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Spicy Chickpea & Hemp Heart Shakshuka (Gluten-Free, Dairy-Free, Soy-Free)

Name: Spicy Chickpea & Hemp Heart Shakshuka (Gluten-Free, Dairy-Free, Soy-Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 bell pepper (red or orange), chopped; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon chili flakes (adjust to taste); 1 (14 oz) can diced tomatoes; 1 cup cooked chickpeas (or canned, drained and rinsed); 2 tablespoons hemp hearts; Salt and pepper to taste; 3–4 eggs (omit or use a vegan egg substitute for vegan version); Fresh cilantro or parsley, for garnish; Optional: avocado slices, chili oil drizzle, or crusty gluten-free bread for serving

Category:

Main Course

Difficulty: Easy

Serves:

2 people

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Rating:

(0.00/5)

June 25, 2025 by Chef Molly

Rich, spicy tomato-based dish with chickpeas, eggs, and hemp hearts, perfect for brunch.

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What You’ll Need:

1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 bell pepper (red or orange), chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili flakes (adjust to taste)
1 (14 oz) can diced tomatoes
1 cup cooked chickpeas (or canned, drained and rinsed)
2 tablespoons hemp hearts
Salt and pepper to taste
3–4 eggs (omit or use a vegan egg substitute for vegan version)
Fresh cilantro or parsley, for garnish
Optional: avocado slices, chili oil drizzle, or crusty gluten-free bread for serving

Prepration for:Spicy Chickpea & Hemp Heart Shakshuka (Gluten-Free, Dairy-Free, Soy-Free)

Step 1/5

Sauté the Base: Heat olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 3–4 minutes.

Step 2/5

Spice It Up: Add the chopped bell pepper, cumin, smoked paprika, and chili flakes. Stir and cook for another 2–3 minutes to let the spices bloom.

Step 3/5

Build the Sauce: Pour in the diced tomatoes and add the chickpeas and hemp hearts. Season with salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally until the sauce thickens.

Step 4/5

Add the Eggs: Make small wells in the sauce and gently crack the eggs into them. Cover the skillet and cook for 5–7 minutes, or until the egg whites are set but yolks are still runny (or cook longer if you prefer firmer eggs).

Step 5/5

Serve: Remove from heat, garnish with fresh herbs, and serve immediately with gluten-free bread or over cooked quinoa or rice.

Chef's Tips & Notes

For Vegan Shakshuka: Skip the eggs and top with avocado or your favorite plant-based egg alternative.

Make It Ahead: The tomato-chickpea base can be prepared in advance and reheated when ready to add eggs.

Extra Greens: Add a handful of spinach or kale during the simmering step for added nutrients.

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Spicy Chickpea & Hemp Heart Shakshuka (Gluten-Free, Dairy-Free, Soy-Free)

Directions

Step 1

Sauté the Base:
Heat olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 3–4 minutes.

Step 2

Spice It Up:
Add the chopped bell pepper, cumin, smoked paprika, and chili flakes. Stir and cook for another 2–3 minutes to let the spices bloom.

Step 3

Build the Sauce:
Pour in the diced tomatoes and add the chickpeas and hemp hearts. Season with salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally until the sauce thickens.

Step 4

Add the Eggs:
Make small wells in the sauce and gently crack the eggs into them. Cover the skillet and cook for 5–7 minutes, or until the egg whites are set but yolks are still runny (or cook longer if you prefer firmer eggs).

Step 5

Serve:
Remove from heat, garnish with fresh herbs, and serve immediately with gluten-free bread or over cooked quinoa or rice.

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Spicy Chickpea & Hemp Heart Shakshuka (Gluten-Free, Dairy-Free, Soy-Free)

What You’ll Need:

Prepration for:Spicy Chickpea & Hemp Heart Shakshuka (Gluten-Free, Dairy-Free, Soy-Free)

Chef's Tips & Notes

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