Vegan Shakshuka with Chickpea Dumplings

Alright, folks, buckle up because today we’re diving headfirst into a bowl of pure, unadulterated comfort: Vegan Shakshuka with Chickpea Dumplings. Now, if you’ve never had shakshuka, think of it as a glorious, simmering tomato bath, usually with eggs poached right in. But because we like to live on the wild side (and sometimes avoid animal products), we’re swapping those eggs for fluffy, savory chickpea dumplings. It’s saucy, it’s hearty, it’s got just enough spice to make your taste buds do a little dance, and honestly, it’s so much more exciting than another sad desk salad. You absolutely need to try this if you’re looking to impress yourself (or anyone else you deign to feed) without actually having to *work* that hard. It’s got that “I spent hours on this” vibe, when in reality, you probably just scrolled TikTok for half of the cook time.

Speaking of chaos, let me tell you about the last time I made this. My husband, bless his cotton socks, decided he wanted to “help.” His version of help usually involves holding a spatula incorrectly or asking if “this pan is supposed to be smoking?” So, he bravely took on the task of chopping the onions. Five minutes in, he’s tearing up like he just watched *The Notebook* for the first time, dramatically fanning his eyes with a tea towel. Then, for reasons unknown to humanity, he decided to mince garlic with a butter knife. A butter knife! I had to physically wrestle the knife out of his hand before he either mangled his finger or produced garlic chunks large enough to ward off a small vampire army. The dumplings, however, he left entirely alone, which was probably for the best. Despite the kitchen looking like a crime scene afterward (who knew chopping an onion could involve that much collateral damage?), he inhaled two bowls and declared it “the best thing I’ve ever made.” Guess the tears were worth it?

Time-Saving Hacks

– Buy pre-chopped onions and garlic. Yes, it costs a little more, and no, you shouldn’t feel guilty. Your time is worth something!
– Use good quality canned crushed tomatoes. The better the tomatoes, the less you have to “fix” the sauce later.
– If you’re really in a rush, just dump all the spices in together instead of toasting them separately. The flavor won’t be quite as deep, but it’ll still taste darn good.
– To avoid dishes, just eat it straight out of the pan with a giant spoon. Bonus points if you’re standing over the sink. Don’t tell anyone I told you that.
– Use a tube of tomato paste instead of a can. Less waste, easier to measure, and you don’t have that awkward half-can sitting in the fridge judging you.

Serving Ideas

– Crusty bread, people. Seriously, you *need* something to sop up all that glorious sauce. Sourdough, pita, naan – whatever makes your heart sing.
– A glass of something bubbly. Mimosa if it’s brunch, sparkling cider if it’s a Tuesday, or a large glass of wine if the kids drove you absolutely bonkers today.
– A simple green salad with a light vinaigrette. Just to feel virtuous, you know? It’ll contrast nicely with the richness of the shakshuka.
– A sprinkle of fresh herbs like cilantro or parsley. Makes it look pretty, and adds a fresh zing.
– Just a spoon. Honestly, sometimes that’s all you need.

What to Serve It With

* Toasted sourdough or pita bread, because dunking is life.
* A simple green salad with a bright lemon dressing to cut through the richness.
* A cold beer or a crisp white wine (for the adults, obviously, who survived the day).
* A giant spoon – no judgment here.

✔Tips & Mistakes

* Tip: Don’t skip caramelizing your onions. It adds a crucial layer of sweetness and depth to the sauce. Patience, young grasshopper.
* Mistake: Adding too much liquid too soon. The sauce needs to simmer and reduce to concentrate the flavors, not be a watery mess.
* Tip: Taste and adjust seasonings as you go! Shakshuka loves a good balance of salty, sweet, and spicy.
* Mistake: Overworking the dumpling dough. Handle it gently; we want fluffy dumplings, not dense hockey pucks.
* Tip: Resist the urge to stir the dumplings too much once they’re in the sauce. Let them cook undisturbed for the first few minutes.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Vegan Shakshuka with Chickpea Dumplings

This vegan shakshuka features spiced chickpea dumplings nestled in a flavorful tomato sauce.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil for sautéing
• ▢ 1 medium onion diced
• ▢ 2 cloves garlic minced
• ▢ 1 red bell pepper chopped
• ▢ 28 oz canned diced tomatoes with juices
• ▢ 1 tsp cumin
• ▢ 1 tsp smoked paprika
• ▢ 1 can chickpeas drained and rinsed
• ▢ 2 tbsp fresh parsley chopped for garnish

Instructions

Preparation Steps

• Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent.
• Stir in garlic and red bell pepper, cooking for an additional 5 minutes.
• Add the diced tomatoes, cumin, and smoked paprika to the skillet. Simmer for about 10 minutes.
• Fold in chickpeas and simmer for another 5 minutes until heated through.
• Serve hot, garnished with fresh parsley.

Notes

Serve with crusty bread for a complete meal!