Recipes

Vegan Chickpea Shakshuka Recipe

By popular demand (according to a poll on my Instagram), I finally finalized the recipe for this shakshuka I first made a few months ago!

Or, perhaps, I should call this a shakshuka-inspired curry.

I tried shakshuka for the first time this past Christmas, because my sister-in-law made an amazing one that she kindly veganized by removing the egg and sausage!

I wanted to make one at home, and while making it, I just found myself feeling inspired to add things… chickpeas, soy curls, spinach, etc. And I loved it.

So now, I’m sharing what is essentially a hybrid between shakshuka and chana masala. It’s packed with protein, and super customizable with whatever you have on hand! I’m always throwing in different veggies at the end, depending on whatever veggies I have on hand: mushrooms and zucchini have both worked beautifully, and I imagine it would also get along very well with eggplant, green beans, and greens!

Ingredients

  • 1 15oz can diced tomatoes
  • 1 15oz can pureed tomato sauce (or another can of diced tomatoes)
  • 1 6oz can tomato paste
  • 1 medium white onion, diced
  • 5 cloves garlic, minced or pressed
  • 1 cup bell pepper, diced
  • 2 jalapeños, minced (or sub 2-3 tsp chili powder to taste)
  • 1 cup frozen spinach
  • 1 tbsp sugar
  • 3 tsp smoked paprika
  • 2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp coriander
  • 1/4 tsp cardamom
  • 1 tsp cayenne
  • 1 tsp chili powder
  • 1 15oz can chickpeas
  • 2.5 cups soy curls*
  • 2 cups water, plus more as needed
  • Salt to taste
  • Extra veggies (optional)**
* If removing or substituting soy curls, omit water or add just enough to get your desired consistency. You could also use TVP, in which case you should add enough water to hydrate it.
** If adding extra veggies, make all the spice measurements heaping, or add dashes of garam masala to taste

Directions

  1. Sautee onion, bell pepper, jalapeños, and garlic in a pot over medium heat for 5 mins, until onion starts to get translucent.
  2. Add tomato sauce, diced tomatoes, and tomato paste. If you want a chunkier consistency, leave it as is, but otherwise, blend 1/2-3/4 of it until smooth and add it back into the pot.
  3. Add spinach and all spices. Simmer for a few minutes.
  4. Add chickpeas, soy curls, and water, and simmer on low while the soy curls absorb the extra water, stirring occasionally. Add water if necessary to keep it at a curry sauce consistency (that is, how it was before you added the soy curls and water).
  5. Serve with warmed pita or rice, and enjoy!

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