Middle Eastern·vegan·easy

Vegan Shakshuka with Chickpeas

Name: Vegan Shakshuka with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tbsp Olive oil; 1 medium Onion, chopped; 3 cloves Garlic, minced; 1 medium Red bell pepper, chopped; 400g Canned diced tomatoes; 400g Chickpeas, drained and rinsed; 1 tsp Ground cumin; 1 tsp Paprika; to taste Salt; to taste Black pepper; for garnish Fresh parsley, chopped; 1, for serving Avocado, sliced; for serving Crusty bread

This vibrant Vegan Shakshuka with Chickpeas delivers a rich, smoky depth from slow-simmered tomatoes, cumin, and paprika, balanced by the earthy bite of garlic and bell pepper. The chickpeas add a satisfying, protein-packed chew, while fresh parsley brightens the dish just before serving. Served with creamy avocado and crusty bread for scooping, it’s a hearty, flavorful meal that proves plant-based cooking can be just as indulgent as it is nourishing.

45 min(prep 15 + cook 30)

4 servings

400 kcal

4.5

Ingredients

Olive oil2 tbsp
Onion, chopped1 medium
Garlic, minced3 cloves
Red bell pepper, chopped1 medium
Canned diced tomatoes400g
Chickpeas, drained and rinsed400g
Ground cumin1 tsp
Paprika1 tsp
Saltto taste
Black pepperto taste
Fresh parsley, choppedfor garnish
Avocado, sliced1, for serving
Crusty breadfor serving

Nutrition

400 kcalper serving

Protein20g22%

Carbs45g48%

Fat15g16%

Fiber5g5%

Sugar8g9%

Directions

1
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2
Add the minced garlic and chopped red bell pepper to the skillet, cooking for an additional 3-4 minutes until softened. Stir in the ground cumin and paprika.
3
Pour in the canned diced tomatoes and chickpeas, season with salt and black pepper, and let the mixture simmer for about 20 minutes, stirring occasionally. Once thickened, garnish with fresh parsley and serve with avocado and crusty bread.

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