This middle eastern dish has been popping up on menus all over Los Angeles lately. We felt it was time to make a plant based version for all you veggie lovers.
— An & Kaitlyn

Shakshuka traditionally is stewed with eggs and served with some version of cheese. This chickpea version is just as good if not better!



  • 1 medium white onion - thin half moon slices
  • 1 red bell pepper - thinly sliced
  • 3 cloves garlic - minced
  • 1TBS smoked paprika
  • 2tsp cumin
  • 2tsp chili powder
  • 1 can crushed tomatoes
  • 1 can diced tomatoes
  • 1 fresh tomato
  • 1TBS Olive oil
  • 1 tbs of salt

    Chickpea batter

  • 1 cup chickpea flower
  • ¼ cup nutritional yeast
  • 1tsp black pepper
  • 1tsp salt
  • 1tsp baking powder
  • 1tsp red chilli flake
  • ½ tsp cumin
  • ½ tsp tumeric
  • 1 cup nut milk or water


Pre heat oven to 400°F (220°C)

In a cast iron skillet saute onion and red pepper with 1TBS of oil until translucent about 10 minutes. Season with salt.

Add garlic and simmer for 2 to 3 minutes until garlic is fragrant.

Chop the fresh tomato into large cubes and add to the simmering vegetables.

Add the canned tomatoes.

Let simmer for 20 minutes until all flavors are combined.

While shakshuka is simmering mix together you chickpea batter.

    Wisk all ingredient together till you get a smooth batter that is slightly thicker than pancake batter.

    Remove shakshuka from heat

    Spoon chickpea batter on shakshuka 1 inch apart from each other.

    Place in oven to back the chickpea batter for 10 to 15 minutes.

    Remove from oven, drizzle with olive oil and your choice of fresh herbs. We prefer dill, chives and parsley

    Serve with flat bread.






    An De Smedt