As a carnivore, ordering a vegetarian dish was almost blasphemy. However, that Saturday morning I’m about to tell you about, completely changed my prejudice. I ordered a dish of vegetarian shakshuka with chickpeas for breakfast in a Middle Eastern restaurant, and since then I pay respect to vegetarian dishes. This is my story:
On this particular Saturday morning, my vegetarian buddy and I ventured downtown Chicago to sample some Middle Eastern cuisine at a newly opened restaurant. Notably, it was a beautiful day, with the sun beaming brightly from the sky. Additionally, we were eager to discover the tastes and traditional cooking of the area, due to all the positive reviews of the restaurant we had heard about.
As we got closer to the restaurant, the tantalizing scent of herbs and spices floated around us. Upon entrance, the pleasant and cozy surroundings welcomed us. In fact, the interior of the restaurant reflected typical Middle Eastern motifs and the team greeted customers in a warm and hospitable fashion. Additionally, the decor was true to its regional style, making it feel like an almost home away from home.
We decided on the vegetarian shakshuka with chickpeas for our meal, poached eggs in a vibrant tomato sauce seasoned with spices as well as mixed vegetables. Notably, looking over our menu, we readily found this satisfying vegetarian dish. Consequently, we couldn’t wait to try it.
While we ate away serenely, there was a loud bang heard from outside the restaurant, which pulled everyone’s attention. Notably, we realized that an accident had occurred right outside the restaurant. My friend and I were deeply disturbed by the sight; however, those around us carried on with their meals as if nothing had happened.
Determined to enjoy our meal despite the disruption, a plate of hot vegetarian shakshuka with chickpeas arrived at our table which appeared mouthwatering to us. Notably, the dish was an absolute delight – its texture was smooth and creamy, while a perfect balance between savory and spice tantalized our taste buds. Therefore, we both agreed that this amazing vegetarian-prepared meal was one of the greatest we have ever tasted.
After savoring the scrumptious meal we had, we thanked the staff members for their hospitality and inquired if it was possible to receive the recipe for the shakshuka. To our surprise, the restaurant owner was willing to give us a taste of his cultural heritage.
The vegetarian shakshuka with chickpeas includes some basic ingredients. For example, olive oil, garlic, red onion, red bell peppers, canned chopped tomatoes, ground cumin, smoked paprika powder, sweet paprika powder, salt, cayenne pepper, chili powder (optional), maple syrup, or other sweeteners, veggie stock, canned chickpeas, eggs, crumbled feta, and fresh herbs like parsley.
Vegetarian shakshuka with chickpeas is a flavorful and filling dish that can be served with a variety of sides. For example:
Bread: Serve with fresh, crusty bread to soak up the delicious tomato sauce.
Rice: A serving of fluffy rice can be used as a base for the shakshuka and absorb the flavors of the dish.
Salad: A fresh salad can provide a crunchy and refreshing contrast to the warm and savory shakshuka. Likewise, a simple cucumber and tomato salad with a lemon and olive oil dressing would be perfect.
Hummus: A creamy hummus dip can be served alongside the shakshuka to add some texture and tanginess.
Yogurt: A dollop of yogurt on top of the shakshuka can add a cool and creamy contrast to the spiciness of the dish.
Pickles: Some pickles or olives on the side can add a briny and flavorful element to the meal.
Roasted vegetables: Roasted eggplant, zucchini, or sweet potatoes can be served on the side for a hearty and healthy addition to the meal.
So let me share this recipe with you as well. Try it at home. Trust me, you won’t regret it!
Ingredients:
- Olive oil
- 3 cloves of garlic, chopped or minced
- 1 coarsely chopped red onion
- 1 big / 2 small red bell peppers, chopped into chunks
- 1 14oz can of chopped tomatoes
- 1 tsp of ground cumin
- 1 tsp of smoked paprika powder
- 1 tsp of sweet paprika powder
- Pinch of salt + cayenne pepper
- Chili powder (optional)
- 2 tbsp of maple syrup or other sweetener of choice
- 1/3 cup of veggie stock
- 1 14oz of can chickpeas
- 3 eggs
- A handful of crumbled feta
- Handful of fresh herbs (parsley)
How to make a vegetarian shakshuka with chickpeas?
- Heat a drizzle of olive oil over medium heat in a large pan or cast iron skillet.
- Sauté the onion and garlic for a couple of minutes until the onion is translucent. This will add a delicious flavor to your dish.
- Add the onion and garlic to the pan and fry for about 30 seconds. Then, add the cumin, sweet paprika, smoked paprika, pepper, and salt and Sautee all of them together for another 30 seconds.
- Add the chopped tomatoes and maple syrup, followed by the veggie broth into the pot. Turn down the heat and then cover with a lid. Simmer for approximately 12-15 minutes.
- Mix in the chickpeas afterward and let it simmer without a lid for 5 minutes, allowing the sauce to thicken.
- Taste it and adjust the seasoning as needed.
- With the heat still on, after having simmered the curry mixture, it is now time to add in the three eggs. Carefully create 3 small holes or indents in the curry, and drop an egg into each one. Cover the pan and keep on a low flame for around 4-7 minutes to get perfectly boiled eggs in the consistency of your liking (4 minutes will give very soft yolks).
- Finally, sprinkle the completed dish with some crumbled feta cheese and herbs of your choice to add a flavorful final touch.
Serve this tasty dish with some type of bread, suggest pita or naan for the best experience.
Warm bread is perfect for savoring the delectable flavors of shakshuka with chickpeas, a beloved recipe from the Middle East. Shared amongst family and friends, this traditional dish should not go unenjoyed.
