Vegan Shakshuka | HEALTHY Shakshuka Recipe | Simple Plant Based Shakshuka

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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!

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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!