Moroccan Chickpea Bowl (Printable Version)
Spiced roasted chickpeas and vegetables with creamy lemon-tahini sauce, served over quinoa.
# Ingredient List:
→ 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
# How to Make:
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 until evenly coated.
03 - In a mixing bowl, combine the drained chickpeas with 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, then 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 with a slight crunch.
05 - While the chickpeas and vegetables 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. Layer the roasted vegetables and spiced chickpeas on top, drizzle generously with lemon-tahini sauce, and garnish with fresh cilantro or parsley and lemon wedges.
# Expert Tips:
01 -
- The spice blend transforms simple pantry chickpeas into something that tastes like it took hours, not minutes.
- That lemon tahini sauce is the kind of thing you will start putting on everything, from salads to toast to straight off a spoon.
02 -
- Crowded pans steam instead of roast, so use two separate baking sheets or the chickpeas will never get crispy.
- Tahini sauce thickens as it sits, so whisk in a splash of water right before serving if it has been resting for more than ten minutes.
03 -
- Pat the chickpeas completely dry with a clean towel before seasoning, because excess moisture is the enemy of crispiness.
- Double the lemon tahini sauce and keep the extra in the fridge for up to five days, as it transforms sandwiches, grain bowls, and roasted vegetables with almost no effort.