Moroccan Chickpea Bowl (Printer-Friendly)
Spiced chickpeas and roasted vegetables with lemon-tahini drizzle for a vibrant, 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 250g)
05 - 1 tablespoon olive oil
06 - Salt and black pepper, to taste
→ Spiced Chickpeas
07 - 2 cans chickpeas (15 oz each), 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 for consistency)
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
# How-To Steps:
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, 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 evenly coated. Spread 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-friendly consistency.
06 - Divide the cooked quinoa or rice among four bowls. Top each with the roasted vegetables and spiced chickpeas. Drizzle generously with the lemon-tahini sauce and garnish with fresh chopped herbs and lemon wedges.
# Expert Advice:
01 -
- The spice blend transforms humble pantry staples into something that smells like a Marrakech market stall.
- Everything roasts on sheet pans, which means cleanup is almost nothing and you can multitask while the oven does the work.
- The lemon tahini sauce is the kind of thing you will start putting on everything from salads to toast.
02 -
- Wet chickpeas will steam instead of roast, so pat them thoroughly dry with a clean kitchen towel before seasoning.
- The tahini sauce thickens as it sits, so you may need to stir in a splash of water when you serve leftovers the next day.
03 -
- Doubling the spice coating on the chickpeas and letting them sit for ten minutes before roasting intensifies the flavor dramatically.
- Making the tahini sauce first and letting it rest while everything cooks gives the garlic time to mellow into the lemon juice.