Moroccan Chickpea Bowl (Print Version)
Spiced chickpeas with roasted vegetables and lemon-tahini drizzle for a nourishing Moroccan-inspired bowl.
# What You'll Need:
→ Roasted Vegetables
01 - 1 red bell pepper, diced
02 - 1 small red onion, sliced
03 - 1 small zucchini, sliced
04 - 2 cups cauliflower florets (about 9 oz)
→ Spiced Chickpeas
05 - 2 cans (14 oz each) chickpeas, drained and rinsed
06 - 2 tbsp olive oil
07 - 2 tsp ground cumin
08 - 1½ tsp ground coriander
09 - 1 tsp smoked paprika
10 - ½ tsp ground cinnamon
11 - ½ tsp cayenne pepper (optional)
12 - Salt and black pepper, to taste
→ Lemon-Tahini Sauce
13 - 3 tbsp tahini
14 - 2 tbsp fresh lemon juice
15 - 1 garlic clove, minced
16 - 2 tbsp water, plus more as needed
17 - ½ tsp ground cumin
18 - Salt, to taste
→ For Serving
19 - 2 cups cooked quinoa or rice
20 - Fresh cilantro or parsley, chopped
21 - Lemon wedges
# How to Make It:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
02 - Spread the diced bell pepper, sliced red onion, zucchini, and cauliflower florets on one baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and black pepper, and toss to coat evenly.
03 - In a mixing bowl, combine the drained chickpeas with the remaining 1 tablespoon olive oil, ground cumin, coriander, smoked paprika, cinnamon, cayenne pepper (if using), salt, and black pepper. Toss until the chickpeas are thoroughly coated. Spread in an even layer on the second baking sheet.
04 - Place both baking sheets in the oven and roast for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are golden and slightly crispy.
05 - While the vegetables and chickpeas roast, whisk together the tahini, lemon juice, minced garlic, water, ground cumin, and salt in a bowl until smooth. Add additional water as needed to reach a pourable, drizzleable consistency.
06 - Divide the cooked quinoa or rice among four bowls. Arrange the roasted vegetables and spiced chickpeas over the grains. Drizzle generously with the lemon-tahini sauce and finish with a scattering of fresh herbs and lemon wedges on the side.
# Expert Advice:
01 -
- The spice blend on those chickpeas turns something ordinary into the kind of crispy, fragrant bites you cannot stop eating straight off the pan.
- Everything roasts on sheet trays so cleanup is almost nothing, which matters more than we like to admit.
- That lemon tahini sauce is the sort of thing you will start putting on everything from salads to toast.
02 -
- If you crowd the vegetables on the pan they will steam instead of roast, and you will miss that gorgeous caramelization entirely.
- The tahini sauce thickens as it sits so whisk in a splash of water right before serving to bring it back to life.
03 -
- Pat the chickpeas completely dry after rinsing because even a little moisture prevents that satisfying crispy exterior.
- Double the sauce recipe without question because you will want it on everything else you cook this week.