Moroccan Magic Spiced Chickpea Bowls with Lemontahini Drizzle
Table of Contents
Recipe Introduction
Quick Hook
Ever feel like your lunches are a bit, well, blah? I get it! Enter these incredible Moroccan Spiced Chickpea Bowls . They're packed with flavour, thanks to warm spices and a zingy dressing.
Honestly, these bowls are my go-to lunch.
Brief Overview
These Buddha Bowls have roots in North African cuisine. They're a celebration of vibrant, plant based flavours. This is an easy recipe.
It'll take about 50 minutes total. You'll get four servings. Perfect for meal prep!
Main Benefits
Chickpea Bowl is a nutritional powerhouse! They are high in protein and fibre. They are perfect for a healthy and satisfying meal, and will have you wondering why you didn't make it before! What makes these Vegan Moroccan bowl so special?
The combo of spiced Spiced Chickpeas , roasted veggies, and that dreamy Lemon tahini dressing .
Craving some serious flavor? These Moroccan Spiced Chickpea Bowls are the answer!
These aren't your average chickpea bowls , no way!
Why You'll Love This Moroccan chickpea recipe
This recipe is my absolute favourite for a quick and easy lunch. They are also a delightful introduction to Plant based Moroccan food .
Roasting the vegetables brings out their natural sweetness. The Moroccan chickpea recipe creates a base that is super flavorful. I once made these for a picnic.
My friends couldn't stop raving about them!
The Secret is in the Spices
The magic of these bowls lies in the spice blend. Cumin, coriander, paprika, and a touch of turmeric create a warm and inviting flavour profile.
The Roasted vegetable chickpea bowl is very versatile! Don’t be scared to adjust the spices to your liking.
make-ahead Lunches - Pro-Tip
These bowls are ideal for meal prepping. Roast your vegetables, cook the couscous, and whip up the dressing on Sunday.
Then, assemble your make-ahead Lunches throughout the week. Talk about a game changer! This is honestly a lifesaver on busy weekdays.
Alright, let's talk ingredients for our Moroccan Spiced Chickpea Bowls ! I can't wait for you to try this vegan Moroccan bowl . Honestly, it's one of my go-to make-ahead Lunches !
Ingredients & Equipment
Main Ingredients
Okay, so, here's what you'll need for these Chickpea Bowls .
- Olive oil: 2 tablespoons (30 ml) Extra virgin is always a win.
- One large onion, chopped. About 1 cup .
- Garlic: 2 cloves , minced. Fresh is best, always.
- Cumin: 1 teaspoon (5 ml). Get a good quality one!
- Coriander: 1 teaspoon (5 ml).
- Smoked paprika: ½ teaspoon (2.5 ml). This adds such a lovely depth.
- Turmeric: ½ teaspoon (2.5 ml).
- Cayenne pepper: ¼ teaspoon (1.25 ml). Optional but it gives a kick.
- Chickpeas: Two 15-ounce cans (800g total), rinsed. Key ingredient for Chickpea Bowl .
- Vegetable broth: 1/2 cup (120 ml).
- Lemon juice: 1 tablespoon (15 ml). Freshly squeezed is best.
- Salt and pepper: To taste.
For the roasted veggies:
- Sweet potato: One medium, diced (about 1 ½ cups ).
- Red bell pepper: One, diced (about 1 cup ).
- Zucchini: One, diced (about 1 ½ cups ).
- Olive oil: 2 tablespoons (30 ml).
- Salt and pepper: To taste.
And that amazing Lemon tahini dressing :
- Tahini: ¼ cup (60 ml). Make sure its runny enough, to make it easy to whisk.
- Lemon juice: 2 tablespoons (30 ml).
- Water: 2 tablespoons (30 ml).
- Garlic: 1 clove , minced.
- Salt: To taste.
Serving Time:
- Couscous: 1 cup (180g).
- Broth: 1 ½ cups (360 ml).
- Fresh cilantro: Optional, for garnish.
- Red pepper flakes: Optional, for garnish.
Seasoning Notes
Cumin and coriander? They're your base for that authentic Moroccan chickpea recipe vibe. Smoked paprika adds a smoky depth, and the cayenne? Well, that’s up to you if you want a bit of heat! You can easily swap ground ginger for turmeric.
Equipment Needed
You don’t need anything fancy for these Buddha Bowls , promise.
- Large skillet or pot.
- Baking sheet.
- Mixing bowls.
- Measuring cups and spoons.
- Cutting board and knife.
- Small whisk or fork, for the lemon tahini dressing .
Honestly, a decent frying pan is the real MVP here. Don’t have a baking sheet? Use a roasting tin! Making this Roasted vegetable chickpea bowl is way simpler than you think.
The spiced chickpeas taste amazing.
Cooking Method: Unleash Moroccan Magic with These Spiced Chickpea Bowls!
Want a taste of Marrakech without the airfare? Honestly, these Moroccan Spiced Chickpea Bowls are the bee's knees. We are going to show you how to create this easy Buddha Bowls .
It's plant based deliciousness that's ready in under an hour! Perfect for make-ahead Lunches . So grab your apron, and let's dive in!
Prep Steps: Mise en Place Like a Pro!
First things first, get organized. It's all about the mise en place , darling! Dice the onion, garlic, sweet potato, bell pepper, and zucchini.
Rinse and drain those chickpeas. Get your spices ready. It is a game changer, trust me. Having everything prepped will make the process a breeze.
A safety reminder: Make sure your cutting board is stable. Keep your fingers out of the way of the knife! Safety first!
step-by-step: From Raw to Radiant
Here's how to make your Moroccan chickpea recipe :
- Preheat your oven to 400° F ( 200° C) . I learnt it the hard way, don't forget it!
- Toss the diced sweet potato, bell pepper, and zucchini with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 20- 25 minutes , flipping halfway, until tender and caramelized. Visual cue: they should be slightly browned.
- While the veggies roast, cook 1 cup couscous with 1 ½ cups vegetable broth. Bring it to a boil, then simmer for 5 minutes. Fluff with a fork.
- In a skillet, sauté chopped onion and garlic. Add the spices: 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon smoked paprika, ½ teaspoon turmeric, and cayenne pepper (if using). Cook for 1 minute until fragrant. Ah! the aromas!
- Add rinsed and drained chickpeas and 1/2 cup vegetable broth. Simmer for 10 minutes . Stir in 1 tablespoon lemon juice.
- Make the lemon tahini dressing. Whisk together ¼ cup tahini, 2 tablespoons lemon juice, 2 tablespoons water, and minced garlic.
- Assemble the Chickpea Bowls : Couscous, spiced chickpeas, roasted vegetables, then drizzle that amazing lemon tahini dressing over the top.
Pro Tips: Level Up Your Bowl Game
Want to take your Roasted vegetable chickpea bowl to the next level? Try toasting the cumin and coriander seeds before grinding them for a deeper flavor.
Common mistake? Overcrowding the baking sheet give those veggies space to caramelize! You can roast the vegetables and cook the couscous ahead of time for easier make-ahead Lunches .
Spiced Chickpeas are also delicious cold.
This Vegan Moroccan bowl is truly something special, offering a taste of the exotic with familiar, comforting flavors. Enjoy! This is my personal favorite way to enjoy this Moroccan Spiced Chickpea Bowls .
Recipe Notes: Making Your Moroccan Spiced Chickpea Bowls Shine
Right, let's talk about the nitty gritty. These Chickpea Bowls are pretty straightforward, but there are a few things that can really elevate them. Honestly, it's all about the details, innit?
Serving Suggestions: Make it Pretty!
Presentation is everything, even if you're just eating alone.
Plating is important. I like to arrange the couscous in a neat pile. Then I top it with the spiced chickpeas and roasted veg.
Don’t forget a generous drizzle of that lemon tahini dressing . A sprinkle of fresh cilantro makes it look extra fancy.
For sides, a simple cucumber and mint salad is fab. It adds a refreshing contrast. Or, grab some toasted pita bread. Perfect for scooping up every last bit.
Storage Tips: make-ahead Lunches Sorted
Leftovers? Lucky you!
These Chickpea Bowls keep well in the fridge for up to three days. Store the components separately if possible. This prevents the couscous from getting soggy.
Freezing isn't ideal for the couscous, but you can freeze the Spiced Chickpeas and roasted vegetables together. Just thaw them overnight and reheat in a pan.
About 160° F ( 71° C) is perfect.
Reheating is a doddle. Just pop them in the microwave or warm them gently on the hob. Make sure everything is piping hot before serving.
Variations: Playing Around
Fancy a change?
For a gluten-free version, swap couscous for quinoa or cauliflower rice. Easy peasy.
Want a bit more oomph ? Chuck in a chopped jalapeno with the roasted veg for a kick. Honestly, a Vegan Moroccan bowl is where you can add and subtract according to your taste and preferences.
Nutrition Basics: Goodness in a Bowl
These Buddha Bowls aren’t just tasty. They’re good for you too. One serving racks up to about 550 calories. You get 20g of protein and 15g of fiber. Not too shabby, eh?
Chickpeas are a brilliant source of plant based protein. The roasted vegetables give you loads of vitamins. All that plant based Moroccan food is a win-win.
Right then, you're all set to whip up some amazing Moroccan chickpea recipe . Don't be afraid to experiment. Have fun with it! These Roasted vegetable chickpea bowl are forgiving, after all.
Frequently Asked Questions
Can I make Moroccan Spiced Chickpea Bowls ahead of time? I'm a busy bee!
Absolutely! You can definitely prep components of these bowls in advance. Roast the vegetables, cook the couscous, and even make the lemon tahini dressing a day or two ahead. Just store everything separately in the fridge and assemble when you're ready to eat.
It's perfect for those "I can't be bothered to cook" evenings, isn't it?
What's the best way to store leftover Moroccan Spiced Chickpea Bowls? Will they still be good?
Leftovers are your friend! Store your Moroccan Spiced Chickpea Bowls in airtight containers in the refrigerator for up to 3-4 days. When reheating, you might want to add a splash of water to the chickpeas and vegetables to prevent them from drying out.
They taste just as good the next day sometimes even better, as the flavors have had more time to meld!
I'm not a big fan of couscous. What else can I serve with these Moroccan Spiced Chickpeas?
No worries, couscous isn't everyone's cup of tea! You can easily substitute it with other grains or grain like alternatives. Quinoa, brown rice, or even cauliflower rice would work beautifully. For a completely different twist, try serving the chickpeas over a bed of mixed greens for a lighter, salad style option.
My family likes things a bit spicier. How can I add more heat to these Moroccan Spiced Chickpea Bowls?
Spice is the spice of life, as they say! To kick up the heat in your Moroccan Spiced Chickpea Bowls, you have a few options. You can add a pinch more cayenne pepper to the chickpea mixture or toss a chopped jalapeño pepper in with the roasting vegetables.
A sprinkle of red pepper flakes at the end is also a simple way to add a fiery finish.
I'm allergic to tahini! Can I still make the lemon tahini drizzle, or is there a substitute?
Absolutely, don't fret! While tahini gives that signature nutty flavor and creamy texture, you can substitute it. Almond butter is a good alternative, although it will have a slightly different flavor profile. You could also try using sunflower seed butter or even plain Greek yogurt for a tangier dressing.
Just adjust the lemon juice and water to get the desired consistency.
Are these Moroccan Spiced Chickpea Bowls healthy? I'm trying to eat more plant based meals!
You've come to the right place! These bowls are packed with goodness. Chickpeas are a fantastic source of protein and fiber, and the roasted vegetables provide plenty of vitamins and minerals. Plus, using olive oil and a lemon tahini dressing keeps the fats relatively healthy.
Just be mindful of portion sizes to keep things balanced. It's a win-win for your taste buds and your health!
Moroccan Magic Spiced Chickpea Bowls With Lemont
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550 calories |
|---|---|
| Fat | 25g |
| Fiber | 15g |