Vegan chickpea shakshuka
A vegan chickpea shakshuka with tomatoes, chickpeas and cumin. This North African pan dish is completely plant-based and makes a hearty breakfast.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 20 min
- Total time: 30 min
- Calories: 320 kcal per serving
- Protein: 12 g
- Fat: 12 g
- Carbs: 35 g
Ingredients
- 400g tinned chopped tomatoes
- 250g chickpeas
- 1 pepper
- 1 onion
- 1 garlic clove
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ½ bunch of parsley
Method
You’ll need: frying pan · chopping board · knife · wooden spoon
- Open the tin of chopped tomatoes and drain the chickpeas.
- Finely dice the onion, garlic and pepper.
- Heat the olive oil in a large frying pan and cook the veg until soft and translucent.
- Stir in the cumin and paprika and toast the spices briefly.
- Add the tomatoes and chickpeas to the pan. Let the shakshuka simmer and reduce for 15 minutes and sprinkle with parsley.
Good to know
Shakshuka with no egg at all? This vegan version with chickpeas shows that breakfast can be completely plant-based and still win you over.
Swaps
Chickpeas → white beans (for a softer texture).
Cooking tips
Use a cast-iron pan – it holds the heat well and releases it evenly.
Storage
Once cooled, it keeps in a container in the fridge for up to 3 days.
Allergens
The recipe is naturally gluten-free and nut-free.
Frequently asked questions
How long does chickpea shakshuka keep in the fridge?
Once cooled, it keeps in a container in the fridge for up to 3 days.
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