Go Back
Print
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.

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

Course Main Course
Cuisine General
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2 to 3
Calories per serving 565 kcal

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

  1. 1) Heat the olive oil in your skillet on medium-low. Fry the onion and garlic for 1-2 minutes, or till soft.

  2. 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. 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. 4) Allow the dish to simmer gently, still on low heat, for about 45 minutes. Stir occasionally.

  5. 5) While the dish is simmering, crumble your tofu into small bite-sized pieces. Set aside.

  6. 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. 7) Stir the tofu into the sauce. Be gentle so that the pieces of tofu don’t break into tiny bits.

  8. 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. 9) Put the chopped fresh parsley or cilantro on top, and voila!

    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.