(Vegan) Chickpea Shakshuka

May 24, 2019

(Vegan) Chickpea Shakshuka

Shakshuka is originally a North African dish but over the generations it's become a signature dish across the Middle East as a substantial breakfast or lunch fare.
In the recent years, Shakshuka is taking America and Europe by storm being billed as a healthy dish.
Shakshuka can be seen in so many shapes and forms and today we’re making a vegan version of it, with chickpeas in lieu of eggs.
I’m not sure whether we can still call this dish Shakshuka since there are no eggs, but truth to be told chickpeas work like a charm in this recipe.
I will go as far as saying that you won’t miss the eggs in this vegan version.

(Vegan) Chickpea Shakshuka

It’s no mystery that chickpeas are my favorite legume. They are so versatile and they can go in absolutely anything. Such as in Tikka Masala, Coconut Curry, or Veggie Burger.
This Shakshuka is no exception: the chickpeas blend perfectly with the spicy tomato and bell pepper sauce and they provide both texture and flavor.

(Vegan) Chickpea Shakshuka

This (Vegan) Chickpea Shakshuka is super quick to whip up, absolutely delicious, and it's made with a handful of everyday ingredients. A nutrient-packed easy-to-make well-balanced breakfast/brunch/lunch/dinner meal.

(Vegan) Chickpea Shakshuka                                                                                                               Print this recipe!
Adapted from Jerusalem: A CookBook

Serves 4

2 tablespoons olive oil
2 teaspoons harissa paste (make your own harissa with this recipe)
2 teaspoons tomato paste
2 red bell peppers, seeded and chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon salt
1 (28 oz) can diced tomatoes (or 5 large ripe tomatoes, peeled, seeded and diced)
1½ (15 oz) cans chickpeas, drained and rinsed well

Chopped fresh parsley and Greek yogurt (or Labneh) for serving


Heat olive oil in a large skillet (or frying pan) over medium heat. Add harissa paste, tomato paste, red bell peppers, garlic, cumin, and salt.
Give a good stir and cook for 8 to 10 minutes to allow peppers to soften.
Add diced tomatoes, bring to a gentle simmer and cook uncovered for 10 minutes or until the sauce starts to thicken.
Add chickpeas, stir to combine and simmer for 15 minutes, to allow the flavors to develop.
Serve with Greek yogurt (or Labneh) and some greens on the side.

Nutrition facts

One serving yields 307 calories, 8 grams of fat, 45 grams of carbs, and 12 grams of protein.


  1. I have to say I always feel that the traditional shakshuka lacks "texture" - unless you have a nice slice of bread with it. This version seems pretty nice, the chickpeas adding a nice bite...

    I like the thought of it very much