Vegan Shakshuka with Roasted Turnip & Green Chickpea Pancakes

Vegan Shakshouka with Green Chickpea Pancakes

A dish called ‘shakshuka’ has been filling my social media feed lately. It’s becoming more common in local brunch spots, which I think is cool because it’s a veg-focused option that isn’t covered in maple syrup or wrapped in bacon but has big flavour and is totally beige-free (why do traditional breakfast-y foods often lack colour?).

Vegan Shakshouka with Green ChickpeaPancakes

I was teaching a cooking class the other night and one of the (awesome) cooks in the catering department where I work had made this for staff meal. I had already eaten (I always eat before I teach or else my brain stops working partway through class), so I was going to say no thank you until he put it down in front of me and I realized that it was all of my favourite things.

Vegan Shakshouka with Green Chickpea Pancakes

You know something really tastes good when you aren’t that hungry and you still notice how delicious it is (and it’s not chocolate). I actually had to stop talking (and working) and sort of hid myself so that nobody noticed, in order to thoroughly enjoy all of the cumin smokiness mixed with the sweet peppers and kidney beans. SO GOOD! I could barely move I was so full, but I still got through class ok and was still thinking about second dinner shakshuka the next morning.

Vegan Shakshouka with Green Chickpea Pancakes

I clearly needed some more (you do too, trust me), which leads us to this post. You’ll usually find shakshuka with eggs baked into it, but it is super easy to make at home without the eggs and maybe with some beans, lentils, homemade baked falafel or….green chickpea pancakes instead?

Vegan Shakshuka with Green Chickpea Pancakes

We made these pancakes the same way that we made these Asian ones, with a base of chickpea flour (or soaked, ground up chickpeas), and lots of veggies. The green comes from blending cilantro right into the batter, like you would in a green smoothie. Don’t like cilantro? (Despite its natural detoxifying powers to remove heavy metals from our systems?!) You can easily sub a different green –spinach will blend smoothly and not add much flavour, kale would be good if you cooked it right away (raw kale purée can get funky over time), parsley would taste good, or any of the above with a bit of fresh mint would be nice too.

Vegan Shakshuka with Green Chickpea Pancakes

The tomato base is really simple, just tomatoes, onions, peppers and garlic. It sounds like I’m dragging you through Italy for the eight millionth time this year, but some toasty cumin seeds send us elsewhere, although I’m not clear where because Google can’t seem to decide. Israel maybe? North Africa?

Vegan Shakshuka with Green Chickpea Pancakes

In our case, we’re not going to focus too much on its origin, because although we’re respecting it’s undeniably delicious roots, it is screaming things in my ears like ‘I hear you’re interested in cancer-fighting foods? Turmeric would be really good in here’ and ‘I don’t contain any cruciferous veg yet, but we’ve had our eye on some turnips’, also, ‘my sauce would work so well with plant-based protein! Every bean would taste good in here!’

Vegan Shakshuka with Green Chickpea Pancakes

Literally every bean. You don’t have to make the fancy pancakes (you should at least once, you’re going to like them) but cooking some beans and adding them to the tomatoes and peppers takes less recipe-reading and planning, so it makes an easy alternative way to turn this into a hearty meal.

Vegan Shakshuka with Green Chickpea Pancakes

The sauce freezes exceptionally well (with or without beans) and is easy enough to re-heat and top with simple things that you already have on hand like avocado slices, chopped fresh herbs and green onions, this lemon-y massaged kale or even a dollop of classic or carrot hummus.

Vegan Shakshouka with Roasted Turnip & Green Chickpea Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tsp Extra Virgin Coconut Oil
  • 3 c Whole Stewed Tomatoes (1 lg bpa-free can) or 6 cups of chopped fresh tomatoes
  • 1 c Passata (strained tomato purée, sold in a jar)
  • 1 Yellow (or red or orange) Pepper, thinly sliced
  • 1 medium Red Onion, thinly sliced
  • 6 Garlic Cloves, thinly sliced
  • 1 Serrano Chili, thinly sliced (optional)
  • 1.5 c cooked Beans/Legumes (optional) (lentils, chickpeas, adzukis, black beans -any!)
  • 1 Tbsp whole Cumin Seeds (or 1.5 tsp ground)
  • ½ tsp ground Coriander Seed
  • ½ tsp Smoked Paprika
  • 1 tsp Turmeric, dried (or 2 tsp if using fresh)
  • Several grinds of Black Pepper (to enhance turmeric absorption)
  • Sea(weed) Salt to taste
  • A squeeze of Lemon Juice at the end
  • 1 tsp Extra Virgin Coconut Oil
  • 3 medium Turnips, cut into wedges
  • 6 Shallots, peeled (and cut in half if large)
  • Sea(weed) Salt, to taste
  • 1-2 cups of fresh cilantro, chopped
  • ½ Serrano Chili, thinly sliced
Green Pancakes
  • ½ c Chickpea Flour
  • ½ c Water
  • ½ bunch of Cilantro (the stem half)
  • 1 Tbsp whole Cumin Seeds
  • 1 tsp Turmeric, dried (or 2 tsp if using fresh)
  • Several grinds of Black Pepper (to enhance turmeric absorption)
  • Sea(weed) Salt to taste
  • ½ medium Red Onion, thinly sliced
  • 2 Garlic Cloves, minced
  • Extra Virgin Coconut Oil (for cooking)
For the Shakshouka:
  1. In a wide pot or pan, on medium heat, add the cumin seeds and stir until you can smell them (less than a minute).
  2. Add the coconut oil, onions and garlic and continue to sauté until the onions have softened.
  3. Add the rest of the spices and the peppers and chilies and continue to stir.
  4. Add the tomatoes and beans (if using) and bring to a simmer for 10-15 minutes.
  5. Adjust seasoning (s&p) and finish with lemon juice.
For the Toppings:
  1. Preheat the oven to 350*F
  2. Toss the turnips and shallots with coconut oil and sea(weed) salt on a parchment-lined baking sheet and roast until cooked (20 minutes or so)
  3. While still warm, serve on top of warm shakshouka sauce along with the fresh cilantro and chili slices.
For the Green Pancakes:
  1. Whisk together the chickpea flour and water and let sit for at least 30 minutes (or overnight in your fridge)
  2. Pour into a blender with the cilantro, turmeric, pepper and sea(weed) salt and blend until very smooth.
  3. Pour into a bowl and stir in the garlic, onions and cumin seeds.
  4. Heat up a cast iron pan (or any other pan), and cook the pancakes in e.v. coconut oil until golden (green) on both sides and cooked through (you can re-warm them in the oven before serving).
  5. Cut into wedges and serve with the shakshouka and veggies (or just eat them as they are with a little salad).


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4 Responses to Vegan Shakshuka with Roasted Turnip & Green Chickpea Pancakes

  1. Dana McIntyre October 4, 2016 at 2:37 pm #

    I’m so happy to hear that Kate, thank you!!!

  2. Kate October 1, 2016 at 3:17 pm #

    This is AWESOME, I really, really enjoyed it. I’d never heard of shakshuka before (what a fun word to say), but now I’m a huge fan. I’m making it again this weekend to give to a friend with a newborn.
    It’s extremely flavourful.

  3. Dana McIntyre February 23, 2016 at 7:15 am #

    Thank you Elaine!

  4. Elaine @ foodbod February 22, 2016 at 11:09 pm #

    I like your version of shakshuka, and LOVE the pancakes :)

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