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Easy One-Pan Vegan Shakshuka Recipe with Chickpeas and Roasted Peppers

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A comforting and flavorful vegan shakshuka made with chickpeas and smoky roasted red peppers, cooked all in one pan for an easy weeknight meal.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 2 red bell peppers, roasted, peeled, and chopped (or jarred roasted peppers)
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 can (14 oz) diced tomatoes (no added salt or sugar)
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper or chili flakes (adjust to taste)
  • Salt and black pepper, to taste
  • 2 tablespoons fresh lemon juice
  • Fresh parsley or cilantro, chopped for garnish

Instructions

  1. Preheat oven to 450°F (230°C). Place whole red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until skin is charred and blistered.
  2. Remove peppers and place in a bowl covered with plastic wrap to steam for 10 minutes. Peel off skins, remove seeds, and roughly chop.
  3. Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and cook for 5-7 minutes until soft and translucent.
  4. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
  5. Sprinkle in smoked paprika, ground cumin, and cayenne pepper. Stir constantly for about 30 seconds to toast spices and release aroma.
  6. Add diced tomatoes and tomato paste. Mix well, breaking down large tomato pieces. Bring to a gentle simmer and cook uncovered for 10 minutes to thicken the sauce, adding a splash of water if too thick.
  7. Add chickpeas and chopped roasted peppers. Stir gently to combine and heat through for 5-7 minutes.
  8. Season with salt and black pepper to taste. Squeeze fresh lemon juice over the top and remove from heat.
  9. Garnish with chopped fresh parsley or cilantro. Serve warm with crusty bread or flatbread.

Notes

Keep the sauce at medium-low heat to prevent drying out. Toast spices briefly to enhance flavor. Use jarred roasted peppers as a shortcut. For a gluten-free version, ensure canned goods have no gluten. You can prepare sauce ahead and refrigerate up to 3 days. Reheat gently and add fresh herbs before serving.

Nutrition

Keywords: vegan shakshuka, chickpeas, roasted peppers, one-pan meal, plant-based, easy dinner, weeknight recipe, gluten-free, dairy-free

Find it online: https://realityeats.com/easy-one-pan-vegan-shakshuka-recipe-with-chickpeas-and-roasted-peppers/