California-style skillet supper, made super-simple: vegan avocado chickpea shakshuka! It is egg-free, grain-free, gluten-free, and ready in minutes.
A Monday-Friendly Meatless Monday Meal
I’m all for Meatless Monday, especially at dinnertime, but I have a caveat:
Monday should be given equal consideration with Meatless.
Mondays do not need to be capped off with complicated ingredients, hours of shopping, chopping & cooking, nor extensive notations regarding how, when and where to serve.
What Mondays do need is change-into-comfy-pants, put-on-favorite-playlist, no-fuss, sure-thing, meatless recipes.
For example, my Vegan Avocado Chickpea Shakshuka.
What is Shashuka?
Shakshuka is a Middle-Eastern dish, made of eggs, which are gently poached in a chunky, spicy tomato sauce and spangled with fresh herbs leaves, such as parsley, cilantro or mint.
It’s a gorgeous, easy dish, and everything I want to eat.
Except for the eggs. Egg dishes just aren’t my thing (never have been).
My Egg-Free Version of Shakshuka
I did not want my egg-free ways to stop me from enjoying shakshuka, so I decided to craft my own spin on the dish. In particular, I swapped eggs for chickpeas (for protein and heartiness) and creamy avocado for unctuous contrast to both the chickpeas and the surrounding tomato sauce.
The result looks and tastes like my home state (California) in a skillet.
Keep it Extra-Simple with Zero Chopping
I am keeping my promise to balance the Monday in this meatless dish, too. At first I thought the whole thing was too ridiculously easy to share, but soon realized there is no such thing as a too-easy Monday dinner dish.
Here’s what I mean by ridiculously easy: zero chopping is involved in the production of the dish. That’s right, zero. You’ll slice the avocados, yes, but even the herb leaves are unchopped (a rough tear is perfect).
Almost Instant Chunky Tomato Sauce
To create the super-easy, chunky tomato sauce? End-of-a-long-Monday easy: combine 1 can of fire-roasted tomatoes with 1-1/2 cups chunky marinara sauce (I used one with peppers and onions), plus some spices. Add the chickpeas and let simmer for a short spell to blend the flavors.
Next, top with the avocadoes. I like to let the avocadoes sit on the simmering sauce to get warmed through, but you could serve them room temperature, too, adding them just before serving. Alternatively, slide the whole thing under the broiler to give the avocadoes a slight char (which is crazy delicious).
Last, sprinkle with herbs and serve with some sort of bread to mop up the sauce. Dinner is done!
I designed this dish to serve 4, but it is so good, I ate half the pan for lunch once I finished photographing this batch. I regret nothing, and, moreover, felt ready to conquer everything in my path upon finishing!
This isn’t feel good food, it’s feel amazing food.
large handful of fresh parsley or cilantro leaves, roughly torn
Serving suggestion: Crusty bread
In a 9- or 10-inch skillet, stir together the marinara, tomatoes & juices, cumin, paprika, pepper and chickpeas. Cook and stir over medium-high heat until the sauce just begins to bubble, then reduce heat to low and simmer for 10 minutes.
While sauce simmers, thinly slice each avocado half, dividing each portion in half (four quarters total); fan out each 1/4 portion.
Place each portion of avocado evenly on surface of tomato sauce; drizzle avocado with olive oil, if using. Let simmer for 3 to 5 minutes longer to warm the avocado. Sprinkle with parsley.