Mediterranean Vegetable Pan
25 min • 280 cal
Middle Eastern • Vegetarian
Spicy Chickpea Shakshuka
30 minEasy6 servings
🧮Serving Size Calculator
6
servings
211
calories
9g
protein
36g
carbs
5g
fat
Ingredients
- 1 tbsp olive oil
- 1/2 cup white onion, diced
- 1/2 medium red bell pepper, chopped
- 3 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp coconut sugar or maple syrup
- Sea salt to taste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 tsp chili powder
- 1/4 tsp ground cinnamon
- 1 pinch cayenne pepper (optional)
- 1 pinch cardamom (optional)
- 1 pinch coriander (optional)
- 1.5 (15-oz) cans chickpeas, rinsed and drained
- 4-5 kalamata olives, pitted and halved (optional)
- Fresh lemon juice, for serving
- Fresh parsley or cilantro, for garnish
Instructions
- 1
Heat olive oil in a large rimmed skillet over medium heat. Add onion, bell pepper, and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
- 2
Add crushed tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), cardamom, and coriander (optional). Stir to combine.
- 3
Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently.
- 4
Add chickpeas and olives (optional). Stir to combine. Reduce heat to medium-low and simmer for 15-20 minutes to allow flavors to develop.
- 5
Taste and adjust seasonings as needed — add more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, or olives for saltiness.
- 6
Remove from heat. Squeeze fresh lemon juice over the top and garnish with fresh parsley or cilantro.
- 7
Serve as is, with toasted bread, over rice or cauliflower rice, or alongside a green salad.
Pro Tips
💡
Use fire-roasted crushed tomatoes for an extra smoky depth of flavor.
💡
Adjust cayenne pepper to your heat preference — the dish is mild without it.
💡
Serve with crusty bread or over rice to soak up the incredible sauce.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How to make Spicy Chickpea Shakshuka?
Follow the step-by-step instructions above. This recipe takes about 30 min and is rated easy difficulty.
Is Spicy Chickpea Shakshuka suitable for meal prep?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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