1-Pot Chickpea Shakshuka

This was amazing so simple and so tasty. The whole family loved it and we can’t wait to have it again!

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.

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.

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.

This was absolutely delicious! I shared this recipe with my daughter, who mostly cooks vegetarian meals.

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

Wow amazing! I doubled chickpeas and olives… Everything else as is! This is a favorite!

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).

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

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!

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

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!

Easy. Delicious. Healthy.

Yum yum yum <3

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

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!! 🤩

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

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!

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

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.

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.

It was delicious and easy to make !! I added a Japanese Eggplant .

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.

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.

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

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

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!)

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!

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.

FAB!!!!!

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!

I do a Moroccan version of this and add eggs at the end. So delicious with crusty bread :)

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.

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!

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!

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

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.

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!

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!

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!!!

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

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

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!!!

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.

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.

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!

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!

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

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!

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

Came out perfect! Great meal to whip up quickly with pantry staples! Whole family loved it :)

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!

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.

Super yummy. Scooped it up with tortilla chips and guacamole

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!

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!

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!

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!

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!!

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! :)

I didn’t care for this recipe. It had an oddly sweet taste.

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!

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!!

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!

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!

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.

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!

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.

Best recipe made tonight so tasty with the herbs and spices

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!

It’s amazing! I made it tonight, I’m going to serve it with Basmati rice!

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!

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!

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!

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.

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!

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.

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 :)

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.

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

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.

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

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!

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!

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!

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