1-Pot Chickpea Shakshuka

We tried many delicious Vancouver restaurants, including Medina, which is famous for its brunch.

On a cold, dreary day, I appreciated the long queue. All I wanted was a warm beverage and something delicious. The tomato sauce was smoky and intense, which is similar to the North African dish “shakshuka.” I was hooked after one bite of the tagine.

Shakshuka: The Origins

Shakshuka may have originated in North Africa and was perhaps inspired by a similar dish from the Ottoman Empire called shakshuka.

The popularity of this dish spread across the Middle East and especially to Israel, where it was seen as an inexpensive, hearty, and simple meal. In the Israeli version, eggs are served on top of a tomato-based sauce.

This is a plant-based version of the recipe, using chickpeas in place of eggs.

This recipe is easy to make

This 30-minute meal begins with a mixture consisting of bell pepper, onions, and garlic. Then, add tomato paste (or tomato dice) for a rich and hearty taste.

You can use any seasonings you have in the pantry. However, I found that cumin and chili powder worked best. They gave it a rich, smoky flavor.



  • 1 Tbsp olive or avocado oil
  • Half a cup of diced white onion (or shallot)
  • Half a medium red bell pepper, chopped
  • Three cloves of garlic, minced (each clove yields 1 1/2 tbsp).
  • One 28-ounce can of crushed tomatoes
  • 1-3 Tbsp tomato paste
  • 2 tsp maple syrup or coconut sugar (or leave out if you are avoiding sugar).
  • Taste of sea salt
  • Use 2 tsp of sweet or smoked paprika
  • 1 tsp cumin ground
  • 2 tsp Chili powder
  • 1/4 tsp cinnamon ground
  • 1 pinch cayenne pepper (optional)
  • Cardamom, coriander, and one pinch ( optional).
  • Chickpeas, rinsed and drained.
  • 5-6 whole Kalamata olives or green olives. ( optional// pitted and halves)

FOR SERVING optional

  • Lemon wedges
  • Bread (gluten-free or This recipe, or Flatbread).
  • Freshly chopped parsley and cilantro
  • Rice or Cauliflower rice
  • Brown rice pasta is my favorite (Trader Joe’s organic with quinoa).


  • On medium heat, warm a large skillet with a metal rim or one made of cast iron. Once the oil is hot, add the onion, bell pepper, and garlic. Sautee for 4-5 mins, stirring often, until fragrant and soft.
  • Add cumin, chili pepper, cinnamon, cardamom and coriander. Stir well to combine.
  • Stir frequently and bring to a simmer on medium heat. Cook for 2 to 3 minutes.
  • Add olives and chickpeas (optional). Mix well. Reduce heat to medium-low and simmer for 15 minutes. This will allow the flavors to marry and develop.
  • Adjust seasonings according to taste. Add more cumin, paprika, or cayenne if you want smokiness. Coconut sugar is sweet. Cardamom, coriander, and cardamom for earthiness. To develop flavor, cook longer as necessary.
  • Serve with rice, pasta, or bread. This was delicious with a kale and gluten-free salad. For extra flavor, garnish with lemon juice and additional olives. You can also add cilantro or parsley.
  • Keep leftovers in the fridge for up to four days or in the freezer for up to one month. Reheat the pieces on the stovetop to a warm temperature.

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