Shakshuka (shak-shoo-kah) is not only fun to say, it’s delicious to eat for any meal of the day. Also spelled “shakshouka” or “chakchouka,” the name literally means “mixed up,” referring to the variety of ingredients it contains. Shakshuka has roots in northern Africa and is popular in Israel as a versatile dish that is easy to make and can be enjoyed for breakfast, lunch, or dinner. Traditional shakshuka is made with eggs, but chickpea shakshuka provides the same protein in a plant-based variation.

Cumin, often associated with chili in the US, is in the parsley family and produces small boat-shaped seeds. Cumin seeds are used as a spice in Indian, North African, Latin American, and Middle Eastern cuisine. Nevertheless, it is popular around the world for its warm, earthy, nutty flavor. Both whole and ground cumin seeds are used for seasoning. Cumin seed is a rich source of naturally occurring nutritional iron. One teaspoon can provide nearly 20% of the daily recommended dose. Cumin seed is also high in antioxidants.

Garlic is a close relative of leeks, onions, and shallots, which are all members of the Allium family. The use of garlic as a dietary supplement goes back literally thousands of years. The father of Western medicine, Greek physician Hippocrates, used to prescribe garlic to his patients for a number of conditions, and the medicinal use of garlic was also common among the ancient Romans, Egyptians, Chinese, and Babylonians. Garlic is essential for this dish as it brings depth of flavor to the tomatoes and chickpeas.


  • 1 (14.5 oz) can diced fire roasted tomatoes
  • 1 (14.5 oz) can chickpeas, drained
  • 1/2 cup roughly chopped roasted red pepper
  • 5 cloves garlic, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili flakes
  • 1 teaspoon cumin seed
  • ¼ cup Unsweetened Plain Cashewmilk Yogurt
  • Lemon zest
  • Fresh cilantro
  • Baguette, or gluten-free bread


Sauté the sliced garlic and olive oil in a medium skillet over medium heat until the garlic sizzles- careful not to burn.

Add the smoked paprika, chili flakes, and cumin seed and sauté until the spices are fragrant, about 1 minute.

Pour in the roasted tomatoes, chickpeas, roasted red pepper, and vinegar. Bring the mixture up to a boil, reduce the heat to medium low, and continue to simmer until slightly thickened, about 15 mins.

Divide into 3-4 portions and garnish with a dollop of Cashewmilk Yogurt, freshly zested lemon, and fresh cilantro. Serve with a nice hunk of toasted baguette, or any bread you love.

Vegan Shakshuka with Chickpeas


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