Moroccan Chickpea Bowl (Printable Version)
Spiced chickpeas and roasted vegetables with a zesty lemon-tahini drizzle for a nourishing meal.
# What You 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 (14 oz each) chickpeas, drained and rinsed
08 - 2 tablespoons 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
# Method:
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 prepared 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 2 tablespoons olive oil, ground cumin, coriander, smoked paprika, cinnamon, cayenne pepper (if using), salt, and black pepper. Toss until the chickpeas are thoroughly coated, then spread them in a single 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, drizzle-able consistency.
06 - Divide the cooked quinoa or rice among four bowls. Top each with a generous portion of the roasted vegetables and spiced chickpeas. Drizzle with the lemon-tahini sauce and garnish with fresh chopped herbs and lemon wedges.
# Expert Tricks:
01 -
- It hits every note: smoky, bright, creamy, and crunchy, all in one bowl.
- Everything roasts on a single sheet pan, which means cleanup is almost embarrassingly easy.
- The tahini sauce is so good you will want to put it on everything from salads to toast.
02 -
- Do not skip drying the chickpeas after rinsing, because excess moisture prevents them from getting crispy.
- The tahini sauce will thicken as it sits, so whisk in a splash of water right before serving to bring it back.
03 -
- Toss the chickpeas halfway through roasting and give the vegetables their own sheet pan so everything gets enough direct heat to caramelize properly.
- Make double the tahini sauce and keep the extra in a jar in the fridge for grain bowls, roasted carrots, or dipping raw vegetables throughout the week.