Chickpea Shakshuka (Easy One-Pan Recipe)
Servings: 4 people
- 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 (180 ml) 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 (250 g) Greek yogurt or a handful of crumbled feta or both
- ¼ cup (30 g) Kalamata olives optional
- 1 baguette or crusty bread - toasted if you like
- 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.
Substitutions
- 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.
