Vegan Chickpea Shakshuka
This Chickpea Shakshuka is a thick, hearty stew of mainly tomatoes, bell pepper and onion. Imagine it as a kind of Middle Eastern Ratatouille with spices like cumin, paprika, fennel, cinnamon and cayenne pepper. It is absolutely delicious, flavorful, and stunning. Not to mention it is super easy to make under 30 minutes.
Servings 6 servings
Calories 49kcal
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.
Nutrition
Serving: 1cup of shakshuka without topping | Calories: 49kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 108mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1035IU | Vitamin C: 28mg | Calcium: 19mg | Iron: 1mg