1-Pot Chickpea Shakshuka

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Cast-iron skillet filled with our gluten-free vegan Chickpea Shakshuka recipe served with crunchy bread

During our time in Vancouver, we tried lots of delicious restaurants, one being Medina – famous for its brunch.

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.

Sautéing onion, bell pepper, and garlic in a cast-iron skillet

Origins of Shakshuka

Shakshuka is believed to have originated in North Africa and perhaps been inspired by a similar dish called saksuka from the Ottoman Empire.

Its popularity spread throughout the Middle East, especially in Israel, where it was embraced as a hearty, inexpensive, and simple dish. The Israeli version is thought to include eggs served over a seasoned tomato-based sauce.

The following is our plant-based (not traditional) take on the concept, made with chickpeas instead of eggs.

How to Make This Recipe

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.

Stirring chickpeas into a cast-iron skillet filled with our gluten-free vegan Shakshuka recipe

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!

Skillet of Chickpea Shakshuka loaded with gluten-free plant-based protein
Slices of crispy gluten-free bread with vegan Chickpea Shakshuka

1-Pot Chickpea Shakshuka

Savory, flavorful shakshuka with chickpeas made in 1 pot in 30 minutes! A hearty yet healthy dish suitable for breakfast, lunch, or dinner!
Author Minimalist Baker
Spoon resting in a skillet of Vegan Shakshuka with fresh cilantro
4.79 from 214 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 (2/3-cup servings)
Course Entree
Cuisine Gluten-Free, Middle Eastern-Inspired, North African-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days



  • 1 Tbsp olive or avocado oil
  • 1/2 cup diced white onion or shallot
  • 1/2 medium red bell pepper (chopped)
  • 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
  • 1 28-ounce can crushed tomatoes
  • 1-3 Tbsp tomato paste
  • 2-3 tsp coconut sugar or maple syrup (or omit if avoiding sugar)
  • Sea salt to taste
  • 2 tsp smoked or sweet paprika
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1/4 tsp ground cinnamon
  • 1 pinch cayenne pepper (optional)
  • 1 pinch each cardamom and coriander (optional)
  • 1 ½ 15-ounce cans cooked chickpeas (rinsed and drained)
  • 4-5 whole kalamata or green olives (optional // pitted and halved)

FOR SERVING optional

  • Lemon wedges
  • Bread (gluten-free or this recipe or flatbread)
  • Fresh chopped parsley or cilantro
  • Rice or cauliflower rice
  • Brown rice pasta (I love Trader Joe’s organic brand with quinoa)


  • 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), cardamom, and coriander (optional). Stir to combine.
  • Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently.
  • 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), chili powder for smoke/heat, or olives for saltiness and to balance the tomato flavor. Cook longer, as needed, to develop flavors.
  • 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.



*Nutrition information is a rough estimate calculated without additional toppings or sides.
*Recipes makes ~4 cups total.

Nutrition (1 of 6 servings)

Serving: 1 two-third-cup servings Calories: 211 Carbohydrates: 36.3 g Protein: 8.8 g Fat: 5.1 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 182 mg Fiber: 8.8 g Sugar: 13.6 g

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My Rating:

  1. Olivia says

    I made this tonight as the recipe suggests and my husband and I thought it was pretty tomatoey. I saw in the comments that the kind of canned tomatoes can affect that maybe? What would you suggest doing for my leftovers? If it’s a bit acidic do you add a little more sugar?

  2. Shania says

    OMG, this dish is amazing! And this is coming from someone who is a really picky eater. I’ve never had traditional Shakshuka before but I love love love this twist. I read a lot of the reviews before heading to the store so I opted to not add any coconut sugar or an alternative and I used a lot of extra paprika to give it a more smoky taste. Ate over some toasted sourdough. Can’t wait to try out some other recipes here xx

  3. Sahara says

    I make something similar but with Banza Chickpea (rotini) Pasta instead of chickpeas. When I was intuiting something to replace eggs in Shakshuka, I realized that by cooking the rotini until soft, it would make a great substitute.

  4. Barely a Cook says

    This dish was absolutely DELICIOUS! I never had shakshuka before, but my husband loves egg shakshuka, but since we’re newly vegan, I made this for dinner with roasted sweet peppers and cilantro rice. It was so tasty! I will be making this again for sure.

  5. Jenny says

    I love this recipe! It’s been in my family’s rotation for over a year now. Ive fed it to everyone from my non meat liking 2 year old to my “a meal isnt complete without meat” Dad. Everyone has loved it without feeling like anything was missing! My parents even asked for the recipe to make when they went home. Any time someone mentions a meal without meat i send them to this recipe, it’s so good. I throw any veggie i want into it, and play around with the seasonings sometimes, it always comes out great. It’s such a fool proof, easy weeknight meal to make that leaves everyone happy.

  6. Eva Brenner says

    This was so yummy, easy and quick!! Thank you so much. I added cauliflower and zucchini. I made your flatbread with it and it was soooo tasty. This will become a staple for dinner.

    • Support @ Minimalist Baker says

      Hi Maegan, we’re so sorry to hear that was your experience! Is it possible your spices aren’t fresh? Or are you using crushed tomatoes with added citric acid? That can make it taste more acidic.

  7. Andrea H. Gold says

    I found this dish delicious AND easy! Definitely a keeper! One can of chickpeas works if you want more sauce and less protein.

  8. Judy says

    This will be a nice tradeoff between the one with the eggs (which is pretty much the Israeli national dish!)

    Thank you. It has lots of pantry ingredients

  9. Josie M says

    This was quite good with your garlic-herb flat bread. Was a good recipe for my abundance of garden tomatoes! I didn’t have fresh red peppers so I used roasted red peppers from a jar instead (added with tomatoes).

  10. Madeline says

    Delicious! I added extra olives and served with lemon wedges, fresh coriander and Turkish bread.

  11. Heather says

    Delicious dish! I made it with olives and used fresh lemon on top. I also like a little extra chili powder. Easy to make, and gives us something a little different to eat. Thanks so much!

  12. VICKY says

    Great healthy filling dish! Loved the olives, parsley and lemon on everything else. Delicious!

  13. Kelley says

    Made this recently and loved it, a great one-dish meal. I didn’t have cardamom so used a little garam masala mix that I had instead. Added extra kalamata olives at the end and had over brown rice with some fresh lemon squeezed on top. A hearty, healthy meal. Thank you!

  14. Shirley Tucker says

    Hi. I’m wondering on the garlic. I think 3 cloves of garlic are equal to approximately 1-1/2 teaspoons and not tablespoons. Just wondering.

  15. Jenny Pompilio says

    Made this two days ago. Sooo easy and yummy. Even my 14yo son loved it and had the leftovers for lunch the next day.

  16. Shellie says

    Thanks for this recipe – I made this last night and it was delicious! I was surprised as I don’t like ratatouille and I thought this looked similar.

    Out of all the spices I only put in cumin and paprika but it was still flavourful.

    I love the versatility – I had it with parmentier potatoes and salad last night but I’m looking forward to having it with some crusty bread and avocado for breakfast – yum!! 🤩

  17. Nicole Somlar-Manning says

    This was DELICIOUS and so simple to make! I didn’t have coriander or cumin, so I imagine it will be even better with those. However, mine was not saucy…maybe I will use tomato puree next time? Thanks for the recipe!

    • Support @ Minimalist Baker says

      Hi Nicole, we’re so glad you enjoyed it! Thanks for sharing! And yes, tomato purée would work and make it more saucy.

  18. Sarah hill says

    Cooked it today
    Added mushrooms and spinach
    Really easy to cook and lovely to eat. Sent the recipe around ally family and friends. Very tasty and extremely healthy
    Thank you

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your additions, Sarah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Kris says

    Absolutely delicious and so easy to make. I used extra cayenne pepper to make it nice and spicy!! Paired with some garlic nann bread it was SO good!

  20. Lily says

    Excellent Easy and delicious and beautiful looking meal! 5stars! Use all ingredients! Very flavourful mealLove it!

  21. Steve Backman says

    Thank you for this great recipe, which I have made before. This time, I omitted the olives, pared back the tomato paste and added a bit of sun dried tomatoes and extra chili powder–just as an experiment and it made for a nice variation.

    • Support @ Minimalist Baker says

      Lovely! Thanks for sharing, Steve. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Marnie says

    Excellent! I omitted the tomato paste (only because I didn’t have any) and just simmered until it thickened to the consistency I wanted – turned our great! Delicious, healthy and easy to make.

  23. Greg says

    I adapted this for my Instant Pot pressure cooker (just followed the recipe and added 3/4 cup of water, pressure cooked soaked chickpeas with everything else for 15 minutes, natural release).

    The flavor is unique, next time I think I’ll omit the olives, their flavor dominated a little too much. It’s a good dish, comfort food, but not a wow dish. I may make it again. Thanks for sharing this recipe.

    • Support @ Minimalist Baker says

      Thanks for the feedback, Greg! For best flavor, we’d suggest making sure to use spices that are fresh and flavorful, or add more to taste.

  24. Dhruvi Ashar says

    I genuinely loved this recipe so much, I can definitely see it being a seasonal favourite in my house😍.I used the recipe as in no modification except used fresh tomatoes instead of canned.

  25. Lamb says

    This recipe was amazing. I added chorizo, it came out a bit too spicy. Also added some κριθαροκουλουρο a couple mins from the end, which came out great

  26. Ardiente says

    Excellent seasonings! The list of the effects of seasonings at the end of the recipe is a useful reference for other dishes.

  27. Kathy says

    This is dead simple and crazy delicious! I used fire roasted tomatoes because that is what I had on hand and it was great. Served atop cooked farro. Thanks for another winner (even if it is a few years old!)

  28. Maddie says

    I absolutely love this recipe! I’ve made it dozens of times over the past few years, and the mix of spices and flavors never disappoints.

    I usually use 2 kinds of canned tomatoes (one 15oz can of crushed tomatoes for sauce and one 15oz can of diced tomatoes for texture), no olives, and a fried egg on top. Delicious!

  29. Katie says

    Thanks for this delicious recipe! Sharing with everyone I know because of how easy it is for how good it is.

    I doubled the recipe so I wouldn’t have half a can of chickpeas left over, and used one 28-oz can tomato puree and one 28-oz can diced tomatoes. I was generous with all the spices. Left the olives out to reserve for garnish.


  30. Angela says

    Great recipe! I used fresh tomatoes instead of canned, and soy sauce in place of tomato paste. I was so pleased with the results–absolutely delicious, and so quick to make! thanks for sharing!

    • Cc says

      Hello I have made this recipe twice as instructed with ingredients. I am now interested in making it the way you did with the substitutions how many tomatoes and how much soy sauce ?

  31. Andrea says

    I made this recipe today and my family loved it. I actually added baby spinach and poached eggs in the sauce and served with crusty bread. Will make this recipe again.

  32. Gina K. says

    So so delicious! I make it exactly as is and it’s always delightful! Everyone loves this! I’ve even been asked to bring it to gatherings!

  33. Austin says

    I’ve made this recipe at least a dozen times now since I came across it, it’s one of my favorites. It’s super easy and provides a good amount of servings, so it stays in the rotation for me. I always serve it with rice and cilantro on top like suggested, and everyone always loves it!

  34. Nicola says

    Oh my goodness, deliciousness! We have a lot of curries etc that use the same spices, so I’m always surprised when I put almost the same ingredients in but get a totally different flavour. Will make again for sure ❤️ I did add a little extra of each spicy to give it more kick and put in two full cans of chickpeas since, well, what am I going to do with one half can of chickpeas? Lol

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Nicola! Here‘s a recipe for a small amount of chickpeas in case you want it for next time!

    • Support @ Minimalist Baker says

      Hm, our calculations show that is the amount for 1 serving. Please note that the sugar is not just from added sugar, but from naturally occurring in the tomatoes, etc.

  35. Sanhita Guin says

    I absolutely LOVE this recipe. I have made it countless times. I am from India so cayenne pepper and paprika are expensive condiments here. So, instead i used ground dry chillies which were roasted prior to grinding , dried mango powder (amchoor) and dried pomegranate powder (anardana powder). I also replaced coconut sugar with palm jaggery.

    I usually have it with whole wheat bread, toasted with a little vegan butter. Yummmmmyyyy.

    PS: I boiled the chickpeas (kabuli chana) before hand to an almost cooked state. I also added a little baking soda in the curry to expedite the cooking process.

  36. E says

    Super easy and very delicious! I added chopped jalapenos as well as the bell pepper just to add a little more spice and it was great!

  37. Jenn says

    I love this! I used frozen tri colored peppers because that’s what I had. Also pan fried some tofu and threw that in. Garam masala instead of coriander, etc. Used both diced and strained tomatoes- and blended as suggested. Served over jasmine rice and am literally eating now as I type and loving it more with each bite. Super easy and satisfying recipe, thank you!

  38. Eva says

    Wow! I’m newish to vegan cooking, so searching for new recipes all the time. I made this today, and I have to say, this recipe is sooooo good! Thank you so much for taking the time to post it, I will use it again and again, but next time I will double it. I added som sriracha, because I love it, and extra Kalamata olives. So yummy! Thanks again!!!

  39. Serena says

    Really, really nice, I added chicken and cooked before the tomato step. Would definitely make again.. thank you for sharing!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Serena! Thanks so much for the lovely review!

  40. Michelle says

    Do yourself a favour and peel the skin off each chickpea…. I know… annoying but it’s soooooo worth it. Love this recipe.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Michelle! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  41. Jessie says

    This was really easy and very good plus we like that it freezes well. From the freezer, I tried it as a sauce on some left over grilled chicken breast and it was really good! Thank you for your recipes!!!

  42. Sabine says

    Yummy! Followed the advice of another commenter and added more spice than required, plus some veggie broth. My canned tomatoes had a pretty powerful taste so took a lot of extra flavors to balance em out. Loved the texture of the chickpeas. Put it over rice, but would probably opt for yummy bread or naan if I had it.

    Was running low on ingredients in my pantry and found this a delicious and easy thing to make. I would also add mushrooms and sun-dried tomatoes if I had them.

  43. Astrid says

    Love all your recipes. I’d really like to add egg to this dish (over easy). How would you suggest doing that?

  44. CJ says

    Minimalist Baker is the BOMB! I first tried your Best Damn Biscuits (unbelievably good), now Shakshuka. It was EXCELLENT! I forgot to buy 2 cans of tomato puree so I reduced the seasonings by half and it still came out great. It was a bit thick so I added vegetable broth and it was all good. Made it with rice and your GArlic & Herb flatbread. Oh trust me I had to leave its on review… It was that good.

      • Kira says

        I keep coming back to this recipe! It is seriously phenomenal :) I’ve made it a few times and typically add a little bit of tofu to it for added protein. Always turns out wonderful! Many thanks 🖤

  45. Mari says

    Made this tonight with everything but tomato paste (didn’t have any on hand) – it still came out well! I recommend blending the sauce; the texture is much nicer. Served with leftover homemade focaccia and arugula, this is an easy weeknight winner!

  46. Lindsey says

    My husband and I both thoroughly enjoyed this recipe! I think the canned tomatoes made it a little salty for my liking, so may just use diced fresh ones next time. This was paired perfectly with toasted bread! Will definitely make again!

  47. Heather Geeting says

    I just made this For lunch! It was super yummy! I added some veggie broth to my tomato paste to make it saucy. I also excluded the olive because I knew my kids wouldn’t like that. My son said I blew it out of the park! Loved it!! Great warm hearty recipe with a new taste! I usually cook Indian and Thai food… loved using the Cardamon and Cinnamon and other spices. Really rich earthy flavor! I will make it again!! Thanks for sharing

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Heather. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  48. Kasey says

    This is delicious! Only edit I made really was using some red pepper flakes as well as just a tiny bit of cayenne. I’m more familiar with the chili flakes so I knew I could control the heat better that way. Delicious, creamy, full of flavor and easy to whip up!

  49. NS says

    This was amazing!! Nice and spicy how I like it! I subbed cannellini beans and mushrooms for the chickpeas, and it turned out great!! Served with fresh bread and olive oil

  50. Anna says

    Was looking for something to make with the garbanzo beans that I just cooked up and this turned out to be a great choice. I used diced tomatoes instead of the puree and regular syrup (didn’t have maple) instead of the coconut sugar. I didn’t have fresh garlic or red peppers, so I used 3 teaspoons of Sriracha salt in place of them, the salt and the chili powder. That made it a little too salty, so I’ll cut back if I use Sriracha salt again. I didn’t have cardamom, cayenne pepper or cumin so those didn’t go in, but I did use green olives. It was really delicious until I added the cinnamon, which totally changed the taste – and I knew it would, so I used 1/8 tsp vs 1/4 – still good, but just not to my liking, so I won’t use any next time. I guess my husband thought it was good too, because he was disappointed that there wasn’t going to be much for leftovers, so I’ll make a double batch next time. Overall very good and thanks for the recipe!

  51. Jane Kizner says

    This was delicious and easy to put together. I love finding new vegetarian dishes that are tasty and quick.
    I also like that it’s “forgiving” if not all ingredients are available. I didn’t have red peppers or tomato purée. I did have diced tomatoes and tomatoes paste. Next time I’ll try it with the peppers.

    Thank you.

  52. Anna Laura says

    I’ve made this several times, and it’s always delicious! The edits I make are that I go very, very heavy on the spices… probably triple or more the amount recommended in the official version. I don’t add the sweet elements. I’ve also extended the recipe by using two cans of chickpeas, a large can of crushed tomatoes, two whole peppers, and a whole lot more olives too. I think I cook everything together for about 20-30 min total as well.

    I think part of what makes this recipe so great is that it’s so easy to tailor to a person’s specific taste; love it! Thank you!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Anna! Thanks so much for the lovely review!

  53. John says

    This was one of the most delicious ways to make eggplant. I love jerk but never eat it because I always thought it was too complicated to make and restaurants tend to put it on meat only, which doesn’t work for me. This recipe makes it so easy and accessible. Also, it didn’t take long at all to make. Even my picky family loves it. The eggplant is a great choice to use too. I ate half for dinner and half for lunch the next day!

  54. Joy Maynard says

    This was very flavorful! I used fresh cooked chickpeas just as a FYI. And added just a few more olives. It was perfection and using the leftovers tomorrow as tacos!

  55. Christina Ramminger says

    Just made this and the entire family absolutely loved it. Served it on brown rice and with feta cheese on top. Delicious! Thank you for the recipe!

  56. Emma says

    This was incredible! I just realised I used diced tomatoes instead of puree ? But it didn’t seem to matter at all, and I liked it chunkier anyway. I also added a jar of fire roasted tomatoes with olives (they really just looked like semi-dried) which made it richer and lovely. Amazing combination of spices, just absolutely loved it!!

  57. Isabel says

    Oh my gosh, this was SO good! Because of my state’s shelter in place order, I haven’t been to the grocery store as much and didn’t have the bell pepper to add, which I’m sure would have made this even better. Relatedly, I only used one 15oz can of chickpeas and one 15oz can of tomato sauce (without taking down any of the spices) and it still worked perfectly. Thanks for the super easy and delicious recipe! :)

    • Support @ Minimalist Baker says

      We’re so glad you were able to modify and it still turned out well! Thanks for sharing, Isabel!

    • Support @ Minimalist Baker says

      Hi Janet, sorry to hear that was your experience! Coconut sugar or maple syrup can be omitted for less sweetness.

  58. Mat says

    Super easy to make, super delicious. Use whatever spices you fancy. I didn’t blend mine to keep this chickpea ‘crunchiness’. Thank you for the inspiration!

  59. Mark says

    Excellent dish!
    It took me an hour to make. I guess I am a slow cutter of vegetables. : )
    I used a whole small red onion instead of white or shallot, 2 cans of chick peas, no olives or paprika, 3 pinches each of cayenne, coriander and cardamom, and eyeballed the rest of the spices, with an eye toward slightly more than indicated.
    Turned out perfect for me! Has a nice bite to it, but not overly so.
    Last night over rice was excellent. Tonight, tried your suggested egg variation using 3 eggs scrambled and a pile of fresh spinach as is on the side. Also yummy.
    Still have a third helping left for tomorrow. Maybe pasta…
    Thank You!!

    • Support @ Minimalist Baker says

      Thanks for sharing, Mark! We’re so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much!

  60. Jean says

    I made this tonight using tomato puree. It just tasted like tomato and was very thick. If using puree, I would not recommend adding tomato paste. I then added some unsweetened plain almond milk which helped. I will add more almond milk or water to the leftovers to thin it more. I did make some air fryer lightly breaded cauliflower to top it with, and it really made it filling. Also, I added the chickpeas along with everything else and they were soft and creamy, which we enjoyed. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Jean! Your feedback is helpful.

      Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  61. Jillian says

    My husband and I got home a little late to cook our original plan for supper and so I googled ‘dinner idea chickpeas’ since we had some in the pantry and I’m SO GLAD this popped up! We didn’t have tomatoes so we subbed in tomato sauce and it turned out lovely. Thank goodness for my full spice rack, and what a delicious way to combine them. Great recipe!

  62. Makgotso says

    I made the Shakshuka and to my surprise my son did not like it. He thought we could do without the sugar and the cinnamon. He also thought that the chickpeas were too hard. I usually make a chickpea dish with sautéed onions , fresh chopped tomatoes, chickpeas, salt and pepper and about 5 cans of water. I let the ingredients cook down until the water is almost gone. The chickpeas almost melt in your mouth. He always loves it so I thought I would see if I could do something a little different. The Shakshuka has very bold flavors. I also could do without the sugar and the cinnamon. Sorry we weren’t overjoyed by the recipe but we learned that maybe next time we will leave out the cinnamon and sugar., add lots of water to allow the chickpeas to melt in your mouth.

  63. Magda says

    I just made this very sloppily in about 20 minutes and it came out soooo delicious. I can’t believe that all those spices go so harmoniously together. So happy that I found this recipe.

  64. Kristi says

    Great dish with a nice blend of spices! I’ve been trying to add more plant-based meals into my arsenal of recipes and stumbled across this. I made it this past weekend with cauliflower rice and could not be happier. Will definitely be making it again. Thank you sharing this!

  65. Kelly Shelden says

    This was easy to make and everyone in my family loves it, even my “meatatarian” husband! This is a quick and easy to make anytime of the day. We have had it for supper and even to go with a breakfast. Thank you for sharing this recipe. I look forward to trying more of your recipes in the future.

  66. Mark says

    The recipe as usual is wonderful.
    My only comment is tomato sauces are one of the primary dishes , with a warning, that should never be cooked in cast iron.
    Just google what not to cook in cast iron and this leads the list.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kathleen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  67. Merlene says

    What a lovely go to meal! I bulked it out with some Black beans and green lentils. The side dish was roasted butternut squash that was sprinkled with cinnamon and pepper. The sweetness of the squash and cinnamon was a nice compliment to the tomatoey sauce. I was also experimenting with chipolte seasoning for the first time and so roasted some cauliflower in it. Again the flavours worked wonderfully well. Thank you for making and sharing!

  68. Rubab says

    This was a great idea when you’ve had your share of meat for the week and don’t feel like making an hour long meal!
    I didn’t put it any olives or coconut but added a little Lemon juice at the end. So good! Ate with naan since we were over rice too. Thanks!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Rubab. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  69. Pascale says

    Love the recipe! Instead of tomato paste I used some ketchup and replaced coconut sugar with a little brown sugar. I also added habanero peppers for some spice. Everything turned out great and I served it with some pasta. Nice way of using my chickpeas. Thanks for the recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Pascale. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  70. Luba says

    Such a perfect dish for these cold winter days! Easy, quick, healthy, and so delicious! Thank you for the recipe ❤️ This is my new go-to, the whole family loves it!

  71. LICH says

    This was fantastic! I am trying hard to prepare more plant-base meals for me and my family and this was delicious. Filling and flavorful. Also great for lunch the next day. I served this over rice, baguette, and a salad.

  72. Leilani says

    I have to preface this by saying that I am a TERRIBLE COOK. I’m learning by doing and this was my first recipe to try! This dish is INCREDIBLE. I could not believe it. The recipe is easy, perfect, and delicious. This may be my go-to if I ever need to bring a dish!

  73. Carla @ Foodie Digital says

    So comforting on a rainy Vancouver night! Added some sliced plant-based kielbasa near the end of cooking for extra texture and topped with violife feta and parsley… yummy.

  74. Jeremey says

    I’m so proud of myself. As I’m trying to improve my cooking skills and meal prep (for the week ahead), this recipe allowed me to achieve both in an extremely delicious and easy way. I used one can each of drained and rinsed chickpeas and one of red kidney beans. Given I was aiming to achieve meal prep for later, I ‘doubled’ ingredients to an extent in order to stretch the meal further. There are now 4 portions in 2 containers which can be frozen and left in the work freezer for lunches. I also created some cauliflower rice to flesh out the meal, but kept it in separate containers so that it doesn’t become soggy and can absorb the sauce when served. Lastly I didn’t use coriander or olives as I don’t like these, but it didn’t detract from the meal at all. Thank you very much for this 1-pot wonder :)

  75. Julie says

    Loved it. Quick and easy to make, and a different way of using the chick peas we always have on standby in the cupboard. I didn’t include the cardamom as we are not fans, but will include the olives next time. Served with simple fresh bread rolls it was very warming on a cold winter evening.

  76. HirlGrend says

    I made this tonight. Didn’t have olives or coriander to hand, but it was still delicious. Thank you :-)

  77. P.Zahir says

    Omg. I made this with rice and peas and fried plantains and my mom the skeptic DEVOURED it….. Definitely a new addition to my quick recipes. Thanks.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  78. Lillie says

    I make this a lot, especially on weekdays or when it’s cold and rainy out. I always tweak the seasonings a little to our personal taste and sub capers for the olives and it’s fabulous. Finishing with lemons and cilantro I think takes it over the top, and I miss it when I don’t do it (normally it’s because I didn’t go to the store). Everyone in my family enjoys it, especially with crusty bread. Wonderful recipe, and a true staple here. Thanks so much y’all <3

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoy this recipe, Lillie! Thanks so much for the lovely review! xo

  79. Lili says

    Made this as a vegan option for a dinner party of 100! The NON vegan people went nuts over this And the tray was EMPTY!! Cooking a large amount I was concerned about not getting the spices properly but it ended up being perfect. Allowing the flavors to develop made it all the difference! I also didn’t add sugar and simply added more cinnamon AND I added Trader Joe’s unami spice to make it a bit more savory! Keeping this recipe for sure!!! Thanks so much for sharing! It was a hit!

    • Support @ Minimalist Baker says

      Way to be ambitious! We are so glad to hear it turned out well- thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  80. Valerie says

    Delicious recipe, it came it perfect! I skipped the olives as I didn’t have any and added a few sundried tomatoes instead, it was perfect. I omitted the sugar but my tomatoes were quite sweet and I added extra cinnamon so the sweetness was perfect for my taste. Served with brown rice, steamed broccoli, and pan fried smoked tofu :)

    I will definitely be making this again, thank you so much!

  81. Martha says

    This may be the the tastiest chickpea recipe I’ve ever made. Seriously. I just finished making it, and I’m having it for dinner, and all I can think of is, if it tastes this good now, how amazing will it be tomorrow?? I increased othe ingredients overall : whole onion, whole red pepper, more of the spices, two cans of chickpeas, etc. I’m having it over brown rice. This is a truly fabulous recipe. Thanks so much for sharing!

  82. Susan says

    I’ve made this recipe many times now I absolutely love it. I add an extra can of chickpeas just because I’d like it to contain a lot of proteinAnd I’d love the pinch or two of cardamom it gives it a very earthy flavor which mixes well with the maple syrup for sweetness. It really wakes up your taste buds it’s wonderful. Other than that the recipe in my opinion is perfect. You can also add eggs to the top of it before and poach them before you serve it but I am a vegan and don’t do eggs. Highly recommend this recipe

  83. Gizem T says

    I made this tonight and it was absolutely delicious, affordable, and a dish I will definitely cook again. I always have chickpeas in my cupboard and never know what to make out of them, so I’m excited that I get to use them for this recipe! As a vegan university student who loves cooking, I’m aiming to try new vegan dishes every week but in a realistic sense, and this dish is very easy to cook, I had all the ingredients already so I didn’t even need to spend extra to make it. Alongside the dish I had some slices of Turkish bread from back home, and it was a lovely warm wholesome meal to have in the autumn/winter time.

  84. Frederick ter Haar says

    Had no cardamon pods but added Chipotle powder to try and round out the spices.

    Pureed my own tomatoes plus a handful of sun dried tomatoes, as well as added some chopped sun dried tomatoes directly to it. Came out tasting great and served it over some brown rice! Was a super easy recipe to make, I was afraid the amount of spices would be too much but it was easy to balance and tasted great. Perfect for a cold fall dinner!

  85. June says

    I’m cooking this right now, and it’s amazing. The house smells great and it’s comforting on a very cold, fall day. I’m making it over brown basmati rice, and for a side, I took an entire head of cabbage and baked it in the oven, according to Jenne’s recipe (sweet potato soul). I think the two dishes will go together beautifully. Thanks for posting this dish!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, June. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • June says

        I rate it a 5 out of 5 — plenty of spice and warming and comforting on a cold day.
        I did not blend it up though — will do that next time so that it’s easily spreadable on a good bread.

  86. June says

    You always come to the rescue with your recipes. Tomorrow will be cold and rainy and I have chick peas, so I’m making this! Thanks for posting it.

  87. Diane says

    Love it Changed it up a bit. At first I thought I made it too spicy because I used chipolata chili powder and I always toast my spies to release their flavor which made the spices pop. BUT it was amazing you an taste all the spices. Thanks so much. Thanks so much amazing

  88. Grady says

    I slightly reduced the chili powder and cumin, but this recipe turned out great. It would be even better with meat, but i wanted a vegetarian dish. Great flavor.

  89. Shantina says

    My husband and I were doing the Daniel Fast and I was looking for rich and hearty meals to make. This one really hit the spot. I traded the coconut sugar for Agave Nectar and serviced it over baked potatoes. It was delicious.

  90. Tiffany says

    I followed the recipe didn’t use olives or some of the other optional stuff…i LOVED THIS RECIPE! I wss initially hesitant to try it because I’m not used to cooking with chickpeas but I’ll definitely be making this again!

  91. Erin says

    Love this recipe! I’ve made it several times already. It’s a great weeknight dish. I love it with quinoa or brown rice but it’s great on its own too! Thanks!

  92. Rodica S. says

    I made this recipe last night and it was delicious!! I used fresh tomato’s instead of the can,I was out of olives so I decided to use cappers and I had a zucchini fresh from the farm and I added it towards the end. I served it over brown rice.Very flavorful and super easy to make! My daughter who is a vegan loved it!

  93. Rodica S. says

    I made this recipe for dinner tonight and it was delicious! I made a few changes to it. I used several fresh tomatoes , instead of the olives I used cappers. I decided to add a zucchini to it since I had one fresh from the farm. I served it over brown rice.I can’t wait to share this recipe with others!

  94. Janice Gartner says

    Excellent recipe and very easy. I revised the serving size to 4 and only used a 14 oz. can of diced tomatoes, so I added water during the final cooking time so that it wouldn’t get too thick. I also reduced the maple syrup to a teaspoon but left the spice quantities as directed by the recipe.

  95. Kelsey says

    I loved this recipe. Didn’t follow the measurements per se and just used whatever greens were in my fridge (this time kale and celery) but it was a fantastic guide for flavours. Served it over pasta. The whole family loved it and it will become a weekly I think.

  96. Lindsay says

    Great recipe! I didn’t have red peppers or onions so I added black beans, carrots and green onions and used brown sugar and honey in place of maple syrup. Served with a side of rice it was so good.

  97. Cyn C says

    Really tasty! My husband and I are looking for recipes that we can easily make while we full-time in our RV – using canned goods, dried beans, etc. This is a definite keeper served over brown rice. I knocked off a star because the recipe did need some changes as pointed out in other reviews, such as doubling the spices and cutting back/leaving out the tomato paste. I also picked up two great tips in the reviews: 1) Capers can sub in for the olives quite nicely and 2) a drizzle of tahini proves that chickpeas+tahini is a perfect combo outside of hummus, too.

  98. Eliza says

    Another excellent recipe. Everyone loved it! Super easy to make. Smells amazing too. Thanks Dana. I used to have fear and be ashamed of my cooking but your simple recipes have helped me get over this!

  99. Adam Jones says

    Very tasty recipe! I left out the cayenne so our toddler could eat it and added it to my own dish.

    However, we found it very tomato paste-y so I’d probably use 1 Tbsp instead of 3.

    Otherwise looking forward to making it again. Thanks for your recipes Dana!!

  100. Errol says

    I made this yesterday for dinner, used fresh tomatoes rather than canned, pressure cooked dry chickpeas. I didn’t have cardamom but ground some coriander. Served with small Greek salad and fresh sweet corn. Worked out very well, great healthy recipe, easy to make.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Errol. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  101. Lillian says

    This is so delicious ? I made it spicier and added more beans to make it heartier and to up the protein factor. I’m not good at creating dishes on my own and am thankful for wonderful people like you who do and share it with the world. So thanks!

  102. Adi Loevsky says

    Made this for dinner tonight and it turned out delicious! Didn’t have an onion so I used some onion powder and it still turned out great!

    Will totally make this again.

  103. Tim says

    Wow! So amazing!! Not hard to make and so tasty!! I had a leftover half can of crushed tomato so just diced and salted a large tomato which made enough and this combo worked perfectly! I think it also helped to get a good balance between chunky and smooth. The seasonings/spices in this are perfect and make it so good! It definitely has quite a strong, rich flavour but nothing is overpowering and it’s perfect for chickpeas. Will definitely make this again!!

  104. Ashley says

    I’m eating this now, and wow, it is delicious! I made several modifications based on the other reviews and what I had on hand. I added about a cup of green beans and a couple of shredded carrots in with the peppers and onions. Doubled all of the spices (including the garlic) and added them with the onions and peppers. Added a couple of tablespoons of curry powder. Used 4 big tomatoes pureed in my food processor instead of canned. After cooking squeezed in the juice of half a lemon and a handful of chopped cilantro. Eating it with some toasted seedy whole wheat bread. So good!! This is definitely going into the regular rotation. Thanks for the recipe!

  105. Andrew S says

    This was very easy to make and was delicious. After reading some of the reviews, I measured some of the spices heaping. I also added a heaping 1/4 tsp of curry powder in place of the cardamom and coriander since curry powder is mostly those spices anyway. I think the diced tomatoes can be halved or at least just do one 14 oz can of diced and a couple chopped tomatoes.

  106. Cindy says

    Great recipe! Handy hint, if you put the spices in first with the onion and let them fry a couple of minutes until fragrant before adding tomatoes, it brings out the wonderful smokiness and flavours even more ?

  107. Veronica A says

    Delicious, easy and yet impressive! I used 2 cans of chickpeas…why not. It’s summer so I served it over mixed greens. It will become a staple in my repertoire.

  108. Megan says

    Very easy and quick recipe. But if you follow it exactly it tastes like a plain can of tomato puree. I would suggest adding way more spice and more olives.

    • Support @ Minimalist Baker says

      Hi Megan, Glad you found it quick and easy! Is it possible that your spices weren’t fresh? If so, we would recommend swapping out for fresh or try doubling next time. Hope that helps!

  109. Cristiana says

    I love how little time this took to cook! The flavors that embalmed the whole house were delicious. I’ve added celery which added a nice crunchy texture to the dish, but didn’t have olives, coconut sugar and cumin. It tasted really good. I’ve served it with Greek pilaf and Greek roast potatoes for the lemon flavor.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Melina. We are so glad you and your hubby enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  110. Brandi says

    This is now one of my favorite uses for chickpeas! I didn’t have bell pepper, so I subbed in jalapeños. Also used honey instead of maple syrup. After tasting at the end, I added extra paprika (both sweet and smoked), cinnamon, and cayenne. I didn’t have anything ready-made to serve on the side, but luckily, the shakshuka ended up being enough on its own! Will be making again.

  111. Tricia says

    Just made this for a quick dinner, exactly to the recipe, and it was easy to make and absolutely delicious. Served it over rice with some avocado and greens with cucumber dressed with a lemon honey vinaigrette on the side. It was an awesome meal!

  112. Amyiscool1234 says

    I LOVE THIS RECIPE!!!! I leave out the cumin. I love the addition of coriander! I eat with fresh challah from the farmer’s market or make a side of quinoa cooked in vegetable broth. Definitely add the fresh squeezed lemon and cilantro! ❤️

  113. Amy says

    I don’t like to use canned ingredients, so wondering if I can blanch and peel fresh tomatoes instead. Has anyone tried this?

    • Support @ Minimalist Baker says

      Hi Amy, we haven’t tried that, but we think it should work! Let us know if you give it a try!

  114. Kelly says

    This was SO delicious and exactly the flavour profile of the shakshouka’s I’ve had in the Middle East. Didn’t modify at all, just used a bit more olive oil at the beginning and added an extra 1/2 can or chickpeas – yum! This will definitely be a regular on the rotation. Thank you Minimalist Baker!

  115. Eve says

    Super quick & easy to make. I also added green bean and mushrooms to have more fiber. This recipe will be my regular dish from now on.

  116. Perla Almonte says

    I just made it and its so yummy omg, I’m definitely making it again for my family. Thank you!

    • Support says

      Thanks so much for the lovely review, Perla. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  117. becky says

    Very good, thank you Dana! I included a can of lite coconut milk in place of coconut sugar. I also added many, many kalamata olives.

  118. Scott says

    I recommend using Hemisfares smoked Spanish paprika. My tastebuds must be shot because I had to add more paprika, cayenne and kalamata olives directly to my plate to create a nice INTENSE flavor.

  119. Irene Ochoa says

    A tasty, warm, satisfying and delightfully simple dinner to make. After checking my pantry I googled “chickpea dinner” and this recipe popped up. I recognized “minimalist baker” as often recommended on “Plant Strong Fitness” Facebook group so I decided to follow the recipe as written, except I was out of chili pepper (added a wee bit more cayenne) and I don’t cook with salt. I enjoyed how easy it was almost as much as I enjoyed the meal. OX ?

  120. Kate says

    Delicious, quick, and cheap recipe–perfect for my grad student budget! I upped the amount of chili powder, omitted the olives, and added a sprinkle of your vegan parm on top; served it aside a slice of farmhouse bread with vegan butter and it was *kisses fingers like an Italian chef*

    I’ll definitely be adding this to my regular weeknight dinner rotation; thanks for the recipe!

  121. Biljana says

    This shakshuka was delicious! Such a great and simple recipe. Lots of flavour and filling protein. I used a few leftover chickpeas and added a can of black beans for the rest of the protein. Served on rice it worked pretty well.

  122. Mia Murphy says

    This recipe was absolutely incredible! I did it without olives and it was still very tasty. I would keep some of the liquids from any canned ingredients you use, because the mixture cooks down quite a bit, so you can add some more flavor and it will thin out. I personally thought was more enjoyable with a thinner texture. 10/10 recommended!!!!

  123. Mariya says

    Amazing! I put some carrots as well and a little bit more cayenne since my boyfriend and I really like it spicy. It was soooooo delicious! Will definitely make it again. Thank you!

  124. Jasmine Martineau says

    Absolutely delicious, as always! I think we must have the same taste buds, but you have the creative brain to think up these amazing recipe ideas! Can’t wait for left overs for lunch tomorrow.

  125. Amelia K says

    I never follow recipies and like to play in the kitchen, but quite often it results in my disappointment. I to decided to follow your recipe, reducing the amount of chilli (which I love, but I have two toddlers, so it could be a bit too much). It was A_M_A_Z_I_N_G! I’ve cooked it with eggs, next time I will do it with chickpeas, I can already imagine how nice it will be.

    I do have a question to you though. How do you create recipes? I mean I quite often just put spices straight from the pack, not really controlling the exact amounts I add. And I feel that this is where I fail. You probably have tons more of experience in knowing what does and doesn’t combine well or which flavours are more overpowering etc. But do you actually try it a few times, adding with the spoon? I’m curious, is it something one can learn?


    • Isabel Lourie says

      Hi, I haven’t made this dish yet, but I would like to kknow how you went about making it with eggs? I only have a toaster oven so I can’t fit my skillet inside it for the eggs to cook that way,

  126. Kim says

    Perfect!!! Loved this!! I added the garlic closer to the end of sauteing only because I don’t like over cooked garlic. Used maple syrup and not quite as called for. Also some curry (1tsp). It added more depth for me but was still good without. Making it again tonight!! Had it with Couscous. Yum

  127. Jaia Sandhu says

    I have just made this for dinner and it was delicious!

    I usually make chickpea curry but wanted to try something else with chickpeas and this did not disappoint!

    I really didn’t have much in the house so made this without olives and peppers, I also just used light brown sugar. Despite this it was still lovely and I served it with paratha (buttery indian flatbread).

    My husband also loved it and I will for sure make it again. Thank you! your recipes are always easy and so good to make.

  128. Penny Baxter says

    My husband made this for dinner tonight, and it was amazing. All the wonderful smells while it was cooking made it even better. Thank you for sharing such an awesome recipe.

  129. Michelle S says

    We have never had Shakshuka, made this for dinner last night and followed the recipe fairly close. I doubled the recipe other than I subbed shallots for 1 decent sized onion & used 2 cans of chickpeas & omitted the olives. I did add the ‘optional’ cayenne, corriander & cardamom. I blended 3/4 of the sauce for a creamier consistency before adding the chickpeas. We decided to heat/broil pita bread with a bit of evoo, asiago & garlic sea salt to go w/Shakshuka. Once finished cooking we squeezed fresh lemon juice to the top of the dish & atop our pita bread and all I can say is YUM! Family of 4 (some of us omni) & everyone loved it – even my 9 & 12 yr old. The youngest added a touch of sour cream bc she is unable to handle heat/flavor like the rest of us. The dish wasn’t hot or spicy, just nice flavor. Definitely added to our list of rotation! Thank you!

  130. Sophie says

    I made this, bloody delicious! Used smoked paprika, and only had one can of tomatoes, but so good. Added some mushrooms and carrots too. 10/10 will make again!

  131. Shalena says

    This was delicious, was trying to figure out what I could makmake wi the ridiculous amount of cans of chickpeas I had in my cabinet. Was running out of ideas. My fiance and I demolished this and took some to work as leftovers.

    I did add two things though, bay leaf and some Worcestershire sauce along with your original suggestions. Oh and I only had red onion.
    I served it over couscous with a slice of lime. Sublime!

  132. John Weerstra says

    We have been trying to reduce our consumption of meat products for both health and environment issues. Our quest to find tasty and wholesome alternatives is both fun and entertaining. This recipe is a 2 thumbs up. Tasty, nutritous, satisfying. I would not hesitate for a moment to serve this dish with my meat eater friends, even in the hunting camp.

  133. Betsy says

    Loved this recipe. So quick to make and super flavourful. My 3-year old daughter liked it with both rice and naan. I did blend 3/4 of the sauce which made it a great consistency. I will make this again and could add whatever other veggies I have in the fridge!

  134. Karen Levine says

    I’ve made this recipe twice, so far. The first in a cast iron pan and the second time, in an insta pot. I was out of chili seasoning but substituted cumin and few other spices. I also made them both with diced organic tomatoes. I enjoy the bit of texture. I also used dried garbanzo beans which had been reconstituted (thank you instapot).
    Both came out delicious and were a big hit for dinner. I omitted the olives the second time (I didn’t have any)and didn’t miss the brine. My husband, who always asks for a traditional protein, had NO complaints. This has become a winter favorite and I’m thrilled to find a vegetarian dish that’s not chili and, not soy based. Thanks for the amazing dinner (and tomorrow’s lunch).

  135. H says

    Yum – just made this. So easy and delicious. I used 2 cans of chickpeas rather than 1.5, and added a little spinach for color. ??

  136. MB says

    This was 5 stars for me and my daughter. Well done to you.
    We loved the balance of the spices, and will actually add a little more cardamom next time. We also had some tahini drizzled over a small portion to test it. And it worked beautifully. Almost like a cheese. This is going into a regular rotation. Thank you so much.

  137. Katy says

    I stumbled across your recipe looking for a yummy way to use the chickpeas I’d prepared and it didn’t disappoint.
    I omitted the spicy stuff (darn kids) and increased the chickpeas, and ended up adding eggs as per shakshuka and the kids gobbled it up.
    I’ll be saving this one for sure.

  138. Laurie Nigro says

    Made the recipe as written except to include both kalmata and green olives. It was a huge hit. So flavorful and perfect for a cool autumn night!

  139. Betty Wolfe says

    I made this dish for the evening meal for 3 adults and 6 grandchildren. I have been trying to slip in a more healthy meal. This was great. I served it with thin pasta and they all commented on how good it was. There were several fussy eaters in the group and they all ate all their meal. I plan on using this again because the spices used were wonderful and nothing was overpowering.

  140. -John says

    Outstanding! I’ve lost track of how many Minimalist Baker recipes I’ve used at this point.

    I started with a water sauté of the onion since I cook oil-free. Used 2/3 recommended garlic just fine. I don’t like excessively sweet foods and used 2/3 of the amount of sweetener called for (I used date syrup since I don’t use sugar) and next time I think I’ll cut back to 1/2 the recommended sweetener. I also replaced half the chickpeas with eggplant and did a 1:1 replacement of paprika for chili powder to accommodate my best-wife’s delicate palate. At the table, I added chili paste to my bowl which worked fine.

    The use of soft/silken tofu to replace is a master stroke! Even when I was an omnivore, I never liked the smell of poached/boiled eggs. I put an ice cream scoop’s worth of soft tofu on top to pay homage to the spirit of a poached egg recipe and it was terrific. The delicate texture and flavor of the tofu in the mouth as it mixed with the shakshuka stew was wonderful. Even if I ate eggs, I think I’d prefer the soft-tofu.

    Highest endorsement is that sometimes picky best-wife was back for seconds! This is going into the regular rotation! Thanks!

    • Support @ Minimalist Baker says

      Thank you for sharing your recipe changes, John! We are so glad you and your wife enjoyed this dish :D

  141. Karolina says

    Great recipe – just threw this together tonight. Quick and easy. I didn’t have chickpeas on hand (bad vegan!) I used white kidney beans instead. Vegan Husband approved! Thanks again Dana!

  142. Kristen says

    I have made this recipe a few times. It is so delicious! Everyone I make it for absolutely loves it, even if they are not vegan. You always have the best recipes so I was not surprised when this was incredible!

  143. Allison L Greenberg says

    It was simple to follow using ingredients i had on hand (and i didn’t have to make any specialty mixes, like berber spice). I felt the tomato presence was too strong, and the spice not strong enough. So i added more spice by way of (ahem) home made berber and a pinch of jamaican curry. Yeah. I know. Weird but it worked! Maybe it’ll be more balanced as it sits.

  144. Julie says

    Holy moly – this is next level delicious and will definitely be in my rotation of go-to dinner recipes. My husband recently transitioned to a strict vegan diet, and I’ve been trying to find tasty things for us both to enjoy together. This one passed the test. :-) Thanks for sharing for creations!

  145. LB says

    I love shakshuka and was eager to try this chickpea version. I thought the recipe could use less sugar than what is called for. I put in the recommended amount and found that the sugary taste dulled the taste of all the beautiful spices. I ended up having to add more of all the other spices, as well as some berbere seasoning, to make the sugar fade in the background instead of being the first flavor to come through. I’d like to try making this again but will start with 1/4 tb sugar. As written, I’m giving the recipe three stars because I had to make too many modifications from the original recipe (but I do love many of the other recipes on this site prepared as-is so this one is an outlier).

  146. Emma says

    Was there a previous version you had posted of this recipe? I recall it being different from the last time I made it about 6 months ago. I was really hoping to try that one again as I didn’t love this one as much. Can you tell me what the differences are?

  147. Brooke says

    This is the best! Both my husband and I make this at home, we take it to gatherings, and we serve it to company. The sauce is rich and delicious and it’s unique, flavorful, and easy to make. We top it with tahini and serve it with French bread or naan. Always a hit!

  148. Krystal says

    Thanks for the great recipe idea! I made this for breakfast today and loved it! I toyed with the spices as suggested and the flavor profile was rich and complex. It was definitely different from my usual breakfast foods, but I enjoyed cooking something new! I’m excited to try making it with eggs as well.

  149. Jane says

    My meat & potatoes husband actually liked it (unless he was being polite because he didn’t want to beat something else up ;-) I thought it was very yummy. loved the spices!

  150. Stephanie Autry says

    What are cooked chickpeas? Are the canned ones in the grocery store already cooked? They’re the only ones I see. Thanks.

        • Support @ Minimalist Baker says

          Hi John, sorry to hear this didn’t turn out as you were hoping! Is it possible that your spices were old? And did you use smoked or sweet paprika? For more flavor, we recommend using smoked. Hope that helps!

  151. Landyn says

    This was a good recipe which I added an 8 oz bag of spinach to. I needed to triple the spices though. I tried it with white jasmine rice this time and I don’t think it really goes…next time I’ll try it with some flatbread.

  152. Stephanie says

    I had never heard of shakshuka before I stumbled upon this recipe, but I love chickpeas and all the spices used here so I had to try it and I thought it was amazing! I’m not vegan but I make this dish often for dinner! Honestly I couldn’t picture eating it with eggs now lol

  153. alexandra says

    Love this recipe! Simple and rich in flavor. I added an extra 1/4 tsp of paprika, cumin, chili powder, and cayenne pepper along with 2 tsp of red pepper flakes for extra spice (I’m a little obsessed with spicy food). Before adding the chickpeas I blended half of the sauce to get a blend of chunky and creamy textures. I also went ahead and added a full two cans of chickpeas because to me, the more chickpeas the better (and why waste?). This passed the boyfriend test who said it was “really good” and scraped his bowl clean. I served with white rice, cilantro, fresh cracked pepper, and kosher salt on top. SO YUM!

  154. Lauren says

    Made this today and it was really delicious over rice with some avocado on the side. I didn’t have olives so it needed a generous amount of lemon juice and salt to replace the acidity/saltiness of the olives. It might be worth listing salt as an ingredient if folks choose not to use olives. Thanks for another great recipe!

  155. Marco says

    How did you get that orange color? Mine looks red just like the tomato sauce and the spices do not seem enough to change the color??? It tastes good though.

  156. Debbie says

    Thanks so very much! I like eggs but not in Shakshuka for some reason. This is a perfect version for me to make for my Israeli friends!

  157. Jen McLaurin says

    I’ve made this a few times now because it’s so delicious. I’ve had it with bread and rice. Both good but what I just did was eat it with baked potato and that was the best?

  158. C.C. says

    Lesson learned: cinnamon and sugar do not work for my taste buds. I think if you are like me and do not like a bit of sweet with your savory, you can eliminate these two ingredients and the dish will come out fine. I added more tomato paste to try to lessen the cinnamon flavor… it helped a little. Might give away the rest of the dish as these particular flavors didn’t work for my palette. I can see how others would love this, though!

    • -John says

      I’m with you. When I was an omnivore, never liked the taste of sugar with flesh. Even in plant-based dishes, I tone down the sugar and can’t stand sweet cole slaw that’s often found in southern cooking.

      I used 2/3 the amount of date syrup in place of the recommended sugar. The sweetness was a bit forward for me, but not excessively, and next time I’ll likely cut back to less than half. But, the interplay between the acid tomatoes and the sweetness really added to the dish.

      The cinnamon was fine for me and this was one of the best spice mixtures I’ve bumped into in a while (Nb: I’ve been cooking for 50 yrs)

  159. Liana says

    It wasn’t what I was expecting. I tasted it after I put all the spices and it just tasted like a plain marinara sauce. I decided I needed more salt and doubled all the spices, yet I still tasted the only marinara sauce. I thought adding the chickpeas would make a difference, but I was met with disappointment. I had it with a brown rice mix, but I’ll have it with pasta to see if it taste any better.

  160. Natasha Mitchell says

    Never eaten Shakshukra before, but as a meat eater I found it was packed with flavour without the need to add meat, i will definately be making this again, fantastic.

  161. Jennifer says

    I have tried lots of on line recipes that say they are delicious but this one actually IS !! I made it last night and was so impressed with the flavour of such an easy to prepare, delicious and healthy dish. I am now a new subscriber and anxiously await new recipes to try ! Thank you !!

  162. Trina says

    I had never heard of Shakshuka before, but the ingredients sounded great. I made this with all the spices, but only used half the chili powder; definitely spicy enough for me!
    I ate it on olive bread and loved it!

  163. Jasmin Hartel says

    This is soooooooooo good. I could not believe something so simple had SO much flavour!! For me, the olives are a must. It just adds that extra flava-flav. Serve with a squeeze of lemon too and you will be in heaven.

  164. Sarah P. Didier says

    Wow, super good. I recently had a gum graft done so I can only eat soft foods, so I couldn’t do the crusty bread or rice (that can get stuck in unpleasant places) and this was delicious on its own—can’t wait to try it with some bread, yum. I have been wanting to try shakshuka at home, and I like this recipe especially because I’ll be eating it on my own and I won’t need to make eggs each time I pull the leftovers out (especially because I have to take my time while eating).

    I went ahead and put 2 whole cans of chickpeas (protein is one of the macros I’ve struggled to hit on this diet), and used frozen seasoning blend instead of chopping my own onion and bell pepper. I also added black pepper in addition to all the spices, just ’cause I love it. I measure spices in the small of my hand, so I can’t be totally accurate, but I put a bit more chili powder and smoked paprika than what the recipe called for (I’m from Louisiana, so I like things just a teensy bit spicy).

  165. Alexandra says

    Loved it. It is definitely going to my recipe box. Very healthy and delicious. I made it with cauliflower rice and bought fresh whole wheat bread. Really delicious.

    • Support @ Minimalist Baker says

      Hi Zeev! You can make a traditional version if you would like, this is our vegan version of it!

  166. Kate says

    Brilliant recipe! So simple and healthy. I really appreciate your ‘tips’ like “add more cumin or paprika if you want a more smoky flavor, etc.” That is super-helpful to a cooking novice like me! Thank you.

  167. Gwenyn says

    I wanted to try a new recipe, since I was getting burnt out after big, heavy meals for the holidays. This hit the spot! The flavors were light, bright, and tasted great with fresh homemade bread. May need to make a double batch next time!

  168. Christine says

    I made this today; without coriander or cardamom.. ….but holy cow this was awesome! This was just perfect. It tastes amazing. Thanks for the recipe.

  169. JESSICA HAYNIE says

    I love this recipe! Just made it with my parents to show them how to make quick and nutritious plant based meals with the stuff they already have on hand. They were fast fans and it was the perfect recipe to make their own with the eggplant and zucchini we had in the fridge. We subbed black beans (because we’d had hummus earlier in the day). Thank you Dana, love, love, love your blog and now my parents do too!!

  170. Kayla says

    I didnt have fresh garlic so instead i used garlic powder and i also had to use agave for the sweetner. I didnt put olives but instead added mushrooms. We had it over rice but then ran out of rice so we put it in a pita bread. Oh my god, soo good! I think next time i will try blending some of the bellpepper and onion.

  171. Sarah says

    I just made this last night after a goal of eating 1 vegetarian meal a week. I know it doesn’t sound like a lot, but one step at a time!
    This was sssoooo good and it even had my husband full after 1 bowl with some jasmine rice. I added extra olives (because I love olives) and a handful of spinach (because I love veggies).
    I can’t wait to try your other recipes!

  172. Siobhan says

    Yum! Made this tonight and served it over brown rice — it was delicious and really filling. I added some eggplant and chopped kale but otherwise followed the exact recipe. Definitely will make again.