Oil-Free Vegan Shakshuka.

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This dish is bursting with Middle Eastern flavors packed with aromatic spices, tomatoes, onions, garlic and bell peppers.  Instead of the traditional eggs, we are using hearty chickpeas to create a protein-packed and satisfying meal that’s perfect for breakfast, brunch or any time you’re craving a wholesome and delicious dish.


1 medium white onion, diced
1-15oz. Can salt free chickpeas, rinsed & drained
1 medium red bell pepper, diced
4-5 cloves of garlic, minced
1-28oz. can crushed tomatoes
2 tablespoons salt free tomato paste
1 tablespoon tomato powder
2 teaspoons smoked paprika
1 teaspoon cumin
2 teaspoons chili powder
1/4 teaspoon red pepper flakes, optional
1-2 teaspoon date syrup
Black pepper to taste
1 cup chopped parsley
1/4 cup sliced green onions
1/4 cup sliced green olives, optional
A few slices of avocado, optional
Lemon wedges


1-Heat a medium to large skillet over medium heat.  Once hot add chopped onions and bell pepper.  Sauté, stirring frequently until soft and fragrant.  If you see that the onions and bell pepper are starting to stick to the pan, add a few tablespoons of water.
2-To this mixture add crushed tomatoes, tomato paste, tomato powder, smoked paprika, cumin, chili powder, red pepper flakes, date syrup and stir to combine.  Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently.
3-Add the chickpeas and olives, stir to combine.  Then reduce the heat to medium low and simmer for 20-30minutes to allow the flavors to develop. 
4-Taste and adjust seasoning as needed.  Garnish with parsley, green onions, more olives for extra flavor.  Add a few slices of avocado and drizzle with lemon slices.
5-Delicious on it’s own or serve with quinoa, rice or pasta.

Check out YouTube link:  https://youtu.be/_pP6UPNfOLs

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