Easy Vegan Shakshuka

This richly spiced tomato-based dish could technically be eaten with a spoon — but for optimal enjoyment, grab a nice thick toast to scoop up all the deliciousness!

Preparation time Prep: 10 mins
cook 30 mins
Skill level Easy Peasy

You will need:

  • 1 tablespoon olive oil (or sub water)
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 red capsicum, core removed and diced
  • 400g can chickpeas, drained
  • 400g can diced tomatoes
  • 1 cup baby spinach leaves
  • Dash of maple syrup or coconut sugar, to taste
  • Salt and pepper, to taste
  • 1 cup thick natural coconut yoghurt
  • Toasted bread, to serve


  • 1Add the olive oil to a heavy-based frypan over high heat. Add the onion and saute for 2 minutes or until softened. Add the garlic and spices and saute for 1 minute or until fragrant.
  • 2Add the capsicum and chickpeas and sauté until the capsicum starts to soften.
  • 3Add the tomatoes and then reduce the heat to medium. Allow to simmer for at least 10 minutes or until the vegetables and beans are your desired firmness.
  • 4Stir in the baby spinach leaves. Add some maple syrup if your shakshuka is too acidic and season with salt and pepper to taste.
  • 5Remove the frypan from the heat and dollop the coconut yoghurt on top. Serve hot with bread.
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