This vegan Chickpea Shakshuka Dinner is so addicting it should come with a warning. The chickpeas are bathed in an aromatic blend of vegetables, tomato sauce, pure maple syrup (yes!), and Middle Eastern spices. And should I tell you that the entire dish cooks in just one skillet, and in under 30 minutes? Click the play arrow up top to watch me brazenly make the dish for you. Then scroll down for the printable recipe.
Traditionally, Shakshuka is a pan of spicy stewed tomatoes with poached eggs on top. The dish is a staple in the Middle East. Modern interpretations enhance the tomato base with a wide variety of vegetables, meats, and sometimes even cheese. See, for example, Melissa Clark’s Shakshuka with Feta Cheese.
Note: My Chickpea Shakshuka is a delicious variation of traditional shakshuka. Serve it over brown rice, and you won’t be sorry.
From Shakshuka to Snack-shuka
You don’t have to serve chickpea shakshuka over brown rice for dinner. It’s delicious on anything and everything, any time of the day! Spoon it on crispy croutons or homemade pita bread. Or, do what Mr. Fox and I did the the other night, and scoop the remaining sauce onto flatbread crackers. (I told you the stuff is addicting.)
Chickpea Shakshuka Freezer Dinner
You can add this vegan main course to your list of winner freezer dinners! Just permit the chickpea mixture to cool to room temperature first, then bag it and freeze it. Frozen chickpea shakshuka will keep for about 3 months. Reheat on the stovetop or in the microwave oven.
Well. I hope you’ll give this recipe a try. And if you do try it, please post your review in the comments field below!
Hungry for more? Get my email updates.
Here’s the printable recipe:
Chickpea Shakshuka Recipe
- 2 tbsp olive oil
- 1 large red bell pepper, diced
- 1 large onion, diced
- 3 garlic cloves, roughly chopped
- 1 29 ounce can plain, unsalted tomato sauce
- 1 6 ounce can plain tomato paste
- 1 teaspoon Sea salt (or to taste)
- Ground spices: cinnamon, paprika, cumin, chili powder, cayenne and cardamom -- 3/4 to 1 teaspoon of each, or to taste
- 4 tablespoons pure maple syrup use generous tablespoons!
- 1 tablespoon capers (or to taste)
- 6 kalamata olives, pitted and sliced lengthwise in half
- 2 15.5 ounce cans chickpeas, drained and rinsed
- Optional garnish: cilantro leaves
- In a heavy, 12-inch-diameter skillet, warm the olive oil over medium heat. Add the pepper and onion, and saute until soft -- about 5 minutes. Add the garlic, and saute just until fragrant -- about 15 seconds.
- One ingredient at a time, stir in the tomato sauce, tomato paste, spices, maple syrup, capers, and olives. Then cover the skillet, lower the heat, and let the mixture simmer until the flavors meld -- about 5 minutes.
- Stir in the chickpeas, cover the skillet, and simmer until chickpeas are warmed throughout -- about 5 minutes.
- Ladle the shakshuka over brown rice; garnish each serving with a few cilantro leaves.