This vegan chickpea shakshuka is a thick, hearty chickpea and tomato-based stew with plant-based eggs that is ready in under 30 minutes. It is a perfect way to enjoy a delicious Middle Eastern breakfast.
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The term “shakshuka” literally stands for “mixture.” Traditionally, it is a dish of poached eggs in a thick, spicy tomato and pepper sauce. This vegan version replaces the eggs with chickpeas for a protein-packed meal.
If you like one-pan, no-mess recipes, try my vegan jackfruit beef stew, vegan bean chili, or this amazing chickpea mushroom curry.
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❤️ Why you’ll love it
I absolutely adore this chickpea shakshuka recipe. It is a hearty and comforting dish that is perfect for a weekend brunch or a cozy dinner. The combination of the sweet and smoky paprika, the warm and earthy spices, and the slight heat from the cayenne pepper creates a delicious flavor profile that is simply irresistible.
What I love most about this recipe is the use of chickpeas. They not only add a great texture to the dish but also make it a lot more filling. This is a vegan version of the traditional shakshuka, which uses vegan fried eggs.
Chickpeas are a brilliant substitution that I think works even better than the original. They bring a nutty flavor and a wonderful creaminess to the dish that is just amazing.
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🧾 Key ingredients
This vegan chickpea shakshuka is a hearty and delicious dish. The best part is that the ingredients required for this recipe are simple, and you may already have them in your pantry.
Onion, garlic, and bell peppers are the heart of this shakshuka. They form a flavorful base for the dish, with the sweetness of the onions and bell peppers balancing the pungency of the garlic.
Sweet smoked paprika, ground cumin, and cayenne pepper are the key spices that give this shakshuka its rich, complex flavor.
Chopped tomatoes and chickpeas are the stars of this dish. The juicy, tangy tomatoes and the hearty chickpeas make the shakshuka a wholesome and satisfying meal.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
A large cast-iron skillet is absolutely essential for this chickpea shakshuka recipe. Its ability to distribute heat evenly allows all the flavors to meld together perfectly.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by preparing the vegetables. Peel and chop one onion, and set it aside for later use.
STEP 2
Next, peel and mince two cloves of garlic. This will add a wonderful flavor to your dish.
STEP 3
Wash, deseed, and chop one bell pepper. This will add a lovely sweetness and crunch to your shakshuka.
Making the chickpea shakshuka
STEP 1
Heat two tablespoons of olive oil in a large cast-iron skillet. Add the chopped onion, minced garlic, and chopped bell pepper to the skillet. Sauté these ingredients for about five minutes, until they are soft and fragrant.
STEP 2
Now, it’s time to add the spices. Add one teaspoon of smoked paprika, half a teaspoon of fennel seeds, half a teaspoon of cumin seeds, a quarter teaspoon of cinnamon, a pinch of cayenne pepper, and half a teaspoon of sugar to the skillet.
STEP 3
Stir the spices into the vegetable mixture and sauté for about a minute. This will help to toast the spices and bring out their flavors.
STEP 4
Next, add one can of diced tomatoes and one can of drained chickpeas to the skillet. Stir all the ingredients together, cover the skillet, and allow the mixture to simmer over medium heat for about ten minutes. Remember to stir occasionally.
STEP 5
After ten minutes, remove the lid from the skillet. Allow the shakshuka to simmer for an additional five minutes, or until it is thick and bubbly.
STEP 6
While the shakshuka is simmering, toast some slices of whole grain bread. This will be a delicious accompaniment to your shakshuka.
STEP 7
Finally, it’s time to enjoy your chickpea shakshuka. Serve it in the skillet, and enjoy it with the toasted bread.
💡 Expert tip
For the best flavor, do not rush the cooking process of the sauce. Allow the onions, garlic, and bell pepper to sauté until they are soft and starting to caramelize. This will release their natural sweetness and add depth to the shakshuka. Also, simmer the tomato and chickpea mixture for the full 15 minutes to allow the flavors to meld together and the sauce to thicken.
🔄 Variations
If you are a fan of spicy food, consider adding some extra cayenne pepper to give this dish a fiery kick. Remember, a little goes a long way, so start with a small amount and adjust to your desired heat level.
For a protein boost, incorporate other types of beans such as kidney beans or black beans. They will not only add a different texture but also increase the protein content of the dish, making it even more satisfying.
If you are a fan of extra texture in your food, try adding some chopped nuts, like almonds or cashews, on top. They will not only provide a nice crunch but also add a delicious nutty flavor to the dish.
🥣 Serving ideas
Chickpea shakshuka is a versatile dish that can be enjoyed for breakfast, brunch, or dinner. If you choose to have it for breakfast, it pairs beautifully with a variety of side dishes.
For a hearty morning meal, consider serving it with a side of pita bread, naan, or your favorite crusty bread. The bread can be used to scoop up the delicious sauce and chickpeas, making for a satisfying and delicious start to your day.
In addition, a fresh salad is a great way to round out the meal. A tomato salad, cucumber salad, or a fresh salsa can add a burst of freshness and acidity, balancing out the rich flavors of the shakshuka.
If you prefer a more substantial breakfast, consider adding a side of hummus. Classic hummus is always a hit, or you can try a more unique option like roasted beet hummus or smoky roasted eggplant dip.
❄️ Storing tips
This chickpea shakshuka can easily be stored if you have leftovers at hand.
To store, allow the shakshuka to cool completely. Once cooled, transfer it to an airtight container and place it in the refrigerator. It will stay fresh and tasty for up to 3-4 days.
I do not recommend freezing this dish. The delicate nature of the chickpeas and the bell peppers can become mushy and lose their texture when frozen and then thaw.
It is best to enjoy this shakshuka fresh or store it in the refrigerator for later. Plus, it is so delicious that there is a slim chance you will have any leftovers to freeze!
🤔 FAQs
Yes, you can definitely use other beans in this recipe. I have tried it with white beans and it turned out just as tasty. Just make sure to adjust the cooking time if needed.
If you are not a fan of the flavor of fennel seeds, you can simply leave them out or replace them with an equal amount of other seeds, such as cumin or coriander seeds.
Absolutely! If you have an abundance of fresh tomatoes, you can chop them up and use them in this recipe. Just make sure to add a little bit of water or vegetable broth as fresh tomatoes do not have as much liquid as canned ones.
While a cast-iron skillet is my preferred choice for this recipe, you can use any large skillet or even a saucepan. Just make sure it is big enough to hold all the ingredients.
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Vegan Chickpea Shakshuka
Ingredients
- 1 Tbsp Olive oil
- 1 Onion (medium) chopped
- 3 cloves Garlic minced
- 1 Bell pepper (red, yellow, green) chopped
- 2 tsp Sweet smoked paprika powder
- 1 tsp Fennel seeds
- 1 tsp Ground cumin seeds
- ¼ tsp Cinnamon
- ¼ tsp Cayenne pepper
- 1 Tbsp Cane sugar
- 1 28-oz can Chopped tomatoes with liquid
- 1 15-oz can Chickpeas (canned) drained
- ¼ cup Freshly chopped cilantro or parsley
Optional sides
- Vegan Fried Eggs
- Bread slices
Instructions
- Peel and chop onion. Peel and mince garlic. Wash and chop bell pepper.
- Heat olive oil in a large cast-iron skillet.
- Add chopped onions, minced garlic, and chopped bell pepper and sauté for 5 minutes.
- Add smoked paprika, fennel seeds, cumin seeds, cinnamon, cayenne pepper, and sugar and sauté for 1 minute.
- Add canned diced tomatoes and canned drained chickpeas, cover, and simmer over medium heat for 10 minutes, stirring occasionally.
- Remove lid and allow to simmer for an additional 5 minutes, until thick and bubbly.
- While shakshuka is simmering, place slices of whole grain bread in a toaster, toaster oven, or oven and toast until crisp and golden brown. And make some of our super easy soy-free, gluten-free Vegan Fried Eggs to accompany this delicious dish.
Francis Bercher
I would not use a cast iron skillet as the acid in tomatoes can leach away the skillet’s seasoning and even impart a metallic taste to the food. Better to use stainless steel or teflon.
Lesli
The Vegan Shaksuka looks amazing, but why are there EGGS on top of something vegan?!
My Pure Plants
They are Vegan Fried Eggs.