1-Pot Chickpea Shakshuka

Jump to Recipe
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
4.80 from 221 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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. 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.

  2. 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!

  3. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  4. 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.

  5. 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

  6. 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.

  7. 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.

  8. 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!

  9. 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!

  10. 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!

  11. 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!

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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!

  17. 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!!

  18. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  19. 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!

  20. 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.

  21. 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!!

  22. 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!

  23. 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.

  24. 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 ?

  25. 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.

  26. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  27. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  28. 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.

  29. 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!

  30. 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! ❤️

  31. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  32. 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!

  33. 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.

  34. Perla Almonte says

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

    • Avatar for Dana @ Minimalist BakerSupport 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

  35. 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.

  36. 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.

  37. 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 ?

  38. 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!

  39. 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.

  40. 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!!!!

  41. 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!

  42. 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.

  43. 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,

  44. 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

  45. 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.

  46. 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.

  47. 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!

  48. 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!

  49. 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!

  50. 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.

  51. 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!

  52. 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).

  53. 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. ??

  54. 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.

  55. 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.

  56. 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!

  57. 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.

  58. -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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  59. 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!

  60. 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!

  61. 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.

  62. 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!

  63. 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).

  64. 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?

  65. 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!

  66. 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.

  67. 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!

  68. 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.

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  69. 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.

  70. 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

  71. 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!

  72. 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!

  73. 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.

  74. 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!

  75. 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?

  76. 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)

  77. 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.

  78. 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.

  79. 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 !!

  80. 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!

  81. 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.

  82. 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).

  83. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  84. 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.

  85. 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!

  86. 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.


    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!!