Chickpea Scramble | Vegan Shakshuka

This recipe has become a favorite of mine! It’s easy to make and is so filling. You only need a few ingredients. To be honest, it takes longer to make than eggs, but I find it a lot more filling than eggs.

I swear it taste a lot better than it looks.

I swear it taste a lot better than it looks.


This recipe resembles Saudi shakshuka a lot, that’s why I figured I’d name it that.

I hope you love this recipe as much as I do.

Vegan Shakshuka


  • 1/2 cup chickpea flour

  • 1 cup of water

  • Dash of sea salt

  • 1/2 tsp of baking powder

  • 1/2 sweet onion

  • 1 small tomato 

  • Handful of chopped parsley or coriander optional 

  • Black pepper to taste 

  • 1/4 tsp ground turmeric

  • 1/4 tsp paprika, onion powder, and garlic powder 

  • Black salt if available and nutritional yeast 


  1. Mix the chickpea flour with the water, salt, and baking powder in a bowl and whisk

  2. Let it rest for 10 minutes

  3. Heat a large skillet on medium-high heat

  4. Saute the diced onions until they are translucent

  5. Add the chopped tomatoes

  6. Add the spices until they’re cooked

  7. Add the chickpea mixture

  8. Let it cook for 10 minutes while moving it around. It should get dense and firm as it cooks

  9. When it’s almost done, cover it and lower the heat and let it cook for an additional 5-10 minutes

  10. Remove the lid, add in the chopped parsley or coriander if using. Sprinkle some nutritional yeast and black salt if available, and enjoy!