Vegan Chickpea Shakshuka
Description
The long line was worth the wait on a cold dreary morning and all I was craving was a hot beverage and a comforting pot of something warm and delicious. One bite into the tagine (a close cousin to the North African dish known as “shakshuka”) and the smoky, intense flavors in the tomato sauce, I was hooked!
Ingredient
- 1 can of chickpeas
- 1 can of diced tomatoes
- 1 onion
- 2 cloves of garlic
- 1 red bell pepper
- Olive oil
- Salt
- Pepper
- Paprika
- Cumin
- Coriander
- Fresh parsley (optional)
- Bread or pita for serving (optional)
Direction
1. Begin by preheating a large skillet over medium heat and adding 1 tablespoon of olive oil.
2. While the skillet is heating up, chop the onion, garlic, and red bell pepper into small pieces.
3. Once the skillet is hot, add the chopped vegetables to the skillet and sauté for 5-7 minutes, until they are soft and slightly caramelized.
4. Drain and rinse the can of chickpeas and add them to the skillet with the vegetables.
5. Season the mixture with 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of paprika, 1 teaspoon of cumin, and 1 teaspoon of coriander. Stir well to evenly coat the vegetables and chickpeas in the spices.
6. Pour the can of diced tomatoes into the skillet and stir everything together. Let the mixture simmer on medium-low heat for 10 minutes, stirring occasionally.
7. While the shakshuka is cooking, preheat your oven to 375°F (190°C).
8. Once the mixture has simmered for 10 minutes, transfer it to an oven-safe dish. Make small wells in the mixture and crack eggs into each well.
9. Bake the shakshuka in the oven for 10-15 minutes, or until the eggs are cooked to your desired level of doneness.
10. Optional: Garnish with chopped fresh parsley for added flavor and presentation.
11. Serve the shakshuka hot with bread or pita for dipping and enjoy your delicious vegan chickpea shakshuka!
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