Spiced Chickpea and Couscous Bowls Recipe

Introduction

This Spiced Chickpea and Couscous Bowl is a vibrant and hearty meal full of bold flavors and wholesome ingredients. It’s perfect for a quick weeknight dinner or a satisfying lunch that’s both nutritious and delicious.

Ingredients

• 1 tablespoon olive oil
• 1/2 chopped onion
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon sea salt
• Dash of cinnamon (to taste)
• Dash of cayenne (to taste)
• Two 14-ounce cans chickpeas, drained and rinsed
• Two 14-ounce cans fire-roasted diced tomatoes
• Cucumbers, chopped
• Couscous
• Fresh mint, parsley, and cilantro, minced
• Yogurt or hummus
• Olive oil (for drizzling)
• Lemon juice
• Toasted pita wedges

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Step 2: Stir in the minced garlic, chili powder, cumin, turmeric, garam masala, sea salt, cinnamon, and cayenne. Cook until the spices become very fragrant, about 1–2 minutes.
3. Step 3: Add the drained chickpeas and stir to coat them evenly with the spices. Pour in the fire-roasted diced tomatoes (with their juices) and bring the mixture to a simmer.
4. Step 4: Let the chickpea mixture simmer gently for 20 minutes, stirring occasionally, while you prepare the remaining ingredients.
5. Step 5: Meanwhile, cook the couscous according to package instructions and chop the cucumbers and fresh herbs.
6. Step 6: To serve, arrange bowls with cooked couscous, the spiced chickpeas and tomatoes, chopped cucumbers, and minced herbs. Add a dollop of yogurt or hummus, drizzle with olive oil and lemon juice, and serve with toasted pita wedges.

Tips & Variations

• Add toasted nuts like almonds or pine nuts for extra crunch and flavor.
• Swap couscous for quinoa or brown rice for a gluten-free option.
• Adjust the cayenne to control the heat level to your taste.
• Use Greek yogurt for a creamier texture or vegan yogurt to keep it plant-based.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce. Prepare couscous fresh or reheat separately to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but make sure to soak and cook the dried chickpeas fully before using. This will add extra time but enhances flavor and texture.

Is this dish suitable for meal prep?

Absolutely. The chickpea and couscous mixture stores well and makes for convenient, flavorful meals throughout the week.

Spiced Chickpea and Couscous Bowls Recipe

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4.8 from 121 reviews

Spiced Chickpea and Couscous Bowls are a flavorful and hearty vegetarian dish featuring chickpeas cooked with warm spices and fire-roasted tomatoes, served over fluffy couscous with fresh cucumbers, herbs, and a creamy yogurt or hummus topping. This easy-to-make bowl combines robust Middle Eastern flavors with a wholesome, satisfying base perfect for lunch or dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spiced Chickpeas

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon sea salt
• Dash of cinnamon (to taste)
• Dash of cayenne pepper (to taste)
• 2 (14-ounce) cans chickpeas, drained and rinsed
• 2 (14-ounce) cans fire-roasted diced tomatoes, undrained

Accompaniments

• 1 cucumber, chopped
• 1 cup dry couscous
• Fresh mint, parsley, and cilantro, minced
• Plain yogurt or hummus, for serving
• Additional olive oil, for drizzling
• Lemon juice, for drizzling
• Toasted pita wedges, for serving

Instructions

1. Prepare the Chickpeas: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-5 minutes. Stir in the minced garlic, chili powder, cumin, turmeric, garam masala, sea salt, cinnamon, and cayenne pepper. Cook the mixture until fragrant, about 1-2 minutes.
2. Simmer the Chickpeas: Add the drained and rinsed chickpeas to the skillet and stir to coat them evenly with the spices. Pour in the undrained fire-roasted diced tomatoes and bring to a gentle simmer. Allow the mixture to cook uncovered for 20 minutes, stirring occasionally, so the flavors meld and the sauce thickens slightly.
3. Prepare the Couscous and Fresh Ingredients: While the chickpeas simmer, cook the couscous according to package instructions, usually by bringing water to a boil and stirring in couscous before covering and removing from heat to steam. Chop the cucumber into bite-sized pieces and finely mince the fresh mint, parsley, and cilantro.
4. Assemble the Bowls: Divide the cooked couscous into serving bowls. Spoon generous amounts of the spiced chickpea and tomato mixture over the couscous. Top with fresh chopped cucumber and herbs. Add a dollop of yogurt or hummus on the side, drizzle lightly with olive oil and lemon juice, and serve with toasted pita wedges for a complete, satisfying meal.

Notes

• Adjust the cayenne and chili powder to your preferred spice level.
• For a vegan option, serve with hummus instead of yogurt.
• To save time, use quick-cooking couscous or precooked couscous.
• Leftovers can be refrigerated in an airtight container for up to 3 days.
• Adding a squeeze of fresh lemon juice just before serving brightens the flavors.

Keywords: spiced chickpeas, couscous bowl, vegetarian dinner, Middle Eastern recipe, easy chickpea recipe, healthy bowls