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+ servings
Vegan Shakshuka served in a black skillet.

VEGAN SHAKSHUKA WITH CHICKPEAS

Gari
This Vegan Shakshuka with Chickpeas is an easy recipe and requires minimal ingredients. Chickpeas are added in delicious tomato sauce along with spices. It can be served in breakfast or brunch with crusty bread of your choice.
5 from 1 vote
Prep Time 5 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 People
Calories 274 kcal

Equipment

Cast Iron Skillet

Ingredients
  

Instructions
 

Prepare Chickpeas:

  • Dry Chickpeas: Take ½ cup of chickpeas and soak it overnight or for 6-8 hours. Then pressure cook and stove-top pressure cooker or in an Instant Pot for 30 minutes. Let the pressure release naturally & strain the water,and use chickpeas in the recipe.
    Canned Chickpeas: open the box of canned chickpeas and strain the liquid. Rinse the chickpeas couple of times.

Make Sauce:

  • In a cast iron skillet, add oil. When oil is hot, add chopped onion. Saute for 1-2 minutes and then add chopped bell peppers and saute for 1-2 minutes.
  • Then add garlic and saute for 1 more minute. Next, add canned diced tomatoes and cook for 3-5 minutes until they turn soft and mushy.
  • Add spices, including Paprika (or red chili powder), roasted cumin powder, and garam masala powder, and cook for 1-2 minutes.

Make Vegan Shakshuka:

  • Add chickpeas and salt. Mix for 3-5 minutes until everything is properly combined. Lastly, garnish with chopped basil leaves and stir. Serve with pita bread or your favorite crusty bread.

Video

Notes

TIPS
  1. Make sure when you add chickpeas, they are extremely soft & not hard or have a bite.
  2. When adding tomatoes, ensure most of the liquid is absorbed before adding spices or chickpeas. You need to make it saucy and tangy, so it tastes best when the sauce is less liquid.
  3. You can make the fresh flavor by adding basil leaves or cilantro.
  4. It tastes best when made in a big cast iron skillet. It brings a nice smoky flavor to the recipe.
  5. You can also add some chopped olive or walnut too in the recipe.
STORAGE
I usually store leftover Vegan Chickpea Shakshuka in an air-tight container, and they last 3-5 days in the refrigerator. And for longer storage, you can store it in the freezer for 1-2 months. When re-using, microwave it or heat it on the skillet. Usually, I don't get any leftovers, but if I do, I prefer to store in the refrigerator.
WHAT TO SERVE IT WITH?
This Vegan Shakshuka is usually served in breakfast or brunch. Served it with crusty bread of your choice or pita bread. Pair it with Chai/ Masala Tea.
Nutrition Facts
VEGAN SHAKSHUKA WITH CHICKPEAS
Serving Size
 
2 People
Amount per Serving
Calories
 
274
Calories from Fat 171
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
164
mg
55
%
Sodium
 
78
mg
3
%
Potassium
 
569
mg
16
%
Carbohydrates
 
17
g
6
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
10
g
20
%
Vitamin A
 
1595
IU
32
%
Vitamin C
 
47
mg
57
%
Calcium
 
70
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword shakshuka recipe Indian style,, vegan shakshuka, vegan chickpea shakshuka,
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