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A cast iron skillet from above. 3 fried egg lookalikes with white and yolk part on top of a red chunky sauce sprinkled with green spring onion rings and chopped parsley. You can see chickpeas, chopped tomato and chopped yellow bell peppers.

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.
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, Grain-free, Middle Eastern, Nut-free, Soy-free, Turkish, Vegan, Vegetarian
Keyword chickpea shakshuka, vegan fried eggs, vegan shakshuka
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 49kcal


Optional sides


  • 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.


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