Chickpea Shakshuka Recipe
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 minutes mins
Cook Time25 minutes mins
Course: Main Course, Dinner
Cuisine: Middle Eastern
Keyword: chickpeas, easy, skillet dinner, vegan
Servings: 6 people
Calories: 95kcal
- 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.
Calories: 95kcal | Carbohydrates: 13g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 430mg | Potassium: 105mg | Fiber: 5g | Sugar: 10g | Vitamin A: 621IU | Vitamin C: 27mg | Calcium: 21mg | Iron: 1mg