Vegan Shakshuka with Chickpea Flour Eggs
This vegan shakshuka combines fluffy chickpea flour eggs with a smoky fire-roasted tomato sauce, made effortlessly in the pressure cooker for bold flavor and comfort.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- ½ cup Chickpea flour
- ½ cup Water
- ¼ teaspoon Kala namak salt for egg flavor
- 2 tablespoon Olive oil
- 1 medium Onion finely diced
- ½ teaspoon Kosher salt
- 1 medium Red bell pepper finely diced
- 3 cloves Garlic minced
- ¼ teaspoon Black pepper
- 1 teaspoon Smoked sweet paprika
- 1 teaspoon Ground cumin
- ½ teaspoon Dried thyme leaves
- ¼ teaspoon Red pepper flakes adjust to taste
- 2 cans Fire-roasted crushed tomatoes
- 1 tablespoon Coconut sugar or brown sugar
- 2 tablespoon Fresh parsley chopped
- 2 tablespoon Fresh cilantro chopped
Instructions
Instructions
- In a small bowl, whisk together chickpea flour, water, and kala namak salt until smooth. Set aside to rest.
- Heat olive oil in a pressure cooker using the sauté mode. Add diced onion and kosher salt, and sauté for 5–6 minutes until softened.
- Add diced red bell pepper and cook for another 4–5 minutes. Stir in minced garlic, black pepper, and smoked paprika and toast for a minute.
- Pour in fire-roasted tomatoes, cumin, thyme, red pepper flakes, and coconut sugar. Stir well to combine.
- Spoon chickpea flour batter into dollops onto the sauce. Cover and simmer for 15–18 minutes until firm.
- Quick release the pressure. Optionally let natural release for thicker texture. Garnish with chopped parsley and cilantro before serving.
Notes
Tastes best fresh from the pot with crusty bread. You can store in the fridge for 3-4 days or freeze the sauce separately for up to 2 months.