Vegan Chickpea Shakshuka
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.
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.
Notes
This recipe was featured in Sharon Palmer's California Vegan Cookbook.It was republished with her permission.
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