Ingredients

2 tbsp olive oil

1 large onion (sliced)

2 large red chillies (sliced)

½ tsp palm sugar

5 cloves garlic (smashed)

300 g passata

240 ml water

2 medium tomatoes (roughly chopped)

2 tbsp tomato purée

1 tbsp ground cumin

1½ tbsp smoked paprika

½ tsp cayenne pepper

½ tsp sea salt

¼ tsp ground black pepper (plus a few grinds for finishing)

300 g cooked chickpeas (garbanzo beans)

100 g whole (or stuffed) olives

2 tbsp fresh parsley (chopped)

2 tbsp fresh coriander (cilantro), chopped (save a little for finishing)

200 g firm silken tofu

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the sliced onions, red chillies, and palm sugar. Sauté for about 5 minutes until the onions begin to brown.

Step 2: Add the smashed garlic cloves and continue cooking until the raw garlic aroma fades, about 1-2 minutes.

Step 3: Stir in the passata, water, roughly chopped tomatoes, and tomato purée. Bring the mixture to a boil, then reduce the heat immediately to maintain a gentle simmer.

Step 4: Add the ground cumin, smoked paprika, cayenne pepper, sea salt, ground black pepper, cooked chickpeas, and olives. Stir well to combine all ingredients.

Step 5: Taste and adjust the seasoning with additional salt, pepper, or cayenne pepper if desired.

Step 6: Let the shakshuka simmer for 10 minutes to meld the flavors. Stir in chopped parsley and coriander just before the next step.

Step 7: Gently place slices or rounds of firm silken tofu on top of the simmering shakshuka. Press them lightly so they are partially submerged in the sauce.

Step 8: Cover the skillet with a lid and simmer for another 7 to 10 minutes, until the tofu is warmed through.

Step 9: Remove the cover and finish with a few grinds of black pepper and a sprinkle of torn coriander leaves.

Step 10: Serve the vegan chickpea shakshuka immediately with fresh bread for dipping.

Tips & Variations

For extra depth, add a splash of smoked paprika or a pinch of ground cinnamon to the sauce.

Use Kalamata olives for a richer flavor or green olives for a tangier bite.

If firm silken tofu is unavailable, firm tofu pressed to remove excess moisture works well too.

Serve with crusty sourdough or warm flatbread for a traditional experience.

FAQs

Can I make this shakshuka spicier?

Absolutely! Increase the amount of red chillies or cayenne pepper to suit your heat preference. Adding a pinch of crushed red pepper flakes can also enhance the spiciness.

Is tofu necessary in this recipe?

The tofu adds a creamy texture and protein boost, but you can omit it if you prefer. Alternatively, you may use vegan egg substitutes or simply enjoy the dish with chickpeas alone.