Moroccan Chickpea Bowl (Print Version)
Spiced chickpeas and roasted veggies with creamy lemon-tahini drizzle for a nourishing, flavor-packed meal.
# 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)
05 - 1 tablespoon olive oil
06 - Salt and black pepper, to taste
→ Spiced Chickpeas
07 - 2 cans (15 oz each) chickpeas, drained and rinsed
08 - 1 tablespoon olive oil
09 - 2 teaspoons ground cumin
10 - 1½ teaspoons ground coriander
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon ground cinnamon
13 - ½ teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste
→ Lemon-Tahini Sauce
15 - 3 tablespoons tahini
16 - 2 tablespoons fresh lemon juice
17 - 1 garlic clove, minced
18 - 2 tablespoons water (more as needed)
19 - ½ teaspoon ground cumin
20 - Salt, to taste
→ For Serving
21 - 2 cups cooked quinoa or rice
22 - Fresh cilantro or parsley, chopped
23 - Lemon wedges
# Step-by-Step Guide:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
02 - Arrange 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 until evenly coated.
03 - In a mixing bowl, toss the drained chickpeas with the remaining 1 tablespoon olive oil, ground cumin, coriander, smoked paprika, cinnamon, cayenne pepper (if using), salt, and black pepper until well coated. Spread in an even layer on the second prepared 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 small bowl until smooth. Add additional water as needed to reach a pourable consistency.
06 - Divide the cooked quinoa or rice among four bowls. Top with the roasted vegetables and spiced chickpeas. Drizzle generously with the lemon-tahini sauce and garnish with fresh herbs and lemon wedges.
# Expert Suggestions:
01 -
- The spice blend on those roasted chickpeas is genuinely addictive, and you will catch yourself eating them straight off the baking sheet before they ever reach a bowl.
- Everything roasts on one or two pans, which means cleanup is almost nothing and your kitchen smells incredible for hours afterward.
02 -
- Wet chickpeas will steam instead of roast, so spread them on a clean kitchen towel and roll them around until they are thoroughly dry before adding oil and spices.
- Tahini seizes and thickens when lemon juice hits it, which is normal, so just keep adding water and whisking patiently until it becomes silky again.
03 -
- Double the spice mixture and keep the extra in a small jar, because you will absolutely want to sprinkle it over roasted carrots, sweet potatoes, or even popcorn later in the week.
- Let the chickpeas rest on the baking sheet for two or three minutes after pulling them from the oven, because they crisp up further as they cool and handle better when assembling bowls.