Mains | Breakfast

Easy Vegan Shakshouka
with Chickpea Pittas

If you’ve ever struggled with vegetarian or vegan food as a standalone, main meal in itself (as opposed to just “without the meat”), look to middle eastern and North African foods. I’m a big fan of these dishes (shakshouka, tabbouleh, tajines etc) as they full of herbs and spices – and this is really what makes it. Another way to add that something extra to vegetables is with nuts and seeds. As a snack or lunch, you could eat the chickpea pittas with a bowl of hummus (drizzle over some chilli oil and top with seeds).


Vegan Shakshouka with Chickpea Pittas

Portion: 2+

Shakshouka ingredients: 

  • 2 peppers (I used red)
  • 1 red onion 
  • 1/2 courgette 
  • 8 vine tomatoes (small-medium)
  • Tin of chopped tomatoes
  • 1 large or 2 small avocados
  • 1 cup dairy-free yoghurt
  • 1 handful coriander 
  • 1 handful parsley
  • 7-8 mint leaves
  • 3 cloves garlic
  • 3 tbsp harissa seasoning or paste
  • 1 tsp turmeric
  • 1 tsp date or maple syrup
  • Squeeze of lemon juice
  • Drizzle of avocado oil

Chickpea pitta ingredients:

  • 1 tin chickpeas
  • 1 cup GF flour 
  • 3 cloves garlic
  • 1 tsp baking powder
  • 1 tsp xantham or psyllium fibre
  • Optional: 2 tsp mixed herbs
  • Pinch of salt


1. Set the oven to 190 degrees C or gas mark 5. 

2. Thinly slice the peppers (2), onion (1) and courgette (1/2) lengthways, finely dice the garlic cloves (3) and chop the tomatoes in half.

3. Transfer veg to a large oven dish (traditionally this is cooked in a large skillet, however, I don’t have one big enough, plus I prefer the ‘stick it in the oven and leave it approach’.) Drizzle a little avocado oil over the vegetables and shake or stir well.

4. Add your tinned tomatoes to the dish along with 1 tsp date or maple syrup and 3 tbsp harissa seasoning. Mix well. Place in the oven for about 45 mins.

5. Now you can make the pittas. Blend 1 tin of chickpeas and 3 cloves of garlic into a thick paste.

6. In a mixing bowl, add the dry ingredients: 1 cup of gluten-free flour, 1 tsp baking powder, 1 tsp xantham or psyllium fibre, 2 tsp mixed herbs and a pinch of Himalayan salt. Mix well.

7. Add the chickpea and garlic paste into the bowl, along with a drizzle of avocado oil and 3 tbsp water. Mix well with your hands and create a ball. 

8. Divide your ball into four. Sprinkle a little gluten-free flour on your work surface and roll one of these quarters into a rough circle, about 1 cm thick. 

9. Heat up a frying pan (dry) on medium heat. Place your pitta into the pan for 1.5 mins, then flip and cook for 1.5 mins on the other side. Will this is cooking, roll your next pitta and repeat the process.

10. Blend the yoghurt (1/2 cup), 4 mint leaves, 1 tsp turmeric and squeeze of lemon juice together.

11. Remove your shakshouka from the oven when ready (the tomato halves should be softened but retain their shape). Slice your avocado in half, remove the stones and peel. Bed the avocado halves in the dish and pour the yoghurt mix into the dent left by the stone. You can pour over the rest of yoghurt if you like or as you go.

12. Slice your parsley (handful), coriander (handful) and mint (3-4 leaves). Sprinkle this over the top.