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
Ingredients
- 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)
Instructions
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1) Heat the olive oil in your skillet on medium-low. Fry the onion and garlic for 1-2 minutes, or till soft.
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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).
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3) Add in the chickpeas, canned tomatoes, tomato paste, and maple syrup (if using). Pour in a bit more water if you need to.
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4) Allow the dish to simmer gently, still on low heat, for about 45 minutes. Stir occasionally.
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5) While the dish is simmering, crumble your tofu into small bite-sized pieces. Set aside.
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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.
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7) Stir the tofu into the sauce. Be gentle so that the pieces of tofu don’t break into tiny bits.
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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.
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9) Put the chopped fresh parsley or cilantro on top, and voila!
