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!
I got to work recreating this dish once we returned home.
This 30-minute, 1-pot meal starts with a mixture of onions, garlic and bell pepper. Next comes tomato puree (or diced tomatoes) and tomato paste for plenty of rich, hearty flavor.
Seasonings can practically be whatever you have in your pantry, but I felt that cumin, chili powder, paprika, cayenne, coriander and cardamom worked best, giving the dish a smoky, earthy, rich and comforting flavor.
Next comes cooked chickpeas and olives to provide a little more saltiness and substance. Plant protein to the rescue!
This dish is quite amazing. It’s:
Protein- & fiber-rich
& Insanely easy to make!
This is the type of plant-based meal that can be enjoyed at breakfast, lunch or dinner. From what I gather, shakshuka is traditionally a baked egg dish, but I swapped in chickpeas for the protein. Serve with toasted bread, flatbread, or over rice, cauliflower rice, or gluten-free pasta of choice! I think this pairs especially well with my Garlicky Chickpea Kale Salad.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you came up with. Cheers, friends!
- 1 Tbsp (15 ml) olive or avocado oil
- 1/2 cup (57 g) diced white onion or shallot
- 1/2 red bell pepper, chopped
- 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
- 1 28-ounce (793 g) can tomato puree OR diced tomatoes with salt
- 3 Tbsp (60 g) tomato paste
- 1 Tbsp (12 g) coconut sugar or maple syrup (or stevia to taste)
- Sea salt to taste
- 2 tsp smoked or sweet paprika
- 1 tsp ground cumin
- 2 tsp chili powder
- 1/4 tsp ground cinnamon
- optional: Pinch cayenne pepper
- optional: Pinch each cardamom and coriander
- 1 1/2 15-ounce (425 g) cans (~2 cups) cooked chickpeas, rinsed and drained
- optional: 4-5 kalamata, green or olives, pitted and halved
- Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
- Add tomato puree or diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), and cardamom and coriander (optional). Stir to combine.
- Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently. If you're OK with a chunkier texture, leave as is. Or, scoop 3/4 of the sauce in the blender and blend until smooth for a creamier result!
- Add chickpeas and olives (optional). Stir to combine, then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the beans.
- Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), or chili powder for smoke/heat.
- Serve as is, or with bread, pasta or rice. I loved this alongside a kale salad, and it went especially well over gluten-free pasta! Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional).
- Store leftovers covered in the refrigerator up to 4 days, or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.