Spiced Chickpea and Couscous Bowls Recipe

Introduction

Spiced Chickpea and Couscous Bowls are a flavorful, wholesome meal that’s easy to prepare and perfect for any day of the week. Combining aromatic spices, tender chickpeas, and fresh herbs, this dish offers a delightful balance of savory and fresh tastes. It’s a satisfying option for vegetarians and anyone craving vibrant, comforting flavors.

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, cooked
• 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 are fragrant, about 1-2 minutes.
3. Step 3: Add the drained and rinsed chickpeas to the skillet and stir well to coat with the spices.
4. Step 4: Pour in the fire-roasted diced tomatoes, including the juice. Stir to combine, then reduce the heat and let the mixture simmer gently for 20 minutes.
5. Step 5: While the chickpeas simmer, prepare the couscous according to package instructions, chop the cucumbers, and mince the fresh herbs.
6. Step 6: To assemble the bowls, place a serving of cooked couscous at the base. Top with the spiced chickpeas and tomatoes, fresh cucumbers, a dollop of yogurt or hummus, and a sprinkle of the minced herbs.
7. Step 7: Drizzle with olive oil and a squeeze of lemon juice. Serve with toasted pita wedges on the side.

Tips & Variations

• Use vegetable broth instead of water to cook couscous for extra flavor.
• Add roasted vegetables like bell peppers or zucchini to the bowl for more texture and nutrition.
• Swap garam masala for curry powder if you prefer a milder spice profile.
• For a vegan option, use hummus instead of yogurt as a creamy topping.
• Adjust cayenne and chili powder to control heat levels according to your taste.

Storage

Store any leftover spiced chickpeas and couscous separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Add fresh herbs and a drizzle of olive oil after warming to revive the flavors. Prepared bowls are best enjoyed fresh but can be assembled ahead and chilled for convenient meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas thoroughly before using. This will take significantly longer than canned chickpeas, so plan accordingly.

What can I substitute for couscous?

Quinoa, rice, or bulgur wheat are great alternatives if you want to vary the grain base or accommodate dietary preferences.

Spiced Chickpea and Couscous Bowls Recipe

Print Recipe

★★★★★

5 from 103 reviews

A flavorful and hearty recipe featuring spiced chickpeas simmered with aromatic spices and fire-roasted tomatoes, served over fluffy couscous and topped with fresh herbs, cooling cucumbers, yogurt or hummus, and toasted pita wedges for a balanced, nutritious meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chickpea Mixture

• 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 (undrained)

Accompaniments

• 1 medium cucumber, chopped
• 1 cup couscous (dry)
• Fresh mint leaves, chopped
• Fresh parsley, chopped
• Fresh cilantro, chopped
• Yogurt or hummus (for serving)
• Additional olive oil (for drizzling)
• Lemon juice (to taste)
• Toasted pita wedges

Instructions

1. Make the Chickpeas: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and let cook for 1 minute until fragrant. Add the chili powder, cumin, turmeric, garam masala, sea salt, cinnamon, and cayenne pepper; stir to coat the onions and garlic and release the spices’ aromas.
2. Simmer Chickpeas and Tomatoes: Add the drained chickpeas to the skillet and stir to combine thoroughly with the spiced onion mixture. Pour in the fire-roasted diced tomatoes with their juices. Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered for 20 minutes to meld flavors and soften the chickpeas further, stirring occasionally.
3. Prepare Accompaniments: While the chickpeas are simmering, finely chop the cucumber and mince the fresh herbs (mint, parsley, and cilantro). Prepare the couscous according to package instructions, typically bringing water to boil, adding couscous, removing from heat, and letting sit covered for 5 minutes before fluffing with a fork.
4. Assemble the Bowls: Divide the cooked couscous among serving bowls. Spoon over generous portions of the spiced chickpea and tomato mixture. Add chopped cucumber and sprinkle the fresh herbs on top. Add a dollop of yogurt or hummus, drizzle with olive oil and lemon juice to taste, and serve with toasted pita wedges on the side for a complete meal.

Notes

• You can adjust the heat level by modifying the amount of cayenne pepper according to your preference.
• To make it vegan, opt for hummus instead of yogurt as a topping.
• Leftover chickpeas can be refrigerated for up to 3 days and reheated gently on the stovetop.
• Couscous can be substituted with quinoa or rice for a different texture.
• Add a squeeze of fresh lemon juice just before serving brightens the flavors and adds freshness.

Keywords: spiced chickpeas, couscous bowl, vegetarian, Middle Eastern cuisine, fire-roasted tomatoes, healthy dinner, easy weeknight meal