Chickpea Shakshuka

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I’m going to be honest here: this one is on the list of dishes I should try. I only recently discovered it (I’m a fan of the Eastern kitchen, but for some reason don’t make a lot of these dishes) and haven’t had time to prepare it yet. However, this one seems easy, versatile, and easy to make so hopefully I find some time soon.

Apparently, this dish is eaten a lot as a breakfast, but can also be served as lunch or dinner. Personally, I think this would be more of a lunch or dinner thing for me but whatever floats your boat. Enjoy!

Chickpea Shakshuka

Chickpea Shakshuka

Stefan K.
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Main Course
Cuisine Middle Eastern
Servings 2
Calories 270 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 15 oz diced tomatoes
  • Salt and pepper to taste
  • Dairy-free yogurt for topping

Instructions
 

  • Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent.
  • Add minced garlic and diced bell pepper. Cook for a few minutes until softened.
  • Stir in ground cumin, smoked paprika, and cayenne pepper. Cook for another minute until fragrant.
  • Add chickpeas and diced tomatoes to the skillet. Simmer for about 10-15 minutes until the sauce thickens slightly.
  • Season with salt and pepper to taste.
  • Serve hot, topped with a dollop of dairy-free yogurt.

Nutrition

Calories: 270kcal
Keyword Vegan
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