Spiced Chickpea and Couscous Bowls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
