Description

This Vegan Chickpea Shakshuka is a vibrant, hearty plant-based twist on the classic North African dish. Featuring tender silken tofu instead of eggs, it combines a rich tomato and spice sauce with protein-rich chickpeas and briny olives for a flavorful, wholesome meal perfect for any time of day.

Ingredients

Scale

Sauce and Vegetables

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

Spices and Seasonings

1 tbsp ground cumin
1½ tbsp smoked paprika
½ tsp cayenne pepper
½ tsp sea salt
¼ tsp ground black pepper (plus extra for finishing)

Protein and Additions

300 g cooked chickpeas (garbanzo beans)
100 g whole or stuffed olives
2 tbsp fresh parsley, chopped
2 tbsp fresh coriander (cilantro), chopped (plus extra for garnish)
200 g firm silken tofu, cut into rounds

Instructions

Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add sliced onions, red chillies, and palm sugar, cooking for about 5 minutes until onions begin to brown.
Add garlic: Incorporate smashed garlic cloves and continue to sauté until the raw garlic aroma dissipates, enhancing the fragrance of the base.
Create tomato base: Stir in passata, water, roughly chopped tomatoes, and tomato purée. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
Spice and ingredient mix: Add ground cumin, smoked paprika, cayenne pepper, sea salt, black pepper, cooked chickpeas, and olives. Stir thoroughly to combine all ingredients well.
Taste and adjust seasoning: Sample the sauce and adjust salt, pepper, or cayenne to personal preference, balancing heat and flavor.
Simmer and fresh herbs: Let the mixture simmer gently for 10 minutes to meld flavors together. Then stir in chopped parsley and coriander.
Add tofu: Place tofu rounds carefully on top of the simmering shakshuka, gently pressing them so they partially submerge into the sauce.
Cover and cook tofu: Cover the skillet and allow to simmer for another 7-10 minutes until tofu is warmed through thoroughly.
Finish seasoning: Remove cover, finish the dish with a few grinds of fresh black pepper and scatter torn coriander leaves on top for garnish.
Serve: Serve the vegan chickpea shakshuka immediately with fresh bread to soak up the flavorful sauce.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Use firm silken tofu for the best texture that mimics poached eggs.
Adjust the heat level by adding more or less cayenne pepper according to taste.
Serve with crusty bread or pita to complement the saucy dish.
Leftover shakshuka can be reheated gently on the stovetop or in the microwave.
Olives add a delightful salty contrast; choose your preferred type (stuffed or plain).

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Middle Eastern/North African

Keywords: vegan shakshuka, chickpea shakshuka, tofu shakshuka, plant-based shakshuka, vegan main course, Middle Eastern vegan recipe, chickpea recipe, easy vegan dinner