Here’s how to make a one pan vegan chickpea shakshuka that everyone will want to eat, even meat-eaters. Packed with spices and veggies, it’s a dish for any time of day.
This vegan version of the classic Berber dish is a tasty meal for any time of day.
You can serve the chickpea shakshuka on its own, with bread, or with some rice, potatoes, or quinoa.
Origin
The name shakshuka means ‘a mixture’ in Arabic, and this dish is certainly that. You can use many different variations of vegetables and as much or as little spice as you wish.
You may know this dish by its Turkish cousin, menemen, or the Berber chakchouka.
This recipe uses a cast iron skillet, which distributes the heat evenly as the food cooks. A cast-iron skillet also looks great on your table so that you can bring it straight to your family or guests for serving.
One Pan Vegan Chickpea Shakshuka
Here’s how to make a one-pan vegan chickpea shakshuka that everyone will want to eat, even meat-eaters. Packed with spices and veggies, it’s a dish for any time of day
- 3 tsp olive oil
- 1 large onion diced finely
- 3 garlic cloves finely chopped
- 1 yellow pepper diced
- 1 tsp cumin
- 1 ½ tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- 1 pinch each cayenne pepper ground cardamom, and coriander (optional)
- ¼ tsp ground cinnamon
- ½-1 tsp black salt (optional) Black salt is also called Kala Namak. It adds a delicious ‘eggy’ taste to cooked and raw food.
- ½ tsp turmeric
- 14 oz canned chickpeas rinsed and drained
- 3 cups canned chopped tomatoes or 2 cups passata
- 2 tbsp tomato paste
- 1 tbsp maple syrup (optional)
- 6 oz firm tofu
- fresh parsley or cilantro chopped (optional, for serving)
1) Heat the olive oil in your skillet on medium-low. Fry the onion and garlic for 1-2 minutes, or till soft.
2) Add the chopped yellow pepper and all of the spices. Stir for about a minute (if too dry, you can drizzle a small amount of water into your skillet, so the food doesn’t stick).
3) Add in the chickpeas, canned tomatoes, tomato paste, and maple syrup (if using). Pour in a bit more water if you need to.
4) Allow the dish to simmer gently, still on low heat, for about 45 minutes. Stir occasionally.
5) While the dish is simmering, crumble your tofu into small bite-sized pieces. Set aside.
6) When the sauce is ready, do a taste test. Add a pinch more salt, or chili powder, or some ground black pepper, if desired.
7) Stir the tofu into the sauce. Be gentle so that the pieces of tofu don’t break into tiny bits.
8) Serve with your bread of choice, and drizzle with more olive oil or chili oil if you wish. Or serve a dollop of nut cream on top.
9) Put the chopped fresh parsley or cilantro on top, and voila!
Optional Topping Ingredients
Garnish this delicious vegan chickpea shakshuka with the following ingredients!
- nut cream
- flatbread or pita bread
- chili oil
- chopped jalapeños
- olives
- lemon wedges
- red pepper flakes
- sliced red chilis (birds-eye)
Vegan Chickpea Shakshuka FAQs
What else can I serve with shakshuka?
A green salad, kale salad, pasta, buckwheat, or steamed vegetables would work well with shakshuka.
How long will leftovers keep?
Any leftover chickpea shakshuka will keep in a sealed container in the refrigerator for up to 4 days. If you freeze your shakshuka, it will keep for up to 4 weeks.
What can I do with the leftovers to make a new dish?
Leftover chickpea shakshuka makes a great sandwich or pitta bread filling, warm or cold.
You could also saute some mushrooms, asparagus, or brussels sprouts (or a combination!) and spoon some shakshuka over the top.
What other ingredients can I add to this dish?
If you don’t have enough passata, you can use 5 chopped fresh tomatoes, with 1 cup vegetable broth.
If you don’t have chickpeas, you can use any beans. The beans in this recipe are your protein if you’re not adding eggs.
Chopped eggplant is delicious in shakshuka too. Add it when you add the yellow pepper.
Baby spinach or kale is tasty too: add these leaves towards the end, in the last 5 minutes of cooking.
Are chickpeas the same as garbanzo beans?
Chickpeas and garbanzo beans are two names for the same things, yes. Garbanzo is simply the Spanish-derived name.
Are chickpeas healthy?
Chickpeas are a good source of protein and fiber. As with all canned foods, they do contain more sodium than fresh chickpeas.
Where does shakshuka come from?
Shakshuka is traditionally poached eggs in a stew of tomatoes, onions, and garlic.
Shakshuka is said to originate from Tunisia. A popular dish in the Middle East, you will find variations of shakshuka in Egypt, Israel, and Palestine. The Spanish have their version called ‘huevos a la flamenca’ (eggs Flamenco-style), which has ham or chorizo added.
Now you’re a vegan chickpea shakshuka expert!
I hope you enjoy this one-pot delight.