Chickpea Shakshuka without Egg
Vegan twist on the classic, packed with spice and protein.
- 35 min
- 336 kcal / serving
- medium
- vegan
- Protein
- 11.1 g
- Fat
- 12.6 g
- Carbs
- 49 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 can chickpeas (drained)
- 1 can diced tomatoes
- 1 red bell pepper
- 1 onion
- 2 cloves of garlic
- 1 tsp cumin
- 1 tsp sweet paprika
- 1 pinch of chili
- 2 tbsp olive oil
- Salt
- Pepper
- Fresh parsley
Method
- Peel and finely chop the onion and garlic. Deseed the bell pepper and cut into small cubes.
- Heat olive oil in a deep pan or shallow pot. Sauté the onion over medium heat until translucent.
- Add garlic and bell pepper and cook for 3–4 minutes until the pepper starts to soften.
- Sprinkle cumin, sweet paprika and chili over the vegetables and toast briefly until the spices are fragrant.
- Add the canned tomatoes, stir well and reduce the heat slightly. Season with salt and pepper.
- Let the sauce simmer gently for 10–15 minutes until it thickens slightly. Stir occasionally to prevent sticking.
- Rinse and drain the chickpeas, then add to the tomato sauce. Simmer for another 5–10 minutes to let the flavours meld.
- Taste and adjust seasoning as needed. Sprinkle with roughly chopped parsley before serving and serve straight from the pan with bread.
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