Go Back
A cast iron skillet from above. 3 fried egg lookalikes with white and yolk part on top of a red chunky sauce sprinkled with green spring onion rings and chopped parsley. You can see chickpeas, chopped tomato and chopped yellow bell peppers.
Print

Vegan Chickpea Shakshuka

This vegan chickpea shakshuka is a thick, hearty chickpea and tomato-based stew with plant-based eggs that is ready in under 30 minutes. It is a perfect way to enjoy a delicious Middle Eastern breakfast.
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, Grain-free, Middle Eastern, Nut-free, Soy-free, Turkish, Vegan, Vegetarian
Keyword chickpea shakshuka, vegan fried eggs, vegan shakshuka
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 49kcal
Author Sharon Palmer RDN

Equipment

  • Cast-iron Dutch Oven (3-quart / 2.8 liter)
  • our Cast-iron Skillet by UnoCasa

Ingredients

  • 1 Tbsp Olive oil
  • 1 Onion (medium) chopped
  • 3 cloves Garlic minced
  • 1 Bell pepper (red, yellow, green) chopped
  • 2 tsp Sweet smoked paprika powder
  • 1 tsp Fennel seeds
  • 1 tsp Ground cumin seeds
  • ¼ tsp Cinnamon
  • ¼ tsp Cayenne pepper
  • 1 Tbsp Cane sugar
  • 1 28-oz can Chopped tomatoes with liquid
  • 1 15-oz can Chickpeas (canned) drained
  • ¼ cup Freshly chopped cilantro or parsley

Optional sides

  • Vegan Fried Eggs
  • Bread slices

Instructions

  • Peel and chop onion. Peel and mince garlic. Wash and chop bell pepper.
  • Heat olive oil in a large cast-iron skillet.
  • Add chopped onions, minced garlic, and chopped bell pepper and sauté for 5 minutes.
  • Add smoked paprika, fennel seeds, cumin seeds, cinnamon, cayenne pepper, and sugar and sauté for 1 minute.
  • Add canned diced tomatoes and canned drained chickpeas, cover, and simmer over medium heat for 10 minutes, stirring occasionally.
  • Remove lid and allow to simmer for an additional 5 minutes, until thick and bubbly.
  • While shakshuka is simmering, place slices of whole grain bread in a toaster, toaster oven, or oven and toast until crisp and golden brown. And make some of our super easy soy-free, gluten-free Vegan Fried Eggs to accompany this delicious dish.

Notes

This recipe was featured in Sharon Palmer's California Vegan Cookbook.It was republished with her permission.