Ingredients
Before we start, let’s gather everything you need. Moroccan-spiced chickpea bowls are simple, but each ingredient plays a role in building layers of flavor.
For the Chickpeas:
- 2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp ground cinnamon
- ½ tsp turmeric
- 1 tbsp olive oil
- Salt and pepper to taste
For the Grain Base:
- 1 cup cooked quinoa, couscous, or brown rice
For the Vegetables:
- 1 sweet potato, cubed
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
For the Dressing:
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 2 tbsp water (or more to thin)
- Pinch of salt
Optional Toppings:
- Fresh parsley or cilantro
- Sliced almonds or pistachios
- Raisins or dried apricots
- A dollop of yogurt or a sprinkle of feta (if not vegan)
Step-by-Step Guide to Building Your Bowl
1. Roast the Vegetables
Roasted veggies are the heart of this dish. They add depth, sweetness, and a bit of char that ties everything together.
- Preheat your oven to 400°F (200°C).
- Toss the sweet potato, zucchini, and red bell pepper with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread them evenly on a baking sheet and roast for 20–25 minutes, stirring halfway through, until golden and tender.
The caramelized edges of the sweet potato? That’s where the magic happens.
2. Spice Up the Chickpeas
Here’s where the Moroccan twist really comes to life.
- In a large skillet, heat olive oil over medium heat.
- Add the chickpeas along with cumin, smoked paprika, coriander, cinnamon, turmeric, salt, and pepper.
- Sauté for 5–7 minutes until the chickpeas are lightly crispy and coated in the spices.
Pro tip: Taste as you go! Adjust the seasoning to your liking.
3. Cook Your Grain Base
Quinoa, couscous, or rice—it’s your choice.
- For quinoa, rinse it well before cooking to remove its natural bitterness. Use a 2:1 water-to-quinoa ratio and simmer until fluffy.
- Couscous is a quicker option. Pour boiling water over it, cover, and let it steam for 5 minutes.
- Brown rice takes a bit longer, but its nutty flavor is worth the wait.
Make it ahead if you’re short on time.
4. Whip Up the Tahini Dressing
A good dressing is the cherry on top, and this creamy tahini sauce is no exception.
- In a small bowl, whisk together tahini, lemon juice, maple syrup (or honey), water, and a pinch of salt.
- Adjust the consistency by adding more water, one tablespoon at a time. You want it pourable but not runny.
This dressing ties all the components together with a nutty, tangy sweetness.
A Moroccan Feast in a Bowl
There you have it—a Moroccan-spiced chickpea bowl that’s easy to make, bursting with flavor, and endlessly customizable. Whether you’re cooking for one or feeding a crowd, this recipe is sure to impress.
So, what are you waiting for? Grab those spices, preheat the oven, and get ready to fall in love with this vibrant dish. Your taste buds will thank you!
