Shakshuka is a traditional breakfast dish common to a number of Middle Eastern and North African countries. Recently, it’s become a brunch favourite and café staple in many Western countries. It consists of a rich tomato-based sauce which is spiced and filled with any number of vegetables, pulses or meats and then topped with poached eggs. For this vegan alternative, I’ve taken out the eggs chosen to go with chickpeas to bulk out the base and add some protein. However, you could definitely substitute any kind of lentils or meat alternatives for an equally tasty dish.
While the sauce is spiced, I’ve chosen to leave it fairly mild to allow you to adjust the spice to your own taste. If you prefer a milder taste, you could also try adding a little coconut yogurt to the final dish to help mellow it out.
Traditionally, the dish should be served family style still in the cooking dish with flat breads for dipping and scooping. However, I personally prefer to serve it with thick slices of toasted sourdough to better soak up the rich sauce.
- 2 tablespoons olive oil
- 1 medium brown onion roughly diced
- 2 medium carrots diced
- 2 cloves garlic minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon paprika
- 1 tablespoon harissa paste
- 2 400 g tins diced tomatoes
- 400 g tin chickpeas drained
- salt and pepper to taste
- chopped parsley and crusty bread to serve
- Heat the olive oil in a heavy-based skillet over medium heat. Once shimmering, add the onion and carrot then cook stirring regularly for 6 minutes or until softened and starting to brown.
- Stir in the garlic, harissa and spices then cook stirring constantly for a further 1-2 minutes or until fragrant.
- Add the tinned tomatoes and stir to combine. Bring to a boil then reduce heat and simmer for 20 minutes or until slightly thickened.
- Stir through the drained chickpeas and simmer for a further 5 minutes or until heated through. Taste and adjust seasoning with salt and pepper. Serve still in the cooking dish with bread for dipping.