(Vegan) Chickpea Shakshuka

(Vegan) Chickpea Shakshuka

Adapted from Jerusalem: A CookBook


Serves 4

2 tablespoons olive oil

2 teaspoons harissa paste (Make your own harissa with this recipe)

2 teaspoons tomato paste

2 red bell peppers, seeded and chopped

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon salt

1 (28 oz) can diced tomatoes (or 5 large ripe tomatoes, peeled, seeded and diced)

1½ (15 oz) cans chickpeas, drained and rinsed well

Chopped fresh parsley and Greek yogurt (or Labneh) for serving


Heat olive oil in a large skillet (or frying pan) over medium heat. Add harissa paste, tomato paste, red bell peppers, garlic, cumin, and salt.

Give a good stir and cook for 8 to 10 minutes to allow peppers to soften.

Add diced tomatoes, bring to a gentle simmer and cook uncovered for 10 minutes or until the sauce starts to thicken.

Add chickpeas, stir to combine and simmer for 15 minutes, to allow the flavors to develop.

Serve with Greek yogurt (or Labneh) and some greens on the side