Description
A flavorful and hearty Spiced Chickpea and Couscous Bowl featuring aromatic spices, tender chickpeas simmered in fire-roasted tomatoes, fresh cucumbers, and herbs served over fluffy couscous. Topped with creamy yogurt or hummus and accompanied by toasted pita wedges, this dish is a delicious and nutritious vegetarian meal perfect for lunch or dinner.
Ingredients
Scale
For the Spiced Chickpeas
- 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 pepper (to taste)
- Two 14-ounce cans chickpeas, drained and rinsed
- Two 14-ounce cans fire-roasted diced tomatoes (undrained)
For the Bowls
- Cucumbers, chopped
- Couscous (to be cooked as per package instructions)
- Fresh herbs (mint, parsley, cilantro), minced
- Yogurt or hummus
- Olive oil (for drizzling)
- Lemon juice (to taste)
- Toasted pita wedges
Instructions
- Make the Chickpeas: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the minced garlic along with chili powder, cumin, turmeric, garam masala, sea salt, cinnamon, and cayenne pepper. Cook the spices with the aromatics until very fragrant, about 1-2 minutes.
- Add Chickpeas and Tomatoes: Add the drained and rinsed chickpeas to the skillet and stir well to coat them with the spice mixture. Pour in the fire-roasted diced tomatoes with their juices. Stir to combine everything thoroughly.
- Simmer the Mixture: Reduce the heat to low and let the chickpea mixture simmer uncovered for about 20 minutes. This allows the flavors to meld and the sauce to thicken. While simmering, occasionally stir to prevent sticking.
- Prepare Couscous and Toppings: While the chickpeas simmer, cook the couscous according to package instructions until light and fluffy. Chop the cucumbers and mince the fresh herbs—mint, parsley, and cilantro.
- Assemble the Bowls: In serving bowls, add a base of cooked couscous. Spoon the spiced chickpea and tomato mixture over the couscous. Top with chopped cucumbers, fresh herbs, and a dollop of yogurt or hummus. Drizzle with olive oil and a squeeze of lemon juice for brightness.
- Serve: Serve the bowls with toasted pita wedges on the side for an added crunch and to scoop up the delicious ingredients. Enjoy warm or at room temperature.
Notes
- You can adjust the cayenne and chili powder to control the spiciness according to your preference.
- For a vegan version, use hummus instead of yogurt or a plant-based yogurt alternative.
- Leftover cooked chickpea mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- Experiment with other fresh herbs like basil or dill for varied flavors.
- To make this recipe gluten-free, substitute couscous with quinoa or rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: chickpea bowl, spiced chickpeas, couscous recipe, vegetarian dinner, Mediterranean bowls, easy one-pan meal
