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, where it was embraced as a hearty, inexpensive, and simple dish. A popular version includes 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
4.81 from 236 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 (2/3-cup servings)
Course Entrée
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. AJ says

    So good! I used kidney beans instead of chickpeas cause that’s what I had, and the recipe is fabulous. So tasty.

  2. Jane says

    Ok this is the best breakfast I’ve had in months! You balance the spices the sweet the sour the salt. Loved it.
    Thank you

  3. Deon says

    Thanks for sharing this wonderful recipe! I followed the recipe entirely and cooked it last night. My husband and I enjoyed it very much. We had it for dinner last night and breakfast this morning. It is so tasty we will cook it again tonight 💕.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your husband enjoyed it, Deon. Thank you for the lovely review! xo

  4. Monique Jones says

    This meal was so easy and so delicious. I paired with cauliflower rice and avocado with a squeeze of lime. Thank you so much 💓

  5. Kay says

    This meal was a lot heartier than expected! I adjusted the spices a bit to my preference (1.5 tsp vs 2 tsp of paprika, 2 tsp vs 1.5 of cumin) and added fresh parsley. I also poached an egg in it for extra protein and served it over rice with crispy kale and a sprinkle of feta. Great post-workout meal!

  6. Genevieve says

    Working from home, and starving, I raided my pantry and only found tomatoes and chickpeas … quick google search and found this lovely recipe. It is delicious! I served it with toast and little dollop of greek yogurt with fresh lemon juice. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad the recipe helped you whip up a quick lunch with what you had. Thank you for sharing, Genevieve! xo

  7. Svetlana says

    Great recipe! I’ll definitely make it again and double it so that I can freeze the leftovers. I added some zucchini and mushrooms to the sauté. Omitted the olive(husband doesn’t like them), used black beans(didn’t have chickpeas) and a served it over quinoa(gluten free). It was really good! I’ve already passed the recipe on to friends.

  8. Liz says

    Trying to incorporate alternative protein options and happened across this recipe! Very delicious! I substituted olives for kidney beans and served it over brown rice pasta! Excited for the leftovers yummy!

  9. Rick says

    This is an excellent dish. I followed the recipe exactly as written, which I rarely do. I wanted to taste it as the author intended before experimenting with different spices. I served it over brown rice with a slice of freshly made whole wheat bread.
    The flavors melded nicely and this turned out to be a very nice meal. Thank you.

  10. Deniz says

    This was SO. GOOD. I added chopped carrot and doubled the cumin, because well, cumin. Didn’t add any salt until the table. Otherwise prepared as directed. Served over fluffy brown rice with fresh lemon squeezed on top. Delish! :D

  11. Debra G says

    My husband loved this recipe. I made it for dinner and he carried it to work the following day and the next. But for me it was ok. It was simple and fit the budget very nicely which was a huge bonus. If you like tomato based entrees you’ll love this…I love them but I needed a little more. I love your recipes and I have favored a ton of them! Thank you for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Debra. Sorry you didn’t love this one! We wonder if you might like it better with a different brand of tomatoes? Some are more acidic tasting than others.

  12. vh says

    I haven’t made this yet (just bought the ingredients). I’m wondering about the 1.5 cans of chickpeas… any ideas for what to do with the leftover half can? (I’ve never bought chickpeas before in my life, just had them in restaurants.) Would the dish be too chickpea-y if I just dumped them all in? Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we prefer the sauciness of 1 1/2 cans, but it wouldn’t be the worst thing to add them all in. For the best result, we’d suggest using just the amount specified. You could use the rest by making this shake a couple times :)

  13. Glenda says

    Excellent every time! I follow the recipe but I let it simmer longer. I like to serve it with feta cheese & lemon slices. Sometimes we eat it over brown rice other times with flat bread or thinly sliced baguette. Always tastes better the second day so it is a recipe to make and heat up.

  14. Jamie says

    Oh my goodness, this was SO delicious!! I’m not the best at spice, so I lowered the amount of spices used, and it worked out so well 😍 Eating this shakshuka reminded me of coming home during winter and feeling the warmth and coziness of the heater.. definitely will be making and eating again!

  15. Lina says

    Oh my goodness, this was delicious. I followed the recipe as written except they didn’t have any bell pepper and I substituted maple syrup for the coconut sugar. I ate it alone with just some fresh parsley on top. Very flexible and forgiving recipe. This one will stay in my rotation!

  16. Peter Law says

    Made this twice now we love it for its spicyness and earthy flavours definitely on out recipe list to keep.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks for the great review, Peter. We’re so glad you enjoy this recipe!

  17. Shirlie Fieldhouse says

    Beautiful dish! I used almost all of the ingredients but I used honey instead of the coconut sugar and I have to say everyone said it was delicious. I served it with brown rice. I’ll definitely be making this dish often.

  18. David Grober says

    Love this recipe and have make it many dozens of times over the past 3-4 years. My main modifications is sautéing a small eggplant for 10 minutes before adding everything else.

  19. Melanie Hall says

    This is one of the most amazing dishes. I make it basically every week because it’s convenient and quick to pull together. I substitute ketchup for the tomato paste and sweeterener, just a small amount maybe 1-2 tsp? At the end. I squeeze a lime and add a bunch of chopped parsley. This dish is so savory! Thanks so much for this.

  20. Monica says

    I had this for breakfast today and it was really yummy & easy to make. Only thing id note is that if you are not super great with chilli add a bit less than what the recipie says :)

    Thank you for the recipie :D

  21. MAREE ROGERS says


  22. Jennifer says

    Thank you so much! We are still trying to figure out all of the things. I do know that we are feeling much better in just a week’s time by being on a Mediterranean diet. Thank you again!

  23. Jennifer says

    I tried to respond to the email I recieved, but that didn’t work. I was referring to the Fan Fav’s cookbook. I just would like to see the sodium and cholesterol content listed on all recipes. This is very, very important for my husbands health. Most nutrition facts are listed, but sodium isn’t always listed and cholesterol isn’t listed at all. I’m not trying to complain, but for some people this can be critical due to health issues. Thank you for understanding.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, thanks for the feedback! The recipes in the Fan Favorites cookbook are also available on the website, so we’d suggest searching on the website for those recipes you’re wondering about and you should find the full nutrition information. Any of our vegan recipes won’t have cholesterol since it comes from animal sources. Hope that helps!

  24. Jennifer says

    I downloaded your free recipe booklet. However I noticed that there are some recipes that do not have the sodium content listed in the nutriotion facts. This is important as we need to be on a low sodium and low cholesterol diet. I also noticed that none of the recipes have the cholesterol content listed. We are just trying to find wonderful flavors and recipes that will truly fit into a low cholesterol/sodium diet.
    Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, are you referring to our Fan Favorites cookbook? The recipes should all be on our website with full nutrition information. Hope that helps!

  25. Jennifer says

    I made this recipe and loved it!!! I didn’t add any salt “to taste”, I used no salt added chickpeas as well as no salt added tomatoes. I also used brown sugar as a substitue for coconut sugar since I had that in the pantry, used coriander but not cardamom, no cayenne pepper. I also used both kalamata and green olives but I personally think that the kalamata suits the recipe better. I used shallots instead of white onion as well. Served it with pita bread. Will try it using basmati rice next time, or perhaps not as it is wonderful just by itself!!! We have switched to a Mediterranean diet for health reasons and I absolutley love it. I miss having all the flavors in my diet that I used to have. Thank you so much for this easy and yummy recipe. We will be making this again for sure!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the lovely review and for sharing your modifications, Jennifer! We’re so glad you enjoyed it! xo

  26. 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?

  27. 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