Moroccan Chickpea Bowls are simple, packed with flavor and super quick to make! They’re hearty, filling, warming and full of comfort! It’s a great pantry recipe to have on hand for any meatless night of the week!
These Moroccan Chickpea Bowls are stuffed with chickpeas simmered in a fire roasted tomato sauce spiced with a blend of garam masala, chili powder, cumin, turmeric, cinnamon and ginger. The stew is served over a bed of perfectly cooked and fluffy cousous and topped with cooling greek yogurt, tangy feta and crisp chopped cucumber and herbs. I’m telling you these bowls are magic! For real, I was 100% sure this plant based meal was going to be two thumbs down for my husband who believes every meal is incomplete without meat. My mind was blown when he said he loved everything about it!
Substitutions for Moroccan Chickpea Bowls
These bowls are easily thrown together with a few pantry items and a couple optional toppings. Here are some alternative suggestions for changing things up.
- As noted in the recipe below, if you don’t have fire roasted tomatoes on hand, just use regular canned tomatoes, They can be crushed, diced, whole or whatever. If they’re whole, just crush them in the pan with the back of a spoon, or using your hands, crush the tomatoes by squeezing them before adding to the pan.
- No dried apricots? Raisins, dates or prunes will taste great too!
- Instead of couscous, try rice or quinoa or pearled couscous.
- I like to use a broth when I cook coucous because it gives a little more flavor to the meal. But you can use any flavor of broth you have on hand, or just use water.
Make Ahead & Storage Tips
- This a great recipe for weekend meal prep. The stewed chickpeas come together quickly and store well in an airtight container in the fridge. You can also prepare the couscous in advance. To assemble meal prep bowls, divide chickpeas and couscous between your lidded containers. Cover and store in fridge. You can also prep toppings in advance as well. Just store separately from the chickpea bowls. When you’re ready to eat, reheat the chickpeas, top with any toppings and you’re ready to eat!
- This recipes is also ideal for freezing leftovers. Make a large batch of the stewed chickpeas, transfer mixture to a freezer safe container and keep in the freezer to use for another day.
If you make these Moroccan Chickpea Bowls make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Moroccan Chickpea Bowls
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: About 4 Bowls 1x
- Category: Main
- Cuisine: Moroccan
Ingredients
1 Tbsp. EVOO
1/2 yellow onion, chopped
2 small to medium carrots, chopped
2 cloves garlic, minced
1 1/2 tsp. garam masala
1 tsp. chili powder
1 tsp. cumin
1 tsp. turmeric
1/2 tsp. cinnamon
1/2 tsp. powdered ginger
14 oz. can fire roasted diced tomatoes (use any canned tomatoes available)
14 oz. can garbanzo beans
1/2 c. low sodium vegetable broth
1/4 c. chopped dried apricots
1/2 lemon, juiced
Salt and pepper to taste
Couscous:
1 tsp. EVOO
1 c. couscous
1 c. low sodium chicken broth
Additional Toppings:
1 english cucumber, chopped
1/2 c. cilantro chopped
1/2 c. fresh dill, chopped
Crumbled Feta
Greek yogurt
Pita bread, toasted lightly under broiler
Instructions
Warm EVOO over medium high heat. Saute onion and carrots for about 5 minutes until tender and translucent. Add in garlic and saute for another minute. Add in garam masala, chili powder, cumin, turmeric, cinnamon and ginger. Cook for another minute while stirring. Add in tomatoes, garbanzo beans, broth, apricots, lemon juice, salt and pepper. Lower heat to a simmer, and cook for about 5 to 7 minutes until liquid is mostly evaporated and becomes stew-like.
To prepare couscous, heat 1 tsp. EVOO over medium heat. Add couscous and cook for 2 to 4 minutes, until couscous starts turning just lightly browned and fragrant. Add in vegetable broth, cover and remove from heat. Set aside. When ready to serve, remove lid and fluff with fork.
To assemble bowls, divide couscous, garbanzo beans, cucumber and herbs between bowls. Serve with greek yogurt and toasted pita bread.
Keywords: vegetarian, moroccan chickpea bowls, moroccan chickpeas, vegetarian recipe, pantry recipe, couscous, garbanzo bean recipe
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