This chickpea shakshuka is an easy one-pan dinner made with pantry staples, warm spices, and a rich tomato sauce that’s filling, comforting, and perfect for scooping up with bread.
For more easy chickpea dinners, check out our chickpea shawarma bowl, Greek chickpea soup, cauliflower shawarma bowl, turmeric rice with chickpeas.
Why you’ll love this Chickpea Shakshuka!
This chickpea shakshuka is the kind of pantry-first meal you make when it’s too cold to go out for fresh groceries, but you still want something nutritious, warming, and deeply satisfying. It’s a true one pan chickpea recipe, built around canned legumes, tomato paste, and spices you likely already have at home 🧄. We use chickpeas, but butter beans, kidney beans, or even a mix work just as well—use what’s in the cupboard.
The sauce is rich and cozy, thanks to tomato paste and warm spices. Smoked paprika is a must for us, but this recipe is flexible by design 🌶️. Use sweet paprika if that’s what you have. Add more or less chili. Same with garlic—we’ve been using a bit less lately and found the dish easier to digest, while still full of flavor. Fresh parsley is optional too; dried oregano or Italian seasoning work beautifully.
Louise and I love how this vegetarian shakshuka recipe really comes alive with the toppings. A little crumbled feta (just a bit), dried oregano, fresh herbs, and a drizzle of good extra virgin olive oil lift everything. If your oil isn’t great, skip it. Finish with creamy Greek yogurt for a protein boost 🥄.
Serve it with bread—baguette, sourdough, or garlic bread—or spoon it over rice, quinoa, bulgur, or couscous. It’s a weeknight vegetarian meal that’s flexible, comforting, and perfect when you can’t run to the store.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Extra virgin olive oil: forms the base of this skillet chickpea recipe and carries the spices. Substitute with avocado oil or regular olive oil if needed.
- Onion: adds sweetness and depth as it cooks. Yellow or white onion both work, or use shallots.
- Red bell pepper: brings mild sweetness and color. Swap with orange or yellow pepper, or skip and add extra onion.
- Tomato paste: makes the sauce rich and concentrated. If out, use a little extra crushed tomatoes and simmer longer.
- Garlic: adds bold flavor. Use less if sensitive, or substitute a pinch of garlic powder.
- Paprika: essential for warmth and color. Smoked paprika adds depth, but sweet paprika works too.
- Cumin: gives earthy flavor. Substitute ground coriander, allspice, or a mild curry powder.
- Coriander: softens the spice mix. Cinnamon or allspice are good pantry swaps.
- Red pepper flakes: control the heat in this easy chickpea dinner. Omit or add more to taste.
- Chickpeas: the heart of this plant based shakshuka. Swap with butter beans, kidney beans, or mixed cans.
- Crushed tomatoes: create the saucy base. Whole peeled tomatoes, crushed by hand, work well.
- Vegetable broth: loosens the sauce. Water with a pinch of salt is fine.
- Feta and olives: adds a salty lift. Use less, or substitute a dairy-free feta. Olives are optional.
- Greek yogurt: adds creaminess and protein. Use low-fat Greek yogurt or Skyr for even more protein.
How to Make Chickpea Shakshuka
1) Cook the vegetables
Warm the olive oil in a large skillet on medium heat. Add the chopped onion and diced red bell pepper. Cook for about 5 minutes, stirring now and then, until soft and lightly golden.
2) Toast the spices
Add the tomato paste, grated garlic, paprika, cumin, coriander, and red pepper flakes (if using). Stir for 1–2 minutes. The mixture should smell fragrant and look a little darker. This small step makes the sauce taste rich.
3) Simmer the chickpeas
Stir in the rinsed canned chickpeas until they’re coated in the spices. Pour in the crushed tomatoes and vegetable broth, then season with salt and pepper. Let it simmer chickpeas in tomato sauce uncovered for about 15 minutes, stirring occasionally, until thick and spoonable.
4) Top and serve
Turn off the heat and add your toppings. We like crumbled feta, Kalamata olives, parsley, dried oregano, and a drizzle of olive oil. Add dollops of yogurt, then serve hot with crusty bread for dipping, or spoon it over grains for a Mediterranean chickpea stew bowl.
Tips
- Use what’s in your pantry: This recipe is very forgiving. Any canned beans and most spices will work well.
- Don’t rush the tomato paste: Let it cook with the spices until darker and fragrant. This adds depth.
- Adjust garlic to your comfort: More garlic means more punch. Less can feel lighter and easier to digest.
- Control the heat: Red pepper flakes are optional. Start small and add more at the table if needed.
- Aim for thick, not soupy: Simmer uncovered so the sauce turns rich and spoonable.
- Finish with toppings: A little feta, herbs, and good olive oil make the dish taste complete.
- If you are cooking for mixed diets: Serve toppings like feta and yogurt on the side so everyone can customize.
Frequently Asked Questions
Yes, it’s made with legumes, vegetables, olive oil, and warm spices, making it a balanced, everyday option that fits well into a varied diet.
Absolutely. Butter beans, kidney beans, cannellini beans, or a mixed can all work well.
Yes. Skip the red pepper flakes and use sweet paprika instead of smoked or hot paprika.
Let it cool, then keep it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
Yes. The flavors deepen as it rests, so it often tastes even better the next day.
More Mediterranean Meals to Try
- Mediterranean greens and beans
- Easy black beans and rice
- Lentil sweet potato patties
- Dense chickpea sweet potato salad
- Mediterranean orzo and beans
- Mediterranean Lentil and Orzo
- Lentils and rice
- Chickpea sweet potato patties
If you try this Chickpea Shakshuka Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Chickpea Shakshuka (Easy One-Pan Recipe)
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 onion chopped
- 1 small red bell pepper diced
- 1 tablespoon tomato paste
- 1 to 2 cloves garlic grated
- 2 teaspoons paprika sweet or smoked
- ½ teaspoon cumin or more to taste
- ½ teaspoon coriander sub cinnamon or all spice
- ¼ teaspoon red pepper flakes adjust to taste
- 2 cans chickpeas 15 oz / 400 g each can – rinsed
- 1 can crushed tomatoes 5 oz / 400 g can
- ¾ cup vegetable broth or water
- ¾ teaspoon salt or more to taste + black pepper
- 1 handful fresh parsley and a pinch of dried oregano
To serve
- 1 cup Greek yogurt or a handful of crumbled feta or both
- ¼ cup Kalamata olives optional
- 1 baguette or crusty bread – toasted if you like
Instructions
- Sauté vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 onion and 1 small red bell pepper (both diced small) and cook for 5 minutes, until soft and lightly golden.
- Add Flavor: Stir in 1 tablespoon tomato paste, 1 to 2 cloves garlic (grated), 2 teaspoons paprika, ½ teaspoon cumin, ½ teaspoon coriander, and ¼ teaspoon red pepper flakes (if using).Cook for about 2 minutes, stirring often, until fragrant and slightly darker in color.
- Simmer: Add 2 cans chickpeas (rinsed) and stir to coat them in the spices. Pour in 1 can crushed tomatoes and ¾ cup vegetable broth Season with ¾ teaspoon salt and some pepper.Simmer uncovered for 15 minutes, stirring occasionally, until the mixture is thick and spoonable.
- Serve warm: Sprinkle with crumbled feta, olives, parsley, and dried oregano.Serve with dollops of yogurt and crusty bread for dipping.
Notes
- Chickpeas → Butter beans, cannellini beans, kidney beans, or a mixed cans
- Red bell pepper → Yellow or orange bell pepper, or extra onion
- Onion → Shallots, leeks, or red onion
- Tomato paste → Extra crushed tomatoes (simmer longer to thicken)
- Crushed tomatoes → Whole peeled tomatoes, crushed by hand
- Vegetable broth → Water with a pinch of salt
- Paprika → Sweet paprika, smoked paprika, or mild chili powder
- Cumin → Coriander, allspice, or a mild curry powder
- Coriander → Cinnamon or allspice
- Red pepper flakes → Cayenne pepper (very small amount) or omit
- Feta → Dairy-free feta, goat cheese, or omit
- Greek yogurt → Low-fat Greek yogurt, Skyr, or a plant-based yogurt
- Use pantry staples you already have: Most canned beans and spices work.
- Cook the tomato paste: Let it darken for deeper flavor.
- Adjust the garlic: More for punch, less for comfort.
- Control the heat: Add chili slowly, finish at the table.
- Keep it thick: Simmer uncovered until spoonable.
- Don’t skip toppings: A little feta, herbs, and olive oil go far.
- For mixed diets: Serve toppings on the side so everyone can customize.
- Storage: In an airtight container in the fridge for up to 4 days, or freeze for up to 3 months and thaw gently before reheating.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Only had one can of chickpeas in the pantry (thought I had two) so, I used a can of black beans as a substitute for a can of chickpeas. Had a roma tomato that needed to get used up so, I diced it and added it with the spices and tomato paste. I’ll definitely be adding this to my rotation.
Love those swaps, Keith, thanks for sharing 🙂 Black beans and the added tomato sound delicious.
Happy it made it into your rotation, yay! Kindest,
Louise
Easy and delicious
I just tried this, wow! Such taste. Couldn’t get hold of red pepper flakes but managed without. Definitely make again! Adding the yoghurt with olives is a lovely touch!
Thanks so much for giving it a try, Chez! I’m happy you tried with yogurt and olives, those toppings really make the dish 🙂
All the best,
Louise
Maravioso!! Wow!!! Just what I like!!!
Easy & spicy, tomatoie, garlicky goodness!
Looks great, I am going to try it.
Thank you so much for sharing your wonderful plant based recipes with me! I appreciate it!! YUM!! 🥰👍👍
Thank you for being here, PAm!!
I really appreciate your kind words — so happy you’re enjoying the recipes 😊