Mediterranean · Middle Eastern
Roasted Red Pepper Chickpea Shakshuka
A fully vegan skillet with chickpeas, roasted red peppers, tomatoes, cumin, paprika, spinach, and herbs.
Prep12 min
Cook25 min
Total37 min
Serves4
The good part
This chickpea shakshuka keeps the skillet format but skips eggs entirely, using chickpeas and greens instead.
Vegan swap
Chickpeas make the skillet hearty without eggs. Serve with bread or potatoes for a complete meal.
Serving ideas
Add vegan yogurt, herbs, hot sauce, or roasted potatoes.
Gather
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 jar roasted red peppers, sliced
- 1 can crushed tomatoes
- 1 can chickpeas, drained
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 cups spinach
- Parsley, cilantro, lemon, and bread or potatoes
Make
Method
- 01Cook onion and garlic in olive oil.
- 02Add roasted peppers, tomatoes, chickpeas, cumin, paprika, salt, and pepper.
- 03Simmer until thick and saucy.
- 04Fold in spinach until wilted.
- 05Top with herbs and lemon, then serve with bread or potatoes.
Keep cooking
Swaps, storage, and useful next steps.
Estimated nutrition varies by ingredients and brands used.