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easy vegan chickpea shakshuka

How To Make Chickpea Shakshuka

Miss Kabaki
This chickpea shakshuka is so easy to make and is the vegan version of shakshuka without the eggs.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Main Course, Side Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 2 cups Pure Mountain Chickpeas
  • 3 tbsp Pure Mountain Herb Infused Canola Oil
  • 1 Onion
  • 3 Tomatoes
  • 1 tbsp Mince Garlic
  • 1/2 tbsp Mince Ginger
  • 1 tbsp Cumin powder
  • 1/2 tbsp Turmeric powder
  • 1/2 tbsp Paprika powder
  • 1 Bay leaf
  • 1/2 cup Tomato paste
  • Handful of chopped dhania/cilantro

Instructions
 

  • Start by soaking the Pure Mountain chickpeas overnight. Soaking helps the chickpeas cook faster when you boil them. Place dried chickpeas in a bowl and cover with cold water.  Leave at room temperature overnight or for at least 8-12 hours to soak and swell.
  • After soaking, it’s time to boil the chickpeas. Drain and rinse the chickpeas then add them into a heavy pot, add cold water and boil over medium high heat. Let them cook for 30-40 minutes until they’re soft and break easily when pressed.
  • Once boiled, rinse with cold water and make the sauce.
  • Start by sautéing onion, garlic and ginger with Pure Mountain herb infused canola oil. Let the onions soften and browns lightly.
  • Add pureed tomatoes and tomato paste with therest of the spices and cook for about 10 minutes. The tomatoes will thicken andreduce.
  • Add the boiled chickpeas and cook for an addition 10 minutes
  • Finish off with the chopped cilantro and enjoy with rice or bread.
Keyword chickpea shakshuka, chickpeas, shakshuka, vegan