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