Chickpea Shakshouka with Avocados and Fresh Herbs [Vegan]
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  • Heat the oil in a cast-iron or nonstick skillet over medium heat. When it is shimmering, add the onion and sauté until translucent, about 3 to 4 minutes. Add the garlic, yellow pepper, zucchini, Aleppo pepper, coriander, paprika, nutmeg, salt and pepper. Cook until the vegetables are soft, about 8 minutes. Add the tomato paste. Use a wooden spoon to mix it into the vegetables, cooking it for 3 to 4 minutes. Add the water and the chickpeas, and mix to form a sauce. Simmer until the sauce has reduced and thickened, about 20 minutes. Take the pan off the heat. Place the avocado slices on top of the chickpea mixture, and sprinkle with parsley and mint. Serve in the skillet with crusty bread on the side.



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