Vegan Shakshuka With Chickpeas Thisthatmore

I used to enjoy it all time earlier with eggs. But now I don’t like eating eggs much, so I thought of trying it with chickpeas. And I love it even more without any eggs. This recipe works great when made in a cast iron skillet. It brings a smoky flavor to the recipe. The main flavor comes from the delicious tomato sauce. Next is just optional. You can add chickpeas, vegan eggs, tofu, etc., as per your preference. If you like to include chickpeas in your diet, try my Chickpeas Curry, Chickpea Salad. or Sweet Potato & Chickpeas Hash.
The post contains Helpful Tips & Tricks to make Vegan Shakshuka with Chickpeas. But if you’re in a hurry, you can also click “Jump to Recipe’ under the Heading to go directly to the Recipe Card, or you can also click Recipe Card from the Table of Contents below.

Why You’ll LIKE This Recipe?

WHAT IS SHAKSHUKA?

I don’t know why it is called Shakshuka or where it came from, but it is a variety of tomato-based recipe that is topped with eggs which are then baked. Some say it came from Spain, and some claim it is an Israeli recipe. I don’t have any definitive answer about where it came from, but it sure is a delicious recipe you can add to your meal. Shakshuka is made by sauteeing onions and pepper, and then tomatoes and spices are added to make it saucy and tangy. Then that tomato-based sauce is topped with baked or fried eggs. But to make it vegan, you can top it with baked tofu or tofu eggs or vegan eggs. I’m not much an egg person, so I make vegan shakshuka with chickpeas. And this is one of my favorite recipes.

INGREDIENTS & SUBS

See the recipe card for quantities.

HOW TO MAKE VEGAN SHAKSHUKA WITH CHICKPEAS

**For the full recipe, check the recipe card below, but you refer here for step-by-step photo instructions.

Prepare Chickpeas:

Dry Chickpeas: Take ½ cup of chickpeas and soak it overnight or for 6-8 hours. Then, cook on a stove-top pressure cooker or in an Instant Pot for 30 minutes. Let the pressure release naturally & strain the water, and use chickpea 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, 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 combined correctly. Lastly, garnish with chopped basil leaves and stir.

EXPERT TIPS

VARIATIONS

STORAGE

I usually store leftover Vegan Chickpea Shakshuka in an air-tight container, and they last 3-5 days in the refrigerator. And for more extended storage, you can keep it in the freezer for 1-2 months. Then, 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 them in the refrigerator.

SERVING SUGGESTIONS

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.

FREQUENTLY ASKED QUESTIONS

CHICKPEAS CURRYCHICKPEA SALADSWEET POTATO & CHICKPEAS HASHINSTANT KHAMAN DHOKLAORZO PASTA SALADBLACK CHICKPEAS CURRY

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