Chickpea Shakshuka (Easy One-Pan Recipe)
When the air turns crisp and the leaves blaze with fiery colors, my heart seeks comfort in the kitchen. One of my favorite dishes that warms not just the belly but the soul is Chickpea Shakshuka. As the delicious smell of sautéed spices fills the room, taking me back to the sun-drenched markets of my travels, I can’t help but smile. This delightful, easy weeknight dinner comes together effortlessly in just one pan, making cleanup a breeze. With its creamy yogurt or crumbled feta, and served alongside a crusty baguette, each bite becomes an embrace of flavor. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comfort in Every Bite: Chickpea Shakshuka is one of those cozy dishes that makes you feel right at home.
- Quick & Easy: Perfect for busy weeknights, this one-pan wonder comes together in about 30 minutes!
- Flavor-Packed: The blend of spices creates a warm, aromatic experience that tantalizes the taste buds.
- Healthy & Nutritious: Loaded with chickpeas, this dish is packed with protein and fiber, making it a nourishing choice!
- Versatile: Customize it to suit your taste with various toppings and spice levels for a personal touch.
What You’ll Need
To create your own Chickpea Shakshuka, gather the following simple ingredients:
- 2 tablespoons olive oil (extra virgin)
- 1 onion (chopped)
- 1 small red bell pepper (diced)
- 1 tablespoon tomato paste
- 1 to 2 cloves garlic (grated)
- 2 teaspoons paprika (sweet or smoked)
- ½ teaspoon cumin (or more to taste)
- ½ teaspoon coriander (sub cinnamon or all spice)
- ¼ teaspoon red pepper flakes (adjust to taste)
- 2 cans chickpeas (15 oz / 400 g each can – rinsed)
- 1 can crushed tomatoes (5 oz / 400 g can)
- ¾ cup vegetable broth (or water)
- ¾ teaspoon salt (or more to taste + black pepper)
- 1 handful fresh parsley (and a pinch of dried oregano)
- 1 cup Greek yogurt (or a handful of crumbled feta or both)
- ¼ cup Kalamata olives (optional)
- 1 baguette (or crusty bread – toasted if you like)
How to Make Chickpea Shakshuka (Easy One-Pan Recipe)
Sauté Vegetables: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and diced red bell pepper, cooking for about 5 minutes until soft and lightly golden.
Add Flavor: Stir in 1 tablespoon of tomato paste, 1 to 2 cloves of grated garlic, 2 teaspoons of paprika, ½ teaspoon of cumin, ½ teaspoon of coriander, and ¼ teaspoon of red pepper flakes if using. Cook this fragrant mixture for about 2 minutes, stirring often to deepen the color of the spices.
Simmer: Add the rinsed chickpeas, stirring to coat them with the delicious spices. Pour in the can of crushed tomatoes and the ¾ cup of vegetable broth. Season with ¾ teaspoon salt and freshly cracked black pepper. Let it simmer uncovered for 15 minutes, stirring occasionally until the mixture is thick and spoonable.
Serve Warm: Once thickened, remove from heat and sprinkle with crumbled feta, olives, fresh parsley, and a pinch of dried oregano. Serve with generous dollops of Greek yogurt and crusty bread for dipping.
Variations & Creative Twists
Zesty Spin: Add a squeeze of fresh lemon juice to brighten the flavors—perfect for a refreshing twist!
Vegetable Boost: Toss in some chopped spinach or kale for a vibrant, nutritious boost to your dish.
Spice It Up: If you like a little heat, increase the red pepper flakes or add chopped jalapeños for an extra kick.
Creamy Luxuriousness: For a richer finish, swirl in some creamy coconut milk along with the vegetable broth.
Chef Emma’s Helpful Tips
Make-Ahead: This dish is perfect for meal prep! Make a batch ahead of time and store it in the fridge for easy reheating.
Ingredient Swaps: If you don’t have chickpeas, lentils or black beans can make a delightful substitute.
Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop.
Serving Size: This recipe generously serves four, but scaling up or down is easy for your group size.
Nutrition Information per Serving
- Serving Size: Approximately 1 cup
- Calories: 320
- Carbohydrates: 45g
- Sugar: 6g
- Fat: 10g
- Protein: 12g
- Sodium: 750mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! It’s a perfect meal prep dish. Just store it in the fridge for up to three days.
Can I use different ingredients?
Yes! Feel free to experiment with different beans or veggies based on what you have on hand.
How do I store leftovers?
Keep any leftovers in an airtight container in the fridge, and they’ll last up to three days.
How long does it last?
This Chickpea Shakshuka can be stored in the fridge for about 3-4 days without losing its delicious flavor.
Final Thoughts
Chickpea Shakshuka is more than just a dish; it’s a cozy hug on a plate, perfect for any occasion where warmth and flavor are called for. Its simplicity shines through, yet it’s so satisfying that it feels like a special treat. Save this Chickpea Shakshuka (Easy One-Pan Recipe) to your Pinterest board so it’s ready when you need a cozy treat!
Print
Chickpea Shakshuka (Easy One-Pan Recipe)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and flavorful one-pan dish featuring spiced chickpeas simmered with tomatoes, perfect for weeknight dinners.
Ingredients
- 2 tablespoons olive oil (extra virgin)
- 1 onion (chopped)
- 1 small red bell pepper (diced)
- 1 tablespoon tomato paste
- 1 to 2 cloves garlic (grated)
- 2 teaspoons paprika (sweet or smoked)
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon red pepper flakes
- 2 cans chickpeas (15 oz / 400 g each can – rinsed)
- 1 can crushed tomatoes (5 oz / 400 g)
- ¾ cup vegetable broth (or water)
- ¾ teaspoon salt
- 1 handful fresh parsley
- 1 cup Greek yogurt (or crumbled feta, or both)
- ¼ cup Kalamata olives (optional)
- 1 baguette (or crusty bread – toasted if preferred)
Instructions
- In a large skillet, heat olive oil over medium heat. Add chopped onion and diced red bell pepper; cook for 5 minutes until soft.
- Stir in tomato paste, grated garlic, paprika, cumin, coriander, and red pepper flakes. Cook for 2 minutes.
- Add rinsed chickpeas, crushed tomatoes, and vegetable broth; season with salt and pepper. Simmer uncovered for 15 minutes until thick.
- Remove from heat and serve with crumbled feta, olives, fresh parsley, Greek yogurt, and crusty bread.
Notes
This dish is great for meal prep and can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Chickpea, Shakshuka, One-Pan Recipe, Quick Dinner, Vegetarian Meal