This vegan shakshuka with crispy chickpeas and roasted peppers is packed with bold Mediterranean flavours, plant-based protein, and the perfect balance of smoky, spicy, and savoury notes. Whether you're hosting a sunny weekend brunch or just want an easy one-pan meal, this plant-based shakshuka recipe delivers big on flavour without the eggs.
Traditional shakshuka is made with poached eggs in a rich tomato and pepper sauce, but this vegan twist uses roasted peppers, spiced chickpeas, and a fragrant blend of cumin, paprika, and coriander. The chickpeas crisp up beautifully in the oven, adding texture and protein, while the charred peppers and tomatoes simmer into a deep, flavourful sauce.
This easy vegan brunch recipe is not only satisfying and healthy, it’s also gluten-free, meal-prep friendly, and ideal for sharing. Serve it with grilled sourdough or warm flatbreads and a sprinkle of fresh herbs for a colourful, crowd-pleasing summer dish.
Number of servings: 3-4
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
Roasted peppers:
Red pepper: 1
Green pepper: 1
Yellow pepper: 2
Olive oil: 2 tsp
Salt: 1 tsp
Crispy chickpeas:
Canned chickpeas: 400g, drained and rinsed
Olive oil: 1 tbsp
Ground cumin: ½ tsp
Smoked paprika: ½ tsp
Salt: ½ tsp
Shakshuka:
Red onion: 1
Kalamata or green olives: 30g
Garlic cloves: 2–3 (optional)
Tomato puree: 1 tbs
Ground cumin: 1 tsp
Chopped tomatoes: 400g
chilli flakes: ¼ tsp (optional)
Salt and pepper: to taste
To serve:
Fresh parsley or coriander: handful
Sourdough slices: 2-3
Method
Preheat the oven to 200°C / Fan 180°C / Gas Mark 6.
Prepare the bell peppers : Place the whole peppers on a roasting tray, drizzle with olive oil, and sprinkle sea salt. Rub the oil and salt all over the peppers to ensure they're thoroughly coated.
Prepare the chickpeas : In a mixing bowl, combine the drained chickpeas with a drizzle of olive oil, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, and a pinch of salt. Toss well until the chickpeas are evenly coated in the spices.
Spread the seasoned chickpeas out on a roasting tray in a single layer next to the oiled peppers. Roast both in the preheated oven for about 40 minutes, turning the peppers and stirring the chickpeas halfway through. The peppers should be blistered and charred in places, and the chickpeas crisp and golden.
Once roasted, transfer the hot peppers to a heatproof plastic or reusable bag. Seal the bag and leave the peppers to steam and cool for about 10–15 minutes. This loosens the skins, making them easy to peel.
Prepare the vegetables : Once cool, peel the skins from the peppers, slice them in half, remove the seeds, and dice the flesh. Finely chop a small handful of olives and finely dice one red onion.
Cook the base : In a shallow casserole, heat a drizzle of olive oil over medium heat. Add the diced red onion and cook gently for about 5 minutes, until softened and translucent.
Add depth : Stir in 1 tablespoon of tomato purée and cook for 2 minutes, allowing it to darken slightly and mellow in flavour. Add 1 teaspoon of ground cumin and stir until fragrant—this should take about 30 seconds.
Build the sauce : Add a tin of chopped tomatoes, the diced roasted peppers, and the chopped olives. Stir everything together, scraping the bottom of the pan to deglaze with the tomato juices.
Simmer : Season with salt and pepper, then reduce the heat and let the mixture simmer gently for around 20 minutes, or until the sauce has thickened and the flavours have come together.
Finish and serve : Sprinkle over the crispy roasted chickpeas and a handful of freshly chopped parsley. Serve with slices of grilled sourdough on the side for dipping.
