From Cozy Mornings to Dinner Delight: The Story Behind My Chickpea Shakshuka
I first tasted traditional shakshuka on a chilly morning in Istanbul. The sizzling pan came with eggs poached in a bubbling tomato and pepper stew. But when I went vegan, I missed that comforting meal—until I realized chickpeas could step in brilliantly.
One winter afternoon, I recreated the dish using pantry staples: a can of chickpeas, fresh tomatoes, and warming spices. The result? A rich, hearty, and deeply flavorful shakshuka without the eggs, yet full of protein and soul-soothing flavor. Today, it’s become a global favorite in my kitchen, and I’m so excited to walk you through how to make it.
🥄 How to Cook Vegan Chickpea Shakshuka Step by Step with Pantry Ingredients
Making chickpea shakshuka is all about building flavor slowly. Let’s go step by step.
🍳 Ingredients List (Serves 4)
| Ingredient | Quantity |
|---|---|
| Olive oil | 15 g (1 tbsp) |
| Garlic, minced | 9 g (3 cloves) |
| Yellow onion, diced | 100 g |
| Red bell pepper, diced | 120 g |
| Ground cumin | 4 g (1 tsp) |
| Smoked paprika | 3 g (1 tsp) |
| Ground coriander | 2 g (½ tsp) |
| Chili flakes (optional) | 1 g (¼ tsp) |
| Crushed tomatoes | 400 g (1 can) |
| Tomato paste | 30 g (2 tbsp) |
| Cooked chickpeas | 240 g (1½ cups) |
| Salt | 4 g (¾ tsp) |
| Black pepper | 1 g (⅛ tsp) |
| Fresh parsley or cilantro | 10 g, chopped |
| Lemon juice | 10 g (2 tsp) |
🔥 Step-by-Step Instructions for Making Chickpea Shakshuka at Home
1. Sauté Your Base
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Cook for 6–7 minutes, stirring often, until they soften.
2. Build the Flavor
Add the minced garlic, cumin, smoked paprika, ground coriander, and chili flakes. Stir constantly for about 1 minute until fragrant. This step is crucial for deep flavor!
3. Add Tomatoes and Simmer
Pour in the crushed tomatoes and stir in the tomato paste. Let everything bubble for 10 minutes over medium-low heat. Stir occasionally to prevent sticking.
4. Add the Chickpeas
Gently stir in the chickpeas. Season with salt and pepper. Let it simmer uncovered for another 10 minutes, allowing the sauce to thicken.
5. Finish with Freshness
Before serving, squeeze in lemon juice and top with fresh herbs. Taste and adjust salt if needed.
🥗 Serving Suggestions for Global Eaters
This shakshuka is incredibly versatile. Here’s how people around the world enjoy it:
- USA: Serve with toasted sourdough or pita.
- UK & EU: Try it alongside wholegrain bread or polenta.
- Middle East: Scoop it up with warm flatbread.
- India: Pair it with jeera rice or roti.
- Australia: Add a side of avocado toast or hash browns.
Pro tip: Garnish with tahini or a dollop of vegan yogurt for extra creaminess.
🧠 Nutritional Breakdown per Serving
| Nutrient | Value per serving (approx.) |
|---|---|
| Calories | 260 kcal |
| Protein | 10 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 9 g |
| Fats | 8 g |
| Saturated Fat | 1 g |
| Sodium | 460 mg |
| Iron | 3.2 mg |
| Calcium | 80 mg |
| Vitamin C | 45 mg |
🌍 Why Chickpea Shakshuka is Perfect for an International Vegan Lifestyle
This dish is adaptable for any cuisine. Whether you’re in New York or New Delhi, chickpea shakshuka uses simple ingredients found worldwide. It’s:
- Gluten-free
- Dairy-free
- Packed with plant-based protein
- Budget-friendly
- Easily scalable for families
🧊 Food Safety Note
Always store leftover chickpea shakshuka in an airtight container in the refrigerator. It stays fresh for 3–4 days. When reheating, make sure it reaches 74°C (165°F) internally to prevent any foodborne illness. Never leave it at room temperature for more than 2 hours after cooking.
💡 FAQs About Chickpea Shakshuka
Q1: Can I use dried chickpeas instead of canned?
Yes! Just soak 120 g of dried chickpeas overnight, then cook until soft (about 45–60 minutes). Use 240 g cooked for the recipe.
Q2: Can I freeze this recipe?
Definitely. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Q3: Is this recipe spicy?
Mild by default. You can make it spicy by increasing chili flakes or adding fresh jalapeño during sautéing.
Q4: What other vegetables can I add?
Zucchini, spinach, or eggplant go great in this dish. Just adjust the cooking time accordingly.
Your Next Favorite Meal Awaits: How to Make Slow Cooker Veggie Curry with Coconut Milk for a Hearty Meatless Meal
🙏 Thank You
Thank you so much for reading! I hope this warm and spicy chickpea shakshuka brings the same comfort and joy to your kitchen as it does to mine. Don’t forget to share your version and tag me—I love seeing your creations around the world.