I love normal (non-vegan) shakshuka with eggs, and have had subpar chickpea shakshuka’s before, so I had low expectations for this recipe. My vegan friend highly recommended this recipe from Minimalist Baker, so I decided to try it, and I very much enjoyed it!
I also topped it with Eden Grinshpan’s Garlicky tahini, which I also include a recipe for below).
Here is the recipe (my edits are in red) and
crossed out parts of the original recipe I didn’t follow
ONE POT CHICKPEA SHAKSHUKA
- 1 Tbsp olive or avocado oil
- 1/2 cup diced white onion or shallot
- 1/2 medium red bell pepper (chopped)
- 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
- 1 28-ounce can tomato puree OR diced tomatoes with salt
- 3 Tbsp tomato paste
- 1 Tbsp
coconut sugaror maple syrup (or stevia to taste)
- Sea salt to taste
- 2 tsp
smokedor sweet paprika
- 1 tsp ground cumin
- 2 tsp chili powder
- 1/4 tsp ground cinnamon
1 pinch cayenne pepper (optional)
- 1 pinch
each cardamomturmeric and coriander (optional) 1 1/2(I used 2) 15-ounce cans cooked chickpeas (rinsed and drained) 4-5 whole kalamata or green olives (optional // pitted and halved)
Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
Add tomato puree or diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), cardamom, and coriander (optional). Stir to combine.
Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently. If you’re OK with a chunkier texture, leave as is.
Or, scoop 3/4 of the sauce in the blender and blend until smooth for a creamier result!
Add chickpeas and olives (optional). Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the beans.
Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), or chili powder for smoke/heat.
Serve as is or with bread, pasta, or rice. I loved this alongside a kale salad, and it went especially well over gluten-free pasta! Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional).
- Remove from heat and add garlicky tahini (recipe below) and chopped parsley
- Served with toasted slices my homemade challah
Store leftovers covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.
- ½ cup good quality raw tahini (I like Soom Foods)
- ½ lemon squeezed (I sometimes like to add more)
- 1 garlic clove, grated
- kosher salt to taste
- ¼ cup of ice water- or until the tahini is smooth (I normally need 1/2 cup, but add gradually)
In a bowl, combine the tahini with the salt, garlic, lemon juice and the water and mix together. It will get to a weird consistency – don’t be afraid, this always happens. Keep adding water until it smooths out and becomes a lighter color. Check for seasoning, you might need more salt of lemon juice.