Natural Born Feeder

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Blog Recipes

Chickpea Shakshuka

Chickpea Shakshuka

My favourite recipe chickpea scramble meets my other favourite kind of breakfast – shakshuka. This is so yum especially if you guys already love the chickpea scramble this just adds so much extra flavour without adding too much time, I swear!  If you are new to natural born feeder you may be wondering about nutritional yeast, it’s a simple in active yeast that you can pick up in most stores/health food and supermarkets that is a great supplement to add to a vegan dish in order to give it a cheesy flavour – have I sold it to you yet? If not, it’s also pretty cheap. A tub is about €4 and it lasts months- unless you’re making chickpea scramble every day – in that case maybe just 1 month! Anyway, I hope you love this recipe and once again thanks for visiting my site J

Chickpea Shakshuka



  • 1 tin chickpeas
  • 1 tbsp. oil
  • 3-4 tbsp. nutritional yeast



  • 1 tbsp. paprika
  • 1 tbsp. cumin
  • 1 tsp coriander ground
  • 1 tsp cayenne- optional
  • 1 tsp turmeric –optional


  • 1 tin chopped tomatoes
  • 1 pepper diced very finely as you want it to cook fast
  • ½ red onion sliced finely
  • 1 clove of garlic peeled and crushed
  • 1 tbsp. oil


  • Fresh herbs to garnish like coriander/parley/mint and some ripe avocado chunks
  1. In a small bowl combine the spices.
  2. Using a frying pan (high rise so nothing spills) add the first 1 tbsp. of oil and the chickpeas over medium to high heat. Mash the chickpeas using a fork or potato masher leaving a few half mashed and visible.
  3. Next ,tip in ½ of the spice mixture and all of the nutritional yeast stirring and cooking for 2 minutes- remove from the heat and place the chickpea scramble onto a plate or in a bowl & to one side.
  4. Put the frying pan back over the hob on high heat and add the last 1 tbsp. of oil and the diced onion, fry for 2-3 minutes until golden and soft, toss in the garlic, peppers and the rest of the spices stirring for a 2-3 minute. Pour in the chopped tomatoes and let the sauce come to a boil. Turn the heat off and make 3 wells using a spoon or spatula.
  5. Spoon in the chickpea scramble in sections garnish with fresh herbs and avocado – and serve it up.

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