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Radiant Moroccan Chickpea Delight Bowl

Experience the fusion of clean eating and comfort food in our Radiant Moroccan Chickpea Delight Bowl. Infused with warming spices and enriched with chickpea goodness, layered on a bed of fluffy couscous, and garnished with refreshing herbs and tangy toppings, this recipe is a celebration of flavors ...
3
45 min
TOTAL TIME
721
CALORIES
$2.30
PER SERVING
Radiant Moroccan Chickpea Delight Bowl
Ingredients
SPICED CHICKPEAS
6 SERVINGS
Turmeric
1 tsp turmeric
Olive Oil
1 tbsp olive oil
Cayenne Pepper
1 dash cayenne pepper
Cumin
1 tbsp cumin
Canned Fire Roasted Diced Tomatoes
28 oz canned fire roasted diced tomatoes
Onion
1/4 cup onion
finely chopped
Chili Powder
1 tbsp chili powder
Garam Masala
1 tsp garam masala
Ground Cinnamon
1 dash ground cinnamon
Sea Salt
1 tsp sea salt
Garlic
1 clove garlic
peeled and finely minced
Canned Chickpeas
28 oz canned chickpeas
drained and rinsed
BOWL COMPONENTS
Cucumber
1 medium cucumber
diced
Olive Oil
1 tbsp olive oil
Couscous
2 cups couscous
cooked as per packet instructions
Fresh Mint
2 tbsp fresh mint
finely chopped
Pita Bread Wedges
6 whole pita bread wedges
toasted
Lemon Juice
1 tbsp lemon juice
Vegan Yogurt
1 cup vegan yogurt
Directions
SPICED CHICKPEAS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Heat the olive oil in a large skillet over medium heat.
2
Add the finely chopped onion and sauté until it turns soft and translucent.
3
Next, add the minced garlic and sauté till it releases its aroma.
4
Introduce the spices: chili powder, cumin, turmeric, garam masala, sea salt, cinnamon, and cayenne pepper. Stir well ensuring the spices are thoroughly mixed with the onions and garlic.
5
Incorporate the drained chickpeas into the spice mix. Coat them evenly in the heady spice mixture and let them cook for a couple of minutes.
6
Pour in the fire-roasted diced tomatoes (with the juice) and let the mixture simmer for 20 minutes.
BOWL COMPONENTS
7
While the spiced chickpeas are simmering, prepare the other bowl components: dice the cucumber, cook the couscous as per packet instructions, chop the herbs, prepare the vegan yogurt, and toast the pita wedges.
ASSEMBLING THE BOWL
8
Set out individual bowls or plates. Spread out a serving of couscous on each, followed by a generous scoop of the simmered spiced chickpea mixture.
9
Garnish with a sprinkle of the diced cucumber and chopped herbs, and a dollop of vegan yogurt.
10
Drizzle with olive oil and a splash of lemon juice.
11
Serve warm, with toasted pita wedges on the side.
Health Info
Macros
175g
CARBS
15g
FAT
43g
PROTEIN
Allowed on these diets
MEDITERRANEAN
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
WHEAT