Smoky Vegan Shakshuka with Crispy Chickpeas
Calories: 1128kcal
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Ingredients
For the shakshuka sauce:
- 2 to 3 tablespoons olive oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- One 28-ounce can diced tomatoes
- 2 tablespoons chipotles in adobo sauce
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ to 1 cup water or vegetable stock optional
- Fresh parsley mint, and/or cilantro (optional)
For the crispy chickpeas:
- One 15-ounce can chickpeas drained and rinsed
- 1 teaspoon paprika
- ½ teaspoon fine sea salt
- ½ teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Instructions
Make the sauce:
- Heat the oil in a large sauté pan over medium heat.
- Add the onion and cook until translucent, 5 to 7 minutes. Add the garlic and cook for another 2 minutes.
- Add the tomato paste, paprika, and cumin and continue to cook for 3 to 4 minutes until fragrant.
- Add the diced tomatoes, chipotles in adobo, salt, and black pepper and simmer over medium heat for 15 to 20 minutes. If you prefer the sauce a little thinner, add ½ to 1 cup of water or vegetable stock.
Make the crispy chickpeas:
- While the suce is cooking, Preheat the oven to 375°F.
- Place the chickpeas on a baking sheet. Sprinkle with the paprika, sea salt, coriander, black pepper, and olive oil. Toss all together until the chickpeas are evenly coated with seasoning.
- Roast in the oven for 12 to 15 minutes, until crispy and golden.
- Sprinkle with fresh herbs, if desired, before serving.
Nutrition
Calories: 1128kcal | Carbohydrates: 144g | Protein: 38g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 33g | Sodium: 6330mg | Potassium: 3510mg | Fiber: 43g | Sugar: 45g | Vitamin A: 5261IU | Vitamin C: 88mg | Calcium: 517mg | Iron: 20mg