Ingredients
Directions
Make the chickpea dumplings: In a large bowl combine all ingredients and stir until well combined. The mixture will be a bit crumbly.
Measure out 1 tablespoon at a time and roll the dough into balls. The mixture will make 16 dumplings. Set aside.
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.
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.
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.
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
Directions
Make the chickpea dumplings: In a large bowl combine all ingredients and stir until well combined. The mixture will be a bit crumbly.
Measure out 1 tablespoon at a time and roll the dough into balls. The mixture will make 16 dumplings. Set aside.
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.
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.
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.
Remove from the heat, adjust the seasoning to your liking, and garnish shakshuka with chopped cilantro or parsley on top.
