Chickpea, we love you, chickpea! In any assembly, and in Vegan Chickpea Shakshuka, we love you even more!
I found this great recipe at my friend Nico’s beautiful blog Yumsome in February and made it many times ever since! Such a simple dish to make but so rich with great ingredients, spices, textures and tastes, I bet you’ll want to make it over and over again too! I first made this Shakshuka for my son’s birthday and needless to say, it was a real hit! Luckily, I made a really large batch and still, there were no leftovers, we scraped the pot down with some good old homemade naan or focaccia.
Do you have any left, asked my son’s Godfather with a big smile. Of course, said I, there’s still a plate I used for my photoshoot. Great! said he, with even bigger smile, can you wrap it up for me to bring home?
Hearty, nutty chickpeas, sweet tomatoes, beautiful, always welcomed olives and garlic, silky tofu, all those spices and fresh herbs make this dish great assembly for festive but also any day of the week! Easy to make, even more easy and delicious to dig in!
Did I convice you to try?
For more delicious vegan recipes be sure to check Nico’s beautiful blog Yumsome and follow her on social media. I just looove her stories of her travels and what she ate, cooked and saw in all those great places! Thank you, Nico, for this one, we really enjoyed this Shakshuka and definitely it’s a keeper!
How do you like your Shakshuka best? Do you make it differently? Tell me in your comments!
Packed with all the right, healthy and yummy ingredients, this Vegan Chickpea Shakshuka from vegan Yumsome blog will stand proudly at any all day or festive table!
- 2 tbsp olive oil
- 1 large onion sliced
- 2 red chillies omit if cooking for kids
- 1 tsp sugar
- 5 cloves garlic finely diced
- 500 g canned tomatoes 2 cups
- 100 ml water little more than 1/4 cup
- 3 tbsp tomato puree
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper omit if cooking for kids
- 1 tsp salt or more, depending on your taste
- 1/2 tsp black pepper or more, depending on your taste
- 300 g cooked chickpeas around 2 cups
- 100 g olives 2 handfuls
- 2 tbsp fresh parsley leaves chopped
- 2 tbsp fresh cilantro leaves chopped
- 200 g silken tofu 7 oz
Prepare everything. Ingredients are many so you don't forget something 😉 First, on low heat and some oil sauté onions, chilles and sugar. You can add garlic too, as in original recipe, but I like it when it's kind of "raw-ish" so I added it in the end.
Pour tomatoes into the pan, add spices, wait till it boils and and then lower the heat.
Put chickpeas and olives too and cook some more for 10 mins or so till all the juices and tastes come really nice together.
Taste a bit! Add more spices if you feel like it and then some freshly chopped herbs and stir to combine nicely.
Cut tofu in nice pieces and put them on top of the dish.
Cover the lid and cook for few more mins to warm the tofu up.
Garnish with some spring onions or more fresh herbs if you like.
Serve it piping hot along with some great bread and enjoy!
Like what you see? Then pin this great dish for later!