One-Pot Vegan Chickpea Shakshuka
This One-Pot Vegan Chickpea Shakshuka is bursting with flavor! A comforting, hearty dish perfect for any meal of the day.
Servings: 4 servings
Ingredients
- 1 Tbsp Olive oil
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 Bell pepper (red, yellow, or green), chopped
- 2 tsp Sweet smoked paprika powder
- 1 tsp Fennel seeds
- 1 tsp Ground cumin seeds
- 1/2 tsp Cinnamon
- 1/4 tsp Cayenne pepper
- 1 Tbsp Cane sugar
- 1 28-oz can Chopped tomatoes with liquid
- 1 15-oz can Chickpeas (canned), drained
- 1/4 cup Freshly chopped cilantro or parsley
- Vegan Fried Eggs
- Bread slices for serving
Instructions
- Start by heating the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes.
- Next, stir in the minced garlic and chopped bell pepper. Cook for an additional 3-4 minutes until the bell pepper softens.
- Now it’s time to add the spices! Sprinkle in the sweet smoked paprika, fennel seeds, ground cumin, cinnamon, and cayenne pepper. Stir well to coat the veggies in the spices.
- Pour in the can of chopped tomatoes along with their liquid, followed by the drained chickpeas. Add the cane sugar to balance the acidity of the tomatoes.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for about 10-15 minutes.
- While the shakshuka simmers, prepare your vegan fried eggs.
- Once the shakshuka has thickened slightly, remove it from the heat. Stir in the freshly chopped cilantro or parsley and top with the vegan fried eggs.
Equipment
- Large skillet or frying pan
- Wooden Spoon
- Measuring cups and spoons
- Chopping board and knife
Notes
- Feel free to add seasonal vegetables like zucchini or spinach for extra nutrition.
- For a smoky flavor, incorporate roasted red peppers.
- Adjust the cayenne pepper to your heat preference to suit your palate.