Chickpea Shakshuka

This chickpea shakshuka is hearty, filling, and a savory breakfast or lunch. It’s a one pan meal that uses canned chickpeas with vegetables, diced tomatoes, and lots of spices. It’s a great vegan or vegetarian meal to meal prep because it makes a good amount that you can either portion out into containers and freeze or eat that day and save the leftovers for another meal. 

What is shakshuka?

It’s a classic dish from the Middle East that uses a tomato sauce base and then is typically topped with eggs. It is packed with garlic, onions, and spices like cumin and paprika making it really flavorful.

To prepare this recipe: 

• Prep your vegetables by chopping them and then mince your garlic.
• Cook your onion first so that it gets nice and browned or caramelized! Then cook the rest of your vegetables. 
• Add in the tomatoes with the spices and chickpeas and let it simmer together for 10 minutes so the chickpeas absorb the flavors of the dish. 

Tips:

• Add a protein like eggs to this dish if you want to turn this into more of a breakfast dish, but other proteins can work as well.
• Top with fresh herbs like parsley, cilantro, or dill which adds an extra boost of flavor.
• Serve it over a grain like brown rice or quinoa making it a filling lunch.
• Make a shakshuka toast! Warm up a piece of bread and add your shakshuka and egg on top.

Substitution Ideas:

• Vegetables: you can use other veggies like mushrooms or zucchini
• Diced Tomatoes: you can use a 24oz can of tomato sauce

Storage

• Store in an airtight sealed container in the refrigerator for up to 3 days!

Chickpea Shakshuka

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Lunch & Dinner

Servings 3

Cooking & Baking Supplies

• Our Place Always Pan

Ingredients  

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• 1 tbsp olive oil
• 1/2 bell pepper chopped
• 1/2 large onion chopped
• 2 garlic cloves, minced
• 1 28oz can diced tomatoes
• 1 15oz can of chickpeas
• 1 tsp cumin
• 1/2 tsp paprika
• sprinkle red pepper flakes
• 1/4 tsp turmeric
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp chili powder

Instructions 

• Prep and chop the pepper and onion, and mince your garlic.
• In a large pan, saute the onions and garlic with olive oil over low to medium heat for 8-10 minutes or until the onions are soft and browned.
• Add the chopped bell pepper and saute that along with the onions for another 3-5 minutes until the pepper is soft.
• While the peppers cook, rinse and drain the chickpeas. Use a dishcloth to dry them well.
• Add in the tomatoes, spices and chickpeas and then bring the sauce to a simmer. Let it simmer for about 10 minutes to reduce the water and allow the veggies and chickpeas to soak up all of the flavors. If you are using diced tomatoes, you can use a spatula or potato masher to mash up the tomatoes after they have cooked and softened a bit so they are not as chunky.
• Remove the shakshuka from the stove, top with avocado, and fresh herbs and ENJOY!

Did you make this recipe?Tag @girlswhoeat!