Chickpea Shakshuka Recipe

5 from 10 votes

This is my vegan version of the traditional egg-topped Shakshuka. The chickpeas are bathed in an aromatic blend of vegetables, tomato sauce, and Middle Eastern spices. Delicious over brown rice!

Prep Time5 mins

Cook Time25 mins

Course: Main Course, Dinner

Cuisine: Middle Eastern

Keyword: chickpeas, easy, skillet dinner, vegan

Servings: people

Calories: 95kcal

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.

Video

Nutrition