Shakshuka is a hearty, one-pan dish popular in North Africa and the Middle East. Traditionally made with poached eggs in a rich tomato sauce, this version swaps in chickpeas for a plant-based, protein-packed twist. The result? A smoky, spiced tomato stew with tender chickpeas, all cooked in one pot for easy cleanup.

This dish is perfect for breakfast, brunch, or even a quick weeknight dinner. Serve it with warm pita, crusty bread, or a side of hummus for a complete meal.

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Yield: 4 Servings

1-Pot Chickpea Shakshuka

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Ingredients

• 1 Tbsp olive or avocado oil
• ½ cup diced white onion or shallot
• ½ medium red bell pepper, chopped
• 3 cloves garlic, minced (~1 ½ Tbsp)
• 1 (28-ounce) can crushed tomatoes
• 1-3 Tbsp tomato paste (adjust for richness)
• 2-3 tsp coconut sugar or maple syrup (optional, balances acidity)
• Sea salt to taste
• 2 tsp smoked or sweet paprika
• 1 tsp ground cumin
• 2 tsp chili powder
• ¼ tsp ground cinnamon
• 1 pinch cayenne pepper (optional, for heat)
• 1 pinch each cardamom and coriander (optional, for depth)
• 1 ½ (15-ounce) cans cooked chickpeas, rinsed and drained
• 4-5 whole kalamata or green olives (optional, pitted and halved)
• Fresh parsley or cilantro, for garnish

Instructions

1. Sauté the Base: Heat oil in a large skillet or Dutch oven over medium heat. Add diced onion and chopped bell pepper.
2. Cook for 5 minutes, stirring occasionally, until softened. Add minced garlic and cook for 1 minute until fragrant.
3. Build the Flavor: Stir in the crushed tomatoes, tomato paste, coconut sugar (if using), and all the spices (paprika, cumin, chili powder, cinnamon, cayenne, cardamom, coriander). Season with salt to taste. Stir well to combine.
4. Simmer the Sauce: Reduce heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until thickened. If the sauce gets too thick, add a splash of water or vegetable broth.
5. Add Chickpeas: Stir in the drained chickpeas and olives (if using). Let simmer for another 5 minutes to allow flavors to meld.
6. Garnish & Serve: Remove from heat and sprinkle with fresh parsley or cilantro. Serve warm with pita, rice, or crusty bread.

Notes

• Make it spicier: Add more cayenne pepper or a chopped fresh chili.
• Make it heartier: Serve over quinoa, couscous, or with roasted potatoes.
• Storage: Leftovers keep well in the fridge for up to 4 days. Reheat on the stovetop with a splash of water.

Nutrition Information

Yield

220
Amount Per Serving Sodium 350mgCarbohydrates 30gFiber 7gProtein 8g

We do our best to calculate nutrition facts but they are prone to errors so know these estimates are not 100% accurate.

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How to Make Step-by-Step with Photos

Step 1: Sauté the Veggies

In a large pan, heat oil over medium heat. Add diced onion and chopped bell pepper. Sauté until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Step 2: Add Tomatoes & Spices

Pour in the crushed tomatoes and tomato paste. Stir in the spices—paprika, cumin, chili powder, cinnamon, cardamom, and coriander. Add coconut sugar if using. Stir well to combine.

Step 3: Simmer the Sauce

Lower the heat and let the sauce simmer for 10-15 minutes, stirring occasionally. If it gets too thick, add a splash of water or vegetable broth.

Step 4: Add Chickpeas & Olives

Stir in the chickpeas and olives (if using). Let everything cook together for another 5 minutes, allowing the flavors to blend.

Step 5: Garnish & Serve

Turn off the heat, sprinkle with fresh parsley or cilantro, and serve warm with pita or bread.

Customization & Serving Suggestions

• Make it a full meal: Serve with a side of hummus, baba ganoush, or an Israeli salad.
• Protein boost: Add tofu or crumbled feta for extra protein.
• Low-carb option: Serve over cauliflower rice instead of pita.

Final Thoughts

This 1-Pot Chickpea Shakshuka is bold, flavorful, and perfect for any meal of the day. Whether you serve it for breakfast with pita or as a hearty dinner with salad, it’s a dish that’s both nourishing and satisfying. Try it out and let me know how you customize it!