Red Pepper and Sun-Dried Tomato Chickpea Shakshuka (Vegan Gluten-Free)
This Red Pepper and Sun-Dried Tomato Chickpea Shakshuka is packed with flavour, colour and texture and only takes 25 minutes to make. It’s a great all-round dish perfect with hunks of bread for brunch or with rice and potatoes for dinner.
Shakshuka is one of my go-to dishes when I am out for brunch. While shakshuka typically is not vegan as it contains baked eggs, a lot of brunch places do offer a vegan option and I find they pack it with even more flavour which is great news. A rich tomato sauce, lots of warming spices and a lovely cooling dressing of dip make up my perfect shakshuka and this Red Pepper and Sun-Dried Tomato Chickpea Shakshuka is just it.
What is this shakshuka like?
This red pepper and chickpea shakshuka is a great dish, it is:
- Cooked in one pan
- Packed with warming spices and flavour
- Delicious with a rich tomato sauce
- Filled with vegetables and chickpeas
- Easy and quick to make, ready in 25 minutes
- Naturally vegan and gluten-free
- Great for brunch, lunch and dinner
- Easy to make for one or for a crowd
If you are ready to make this shakshuka right away, skip ahead to the recipe card, or let’s first discuss the ingredients in more detail.
What ingredients go into this dish?
The base of the shakshuka comes together in one pan and is so easy:
- Olive oil: or your preferred oil for frying.
- Red onion: I prefer the flavour of red onion but white/brown onions will also work or use a couple of spring onions.
- Garlic: I love the flavour and kick that garlic adds.
- Red pepper: or any other colour pepper (these are bell peppers).
- Spices: the shakshuka flavour comes from ground cumin, smoked paprika and chilli flakes.
- Sun-dried tomatoes: as well as adding texture, the sun-dried tomatoes add a lot of richness to the sauce. These are the ones you find in jars, stored in oil.
- Chopped tomatoes: a tin of chopped tomatoes adds to the sauce and the tomatoey-richness.
- Tomato passata: this also makes the sauce even richer with more depth of flavour. You can use a few tablespoons of tomato puree if you don’t have any passata or use extra chopped tomatoes.
- Chickpeas: this adds the protein to the shakshuka and they turn even softer as they bubble away. If you want to swap these to other beans, cannellini, butter beans or even lentils will be great here (all pre-cooked and drained from the tin).
- Yoghurt: I love to serve my shakshuka with some cooling yoghurt. My favourite is natural coconut yoghurt as it is the creamiest and thickest, but any unsweetened yoghurt will do. Or, you can skip the yoghurt all together, or use a tahini dressing.
How do I make this shakshuka?
This is a simple one-pan dish and follows a few steps:
- Fry off the onion, garlic and red pepper: until tender and translucent, about 5-10 minutes.
- Add in the spices: and fry for 1 minute until you can really smell them.
- Add in everything else: the sun-dried tomatoes, chopped tomatoes, passata and the chickpeas with some salt and pepper.
- Simmer for 10 minutes: until thick and saucy.
- Serve warm however you like: with a dollop of coconut yoghurt or tahini.
How can I serve this Red Pepper and Sun-Dried Tomato Chickpea Shakshuka?
As I mentioned, this shakshuka dish is a favourite for brunch served with some sliced avocado on toast (sourdough is my favourite). If I am having this for dinner or lunch, I like it with some roasted new potatoes, mashed potatoes, served in a roasted jacket potato or over some cooked rice or other grain. I also love to sprinkle on some chopped nuts/seeds or dukkah.
Is this dish gluten-free and nut-free?
Yes, this Red Pepper and Sun-Dried Tomato Chickpea Shakshuka is naturally gluten-free and nut-free. Just check which yoghurt you use and pick with bread/grain you serve the dish with.
I love this brunch dish, what others can I make?
I hope you will love this Red Pepper and Sun-Dried Tomato Chickpea Shakshuka and if you are looking for more savoury dishes, how about my:
- Smashed Chickpea Crunch Wraps
- Grilled Vegetable and Tofu Kale Pesto Toasts
- Breakfast Potato Cakes with Chilli Jam
- Sweetcorn and Red Pepper Fritters
- Roasted Sticky Potatoes with Turmeric Scramble
Red Pepper and Sun-Dried Tomato Chickpea Shakshuka (Vegan Gluten-Free)
This Red Pepper and Sun-Dried Tomato Chickpea Shakshuka is packed with flavour, colour and texture and only takes 25 minutes to make. It’s a great all-round dish perfect with hunks of bread for brunch or with rice and potatoes for dinner.
Ingredients
- Olive oil
- 1 red onion, small dice
- 3 garlic cloves, crushed
- 1 red pepper, small dice
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Pinch of chilli flakes
- 60g sun-dried tomatoes, chopped
- 400g tin chopped tomatoes
- 100g tomato passata
- 1 tin chickpeas, drained (drained weight 240g)
- Salt and pepper
- 4 tbsp yoghurt or tahini
- To serve: bread/toast, fresh coriander, sliced spring onions, chopped nuts/seeds
Directions
- Heat a frying pan with 1 tbsp olive oil and add the onion, red pepper and garlic. Fry for 5 minutes.
- Add in the cumin, paprika and chilli flakes and fry off for 1 minute until fragrant.
- Pour in the sun-dried tomatoes, chopped tomatoes, passata and the chickpeas with some salt and pepper. Bring to the boil, reduce to a gentle simmer and cook with a lid on for 10 minutes.
- Spoon the yoghurt on top of the shakshuka and serve with bread/toast, fresh coriander, sliced spring onions and some chopped nuts/seeds.
I look forward to hearing what you think of this Red Pepper and Sun-Dried Tomato Chickpea Shakshuka so please let me know in the comments below. If you do make this shakshuka I would love to see them so please tag me. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With chickpea shakshuka love x
