The long line was worth the wait on a cold dreary morning and all I was craving was a hot beverage and a comforting pot of something warm and delicious. One bite into the tagine (a close cousin to the North African dish known as “shakshuka”) and the smoky, intense flavors in the tomato sauce, I was hooked! I got to work recreating this dish once we returned home.
Origins of Shakshuka
Shakshuka is believed to have originated in North Africa and perhaps been inspired by a similar dish called saksuka from the Ottoman Empire. Its popularity spread throughout the Middle East, where it was embraced as a hearty, inexpensive, and simple dish. A popular version includes eggs served over a seasoned tomato-based sauce. The following is our plant-based (not traditional) take on the concept, made with chickpeas instead of eggs.
How to Make This Recipe
This 30-minute, 1-pot meal starts with a mixture of onions, garlic, and bell pepper. Next comes crushed tomatoes and tomato paste for plenty of rich, hearty flavor. Seasonings can practically be whatever you have in your pantry, but I felt that cumin, chili powder, paprika, cayenne, coriander, and cardamom worked best, giving the dish a smoky, earthy, rich, and comforting flavor. Next comes cooked chickpeas and olives to provide a little more saltiness and substance. Plant protein to the rescue! This dish is quite amazing. It’s: SmokyTomato-yRichHeartySpicyComfortingVegetable-forwardProtein- & fiber-rich& Insanely easy to make! This is the type of plant-based meal that can be enjoyed at breakfast, lunch, or dinner. From what I gather, shakshuka is traditionally a baked egg dish, but I swapped in chickpeas for the protein. Serve with toasted bread, flatbread, or over rice, cauliflower rice, or gluten-free pasta of choice! I think this pairs especially well with my Garlicky Chickpea Kale Salad. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you came up with. Cheers, friends!
