Last updated on January 19th, 2020
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.
What’s Shakshuka?
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!
xKevin
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Here’s the printable recipe:
Chickpea Shakshuka Recipe
Ingredients
- 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
Instructions
- 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.
janrinn says
Oh my gosh I made this last nite for dinner….Except I used eggs. it’s so good.
Kevin Lee Jacobs says
Hi janrinn – So glad you enjoyed!
Tammy says
Kevin, I just made this for dinner and it was a total winner! My husband can be fussy about food and he liked this so much he had a second helping. I love how easy it was to make and how tasty it was. Thank you for this recipe!
Kevin Lee Jacobs says
Hi Tammy – Nice to hear from you! Delighted that you and yours enjoyed this dinner. Thanks for the 5 star review!
Karen says
I love to make Shakshuka with eggs! But my bag of Rancho Gordo garbanzo beans from the pantry is going on the stove ASAP so I can make this recipe today! By the way, love your beautiful blue pot and your gorgeous blue dishes!
Pam says
Hi, Kevin!
I finally got around to watching your video and I am sold on trying this. I had cooked some chickpeas this morning and was going to make hummus, and I said “Hummus again . . .”, so I will try your shakshuka instead. Thanks!
Pam in Virginia
Kevin Lee Jacobs says
Hi Pam – How wonderful that you have chickpeas ready to go. Let me know how the shakshuka turns out for you!
Sandra Payette says
I love Middle Eastern food so this is my next go to dish. Thanks for sharing, Kevin. A great recipe for the cold months ahead. Warm spices …yum yum.
Kevin Lee Jacobs says
Hi Sandra – Enjoy!
Marymargaret says
Being grain free I use cauliflower rice and I do hope you saved the Aquafaba (brine) which is a wonderful egg substitute. A life saver really for those of us allergic to eggs. I can now eat mayo again . Would love to see some recipes from you using it. Keep cooking
Kevin Marken says
The protein seems low for the amount of beans used. Would need to add egg only to add protein. Had weight loss surgery and struggle with protein intake. Thanks for the fun recipe.
Kevin Lee Jacobs says
Hi Marymargaret – I’ve heard great things about the brine from canned chickpeas. Haven’t tested it as an egg substitute (yet.)
Hi Kevin – I’m using a WordPress program to calculate nutrition. The program was way off concerning protein — should be 7 grams per serving! (Fixed now.)
Ruth Wright says
Try this using ras al hanout spice mix , if anything it’s even better.
Karen says
Made it. Love it. You’re right. Can stop eating it. So darn good!
Celeste says
This will be dinner tonight! I could almost smell the aroma through my computer.
BTW, I really like your practice of opening all of your seasonings then closing the container once you’ve added it to your dish. I tend to refer to my receipe over and over again to check that I haven’t missed anything. Your practice will save me work and time!
Another BTW. After opening a can of tomato paste, I freeze the remainder flat in a freezer bag. If I need a small amount for another dish, I break off the desired amount and return any unused paste to the freezer (no waste).
Kevin Lee Jacobs says
Hi Karen – So glad you tried — and loved — this recipe. Thanks for the 5-star review!
Dennis says
Hi Kevin, When I make gravy for my pasta dishes
I use a 28 oz can of tomato sauce and half a
can of paste. I put the rest of the paste in a
small tupperware container and it freezes very well.
Pam says
Kevin:
I made the shakshuka today, and it was indeed divine.
Pam in Virginia
Kevin Lee Jacobs says
Hi Pam – Music to my ears. Thanks for posting your review!
Sheila says
Delicious and quick!- thanks Kevin
Valerie says
Kevin…what a heavenly Vegan recipe to add to my collection….ummmmm good…thanks for sharing with us! Cheers!! 🙂 🙂
Kevin Lee Jacobs says
Hi Sheila – So glad you made the shakshuka. Thanks for the 5 star review!
Hi Valerie – Let me know how the dish turns out for you!
andrea says
Kevin, we made this today & it was absolutely delish!! Tomorrow we’re going to do your suggestion of it w/pita bread…if there is any left!
Kevin Lee Jacobs says
Hi Andrea – Yay – I’m so happy you enjoyed this recipe. Thanks for the 5 star review!
Toni O'Brien says
Just heading from the east to the west coast to enjoy a couple of weeks with my daughter and grandchildren. Of course, I prepare meals while there to give her a break so I just copied (I don’t take an Ipad) 5 of your recipes to try while there. I love “my” Kevin Lee Jacobs recipes! Thank you for sharing your expertise with us.
Kevin Lee Jacobs says
Hi Toni – Have a lovely holiday. And if you get the chance, please let me know how the Chickpea Shakshuka (and other recipes) work out for you and yours!
Kinga says
Thank you for this recipe, so delicious and different from I usually cook. Simple to prepare and the result? Yummy
Kevin Lee Jacobs says
Hi Kinga – I’m so glad you enjoyed this dish!