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FRN’s Rainbow Shakshuka with Savory Chickpea Dumplings

Rosie Mackay MS, CNS, LDN ·
Published February 27, 2024 ·
2 min read
Summary

Shakshuka is a popular and flavorful dish with cultural ties to North Africa and is just as beloved throughout the Middle East. Traditionally made with poached eggs that are simmered in a rich, spiced tomato sauce, each place has slight variances to their version of the dish, but peppers, eggs, and tomatoes are commonly used. We swapped the eggs for hearty and flavorful chickpea dumplings and turned the veggie factor way up. Simmered in a tri-color pepper and spinach tomato sauce with plenty of herbs and spice, this shakshuka is the definition of healthy comfort food. Although this dish requires a bit of preparation, it's an ideal meal to make for weekly meal prep as this shakshuka gets better the longer the flavors meld together.

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Yields6 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Ingredients

 1 batch of Chickpea Dumplings
 1 cup chickpea flour (plus 2 tablespoons more as needed)
 ¼ tsp baking soda
 ½ cup organic spinach (finely chopped)
 2 tbsp cilantro (optional; or parsley, finely chopped)
 ¼ cup red onion (or yellow or white, finely chopped)
 ¼ cup jalapeño (optional; or green bell pepper, finely chopped)
 1 tsp lemon juice (freshly squeezed)
 ¼ cup plant-based yogurt (plain, unsweetened)
 ⅓ cup tahini paste
 ½ tsp ground turmeric
 ½ tsp salt (optional)
Shakshuka
 1 medium organic red bell pepper (finely chopped)
 1 medium organic yellow bell pepper (finely chopped)
 1 medium organic orange bell pepper (finely chopped)
 1 medium onion (red, yellow, or white; finely chopped)
 3 cloves of garlic (finely chopped)
 2 cups organic spinach (finely chopped)
 2 tsp harissa seasoning (powder or paste)
 ½ tsp ground turmeric
 1 tsp mustard powder
 ½ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
 28 oz organic crushed tomatoes (BPA-free can)
 ¼ cup vegetable broth (or water, unsalted, preferably homemade)
 1 tsp pure maple syrup (optional)
 2 tbsp cilantro (or parsley)

Directions

1

Make the chickpea dumplings: In a large bowl combine all ingredients and stir until well combined. The mixture will be a bit crumbly.

2

Measure out 1 tablespoon at a time and roll the dough into balls. The mixture will make 16 dumplings. Set aside.

3

Make the vegan shakshuka: In a Dutch oven or deep cast iron skillet with a lid, over medium-high heat, add the peppers, onion, and garlic and sauté until the peppers soften and the onions become translucent about 10 minutes. Add the spinach, harissa, turmeric, mustard powder, salt, and black pepper, if using, and cook down for 5 minutes more.

4

Add the crushed tomatoes, vegetable broth, and optional maple syrup, and bring to a gentle simmer. Reduce the heat to low, and nestle the dumplings in the sauce one by one.

5

Cover with a lid, and simmer the sauce with the dumplings for 30 minutes. After 15 minutes gently rotate them from top to bottom so that the dumplings fully cook through.

6

Remove from the heat, adjust the seasoning to your liking, and garnish shakshuka with chopped cilantro or parsley on top.

Chef's Notes

Substitutions
Substitute spinach with baby kale or your favorite leafy greens of choice.

Substitute lemon juice with apple cider vinegar.

Substitute tahini paste with mashed avocado (note that avocado will change the color of the dumplings), silken tofu, or a neutral-flavored nut butter like cashew butter.

Substitute yogurt with silken tofu.

Use lentil flour in place of chickpea flour.

Prep Ahead
If using harissa paste, make it ahead of time using our Homemade Harissa.

Storage
Store vegan shakshuka in an airtight container in the refrigerator for up to 5 days.

Ingredients

 1 batch of Chickpea Dumplings
 1 cup chickpea flour (plus 2 tablespoons more as needed)
 ¼ tsp baking soda
 ½ cup organic spinach (finely chopped)
 2 tbsp cilantro (optional; or parsley, finely chopped)
 ¼ cup red onion (or yellow or white, finely chopped)
 ¼ cup jalapeño (optional; or green bell pepper, finely chopped)
 1 tsp lemon juice (freshly squeezed)
 ¼ cup plant-based yogurt (plain, unsweetened)
 ⅓ cup tahini paste
 ½ tsp ground turmeric
 ½ tsp salt (optional)
Shakshuka
 1 medium organic red bell pepper (finely chopped)
 1 medium organic yellow bell pepper (finely chopped)
 1 medium organic orange bell pepper (finely chopped)
 1 medium onion (red, yellow, or white; finely chopped)
 3 cloves of garlic (finely chopped)
 2 cups organic spinach (finely chopped)
 2 tsp harissa seasoning (powder or paste)
 ½ tsp ground turmeric
 1 tsp mustard powder
 ½ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
 28 oz organic crushed tomatoes (BPA-free can)
 ¼ cup vegetable broth (or water, unsalted, preferably homemade)
 1 tsp pure maple syrup (optional)
 2 tbsp cilantro (or parsley)

Directions

1

Make the chickpea dumplings: In a large bowl combine all ingredients and stir until well combined. The mixture will be a bit crumbly.

2

Measure out 1 tablespoon at a time and roll the dough into balls. The mixture will make 16 dumplings. Set aside.

3

Make the vegan shakshuka: In a Dutch oven or deep cast iron skillet with a lid, over medium-high heat, add the peppers, onion, and garlic and sauté until the peppers soften and the onions become translucent about 10 minutes. Add the spinach, harissa, turmeric, mustard powder, salt, and black pepper, if using, and cook down for 5 minutes more.

4

Add the crushed tomatoes, vegetable broth, and optional maple syrup, and bring to a gentle simmer. Reduce the heat to low, and nestle the dumplings in the sauce one by one.

5

Cover with a lid, and simmer the sauce with the dumplings for 30 minutes. After 15 minutes gently rotate them from top to bottom so that the dumplings fully cook through.

6

Remove from the heat, adjust the seasoning to your liking, and garnish shakshuka with chopped cilantro or parsley on top.

FRN’s Rainbow Shakshuka with Savory Chickpea Dumplings
IngredientsDirections
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