Dinner

Spiced Chickpea and Couscous Bowls Recipe

ByAiden Wells February 11, 2026February 11, 2026

Introduction

These Spiced Chickpea and Couscous Bowls are a vibrant, flavorful meal perfect for any day of the week. Packed with warming spices and fresh herbs, they bring together hearty chickpeas and fluffy couscous for a satisfying and wholesome dish.

The image shows a white bowl held by a woman's hand, filled with a colorful, layered dish. On one side, there is a cooked chickpea mixture with a chunky texture and red sauce. Next to it, there is a fresh cucumber salad with small green and white pieces, topped with chopped green herbs. On top of the salad, there are dollops of white creamy sauce or yogurt. Behind these layers, three triangular golden-brown toasted pita pieces are placed upright. The whole bowl rests against a blurred background, with a white marbled texture beneath. A metal spoon is partly submerged in the chickpea mix. photo taken with an iphone --ar 4:5 --v 7

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
Dash of cayenne pepper (to taste)
Two 14-ounce cans chickpeas, drained and rinsed
Two 14-ounce cans fire-roasted diced tomatoes
Cucumbers (for chopping)
Couscous (amount as desired)
Fresh mint, parsley, and cilantro (minced)
Yogurt or hummus (for serving)
Olive oil (for drizzling)
Lemon juice (to taste)
Toasted pita wedges (optional)

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
Step 2: Stir in the minced garlic, chili powder, cumin, turmeric, garam masala, sea salt, cinnamon, and cayenne. Cook for 1–2 minutes until the spices release their aroma.
Step 3: Add the drained chickpeas and mix well to coat them with the spices.
Step 4: Pour in the fire-roasted diced tomatoes with their juice. Stir, then simmer the mixture gently for 20 minutes, allowing the flavors to meld.
Step 5: While the chickpeas simmer, chop the cucumbers, cook the couscous according to package instructions, and mince the fresh herbs.
Step 6: To serve, arrange bowls with couscous, a scoop of the spiced chickpeas and tomatoes, chopped cucumbers, minced herbs, and a dollop of yogurt or hummus.
Step 7: Drizzle with olive oil and lemon juice to taste. Serve with toasted pita wedges if desired. Enjoy!

Tips & Variations

For extra warmth, add a pinch of smoked paprika or replace cayenne with chipotle powder.
Use quinoa instead of couscous for a gluten-free option.
Add roasted vegetables like bell peppers or zucchini for more texture and nutrients.
Top with toasted nuts or seeds for a crunchy contrast.

Storage

Store leftover chickpea mixture and couscous separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving. Fresh cucumbers and herbs should be added fresh when serving.

How to Serve

The dish consists of a thick, chunky brown layer filled with soft golden chickpeas and bits of red tomato, topped with bright green herb leaves. On the right side, there is a white creamy topping with some green herbs mixed in, sitting next to fresh white and green cucumber pieces cut into small chunks. The food is served in a shallow, round white bowl, placed on a white marbled surface, with a crispy golden brown chip peeking out from the back left of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, simply use hummus instead of yogurt or choose a plant-based yogurt to keep the dish fully vegan.

How can I make the chickpeas less spicy?

Reduce or omit the cayenne pepper and adjust chili powder to your taste. You can also add a little extra yogurt or hummus when serving to mellow the heat.