Another one of my favorite one-pot meals here!

Shakshuka is one of those dishes I go back to time and time again!

Simple to put together and easy to clean up, this can easily become a family favorite for you too!

One-Pot Vegan Chickpea Shakshuka

Cook and Prep Time: 30-35 minutes

Serves: 3-4

You Need

  • 1 large can Chickpeas, rinse and drained
  • 1 large can Tomato Puree
  • ½ cup Vegetable stock
  • 4-5 cloves Garlic, minced
  • 1 Bell Pepper, diced
  • ½ cup Onion, diced
  • 1 tbsp. Cumin
  • 1 tbsp. Smoked Paprika
  • 1 tsp. Ground Coriander
  • 1 tbsp. Coconut Nectar OR Maple Syrup
  • 1 tbsp. Chili Powder
  • 1 tbsp. Cayenne Pepper (optional)
  • ¼ cup Chopped Kalamata Olives
  • Salt, to taste
  • Black Pepper to taste
  • 1 Lemon, juiced
  • Chopped Parsley or Cilantro, for garnish
  • Brown Rice or Riced Cauliflower, for serving
  • 1 tbsp. Olive Oil or Vegetable Stock

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a large rimmed skillet to medium heat.  Add olive oil.  Once hot, add bell pepper, onion, and garlic.  Cook for 4-5 minutes, stirring frequently, or until onion is translucent.
  3. Add tomatoes and spices.  Stir to combine.  Bring to a simmer and cook for 2-3 minutes, stirring occasionally to avoid burning.
  4. Add chickpeas and chopped olives, and stir to combine.  Lower the heat and cover.  Cook for 15-20 minutes, until flavors begin to marry.  Adjust seasonings accordingly.  Add lemon juice, and stir to combine.
  5. Optional, if your pot or pan is oven friendly, add to the oven for 5 minutes to brown the top.
  6. Remove from heat.  Serve with brown rice or riced cauliflower.  Garnish with fresh herbs.  Enjoy!