring, just until the spices release their aroma and coat the onion.
- Simmer Tomatoes: Add the chopped tomatoes along with the salt. Stir well, then reduce the heat slightly and let the mixture simmer until it thickens into a rich sauce.
- Add Chickpeas: Stir in the chickpeas so they are well coated in the sauce. Let them simmer until heated through and the flavours meld together.
- Adjust Seasoning: Taste the sauce and adjust salt or spices if needed, which ensures the final dish has the right balance of flavour.
- Serve Hot: Remove from the heat and serve the shakshuka hot. Pair it with warm bread, couscous or grains to soak up the sauce.
PREPARATION TIME
5 minutes
COOKING TIME
17 minutes
TIPS
Here are some helpful tips for the preparation of Vegan Chickpea Shakshuka With Warm Spices:
- Use Ripe Tomatoes: If using fresh tomatoes, ensure they are soft and ripe for a naturally sweet flavour.
- Simmer Gently: Keep the 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 Vegetables: Include bell peppers, courgettes or mushrooms for more volume.
- Creamy Touch: Drizzle with coconut yoghurt or tahini before serving.
PREPPING AND STORAGE
- Refrigerator: 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.
- Make Ahead: The tomato base can be made in advance and chickpeas can be added when reheating for freshness.
