100% vegan

Smoky Chickpea Shakshuka

Name: Smoky Chickpea Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 1 onion, thinly sliced; 1 red pepper, thinly sliced; 1 yellow pepper, thinly sliced; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp ground coriander; 1/4–1/2 tsp chilli flakes; 1 tbsp tomato paste; 2 x 400 g (14 oz) cans chopped tomatoes; 1 x 400 g (14 oz) can chickpeas, drained and rinsed; 1 tsp sugar; Salt and black pepper; 2 tbsp tahini, loosened with 2 tbsp water and a squeeze of lemon; Small handful fresh parsley and coriander, chopped; Crusty bread or gluten-free flatbread, to serve

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A rich, spiced tomato and pepper sauce simmered with chickpeas in one pan, finished with a swirl of tahini and fresh herbs. Perfect for a lazy weekend brunch.

Recipe byitsvegan Kitchen

Oct 29, 2026

Gluten-free Nut-free Soy-free One-pot Budget High-protein

Prep10 min

Cook25 min

Total35 min

Serves3

LevelEasy

Ingredients

3 servings

2 tbsp olive oil
1 onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
¼–½ tsp chilli flakes
1 tbsp tomato paste
2 x 400 g (14 oz) cans chopped tomatoes
1 x 400 g (14 oz) can chickpeas, drained and rinsed
1 tsp sugar
Salt and black pepper
To finish
2 tbsp tahini, loosened with 2 tbsp water and a squeeze of lemon
Small handful fresh parsley and coriander, chopped
Crusty bread or gluten-free flatbread, to serve

Tap ingredients to tick them off as you go.

Method

Heat the oil in a large, deep frying pan over medium heat and cook the onion and peppers for 8–10 minutes until soft and starting to colour.
Add the garlic, cumin, paprika, coriander and chilli flakes and cook for 1 minute, stirring, until fragrant.
Stir in the tomato paste and cook for another minute to deepen the flavour.
Add the chopped tomatoes, chickpeas and sugar, season well with salt and pepper and bring to a simmer.
Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce is thick enough that a spoon dragged through leaves a trail.
Use the back of a spoon to make a few shallow wells in the sauce and spoon a little of the tahini mixture into each, then drizzle the rest over the top.
Scatter with the herbs and bring the pan to the table to serve with bread for dipping.

Tips, storage & swaps

For a more 'eggy' look, slide spoonfuls of seasoned silken tofu into the wells for the last 5 minutes (this makes it no longer soy-free). The sauce keeps for 4 days in the fridge and tastes even better the next day. Crumbled vegan feta and a spoonful of harissa are great additions.

Every recipe on itsvegan is 100% plant-based: no meat, fish, dairy, eggs, honey or gelatin. Always check packaged ingredients such as chocolate, bread and wine for hidden animal products.

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Smoky Chickpea Shakshuka

Method

Tips, storage & swaps

Reviews

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