Avocado & Chickpea Shakshuka {Vegan}

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 main-dish servings 1x


California-style Shakshuka, made with chickpeas and avocado in place of the usual eggs. It is vegan, grain-free, & gluten-free.



  • 11/2 cups chunky, good-quality marinara sauce (I used one with peppers & onions)
  • 1 15-ounce can fire-roasted tomatoes & their juices
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon freshly cracked black pepper
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 medium avocado, halved, peeled, pitted
  • Optional: 1 tablespoon extra-virgin olive oil
  • large handful of fresh parsley or cilantro leaves, roughly torn
  • Serving suggestion: Crusty bread


  1. 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.
  2. While sauce simmers, thinly slice each avocado half, dividing each portion in half (four quarters total); fan out each 1/4 portion.
  3. 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.
  4. Serve with crusty bread!


Smoked paprika substitution: An equal amount of sweet paprika or chili powder can be used in place of the smoked paprika.

  • Category: Entree, Dinner, Lunch


  • Serving Size: 1/4 of dish
  • Calories: 230
  • Sugar: 6.2 g
  • Sodium: 712 mg
  • Fat: 10.7 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 30.3 g
  • Fiber: 10 g
  • Protein: 7 g
  • Cholesterol: 0 mg
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