20-Minute Moroccan Spiced Chickpea Bowl
A chickpea bowl that has it all. Moroccan spiced marinated chickpeas, seasoned fluffy couscous, a tahini yoghurt dressing, baked pita wedges with parsley, mint and green olives. Satisfying, easy and ready in just 20 minutes!
Whether you’re looking for a quick and flavourful weeknight dinner or a meal prep option, this Moroccan Spiced Chickpea Bowl is perfect for both.
What is in this chickpea bowl?
All the components of this bowl are really simple to make. If you do them in the right order, this flavour bomb of a meal will be ready in record time. What you’ll be making is broken down into the following:
- Moroccan Spiced Marinated Chickpeas – The sweet, smokey and savoury spices of Morocco bring life and loads of flavour to the chickpeas. For a touch of sweetness, I’ve added currants as well as mint to freshen it up.
- Couscous – One of the easiest carbohydrates to prepare! Done in just 5 minutes, I added some flavour by using stock, olive oil, and lemon juice.
- Toasted Pita Wedges – To make the toasted pita wedges, simply cut pita pockets into wedges, brush them with olive oil and then bake them in the oven for around 10-15 minutes at 200 degrees Celcius (390 degrees Fahrenheit). They add a satisfying crunch to the dish and can be toasted while you prepare the rest of the bowl.
- Tahini Yoghurt Sauce – Such an easy sauce to prepare and only requires 4 ingredients. Tahini, natural (unsweetened) coconut yoghurt, lemon juice and salt. It adds freshness to this bowl, and honestly, how can you have a meal like this without sauce?!
- Additions – I enjoy adding pitted green olives, along with fresh herbs like parsley and mint, and a squeeze of lemon to enhance and unite the flavours. Feel free to incorporate other ingredients that you find satisfying, and don’t forget to share in the comments if you’ve made any modifications and how you enjoyed it!
Can this chickpea bowl be made ahead of time?
Yes! This recipe is perfect for meal prep. Well, most of it anyways. The parts that are best fresh is the toasted pita bread and fresh herbs. All the rest can be made 2-3 days ahead of time and enjoyed on the go.
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As I mentioned in my marinated chickpea post, the chickpeas will get better with age. So I would encourage you to make it in advance if you have the time for it.
What else can you add to this bowl?
The options are honestly endless! Here are a few suggestions:
- Grilled peppers
- Cucumbers
- Avocado
- Vegan feta
- Salad leaves
- Dairy-free tzatziki
- Tabbouleh
- Rocca salad
- Hummus
- Stewed green beans
- You can also swap the couscous for quinoa and leave out the pita wedges if you want it to be gluten-free.
This bowl is:
- Nourishing
- Filling
- Satisfying
- Easy
- Adaptable
- Comforting
- Healthy
- Soy-free
- Sugar-free
Other wonderful bowl recipes you’ll love:
- 30-Minute Vegan Buddha Bowls (Three Ways)
- Vegan Noodle Bowl (Gluten-Free)
- Vegan Bún Chay Noodle Bowl (Vietnamese Noodle Salad)
- Vegan Falafel Bowl
- Healthy Vegan Burrito Bowl
If you try these recipes, let me know! I would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe/s on Pinterest.
Print
20-Minute Moroccan Spiced Chickpea Bowl
- Total Time: 20 minutes
- Yield: 2
Description
This quick and easy Moroccan Spiced Chickpea Bowl is packed with flavour and ready in just 20 minutes! With marinated chickpeas, fluffy couscous, a tahini yogurt sauce, and toasted pita wedges, this bowl is a satisfying and wholesome dish or meal prep option.
Ingredients
Chickpeas:
Toasted Pita Wedges:
- 1 pita pocket, cut into wedges
- Olive oil, for brushing
Couscous:
- ½ cup / 100g couscous
- 2/3 cup / 150ml boiling water
- ½ bouillon cube (or 2 teaspoons stock powder), crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Tahini Yoghurt Sauce:
- ⅓ cup / 75g unsweetened natural coconut yoghurt
- 2 tablespoons tahini
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- Pinch cracked black pepper
- 1–2 tablespoons water, to thin out
Additions:
- Fresh parsley, chopped
- Fresh mint, chopped
- Green olives
- Lemon wedges (optional)
Instructions
- To make the chickpeas: If you haven’t made the marinated chickpeas yet, make them first. If you want to prepare them beforehand, you can do it 2-3 days prior so that this bowl will be ready even quicker.
- To make the toasted pita wedges: Turn the oven to 200 degrees Celcius (390 degrees Fahrenheit). Place the pita wedges onto a baking tray, brush them with olive oil and then bake them in the oven for 10-15 minutes. Keep an eye on them, as they can quickly go from golden to burnt.
- To make the couscous: Add the couscous to a bowl, crumble the bouillon cube into the hot water and stir until incorporated. Pour the stock over the couscous and mix. Put a plate over the bowl and set aside for 5 minutes. After 5 minutes, fluff the couscous with a fork and mix in the olive oil and lemon juice.
- To make the tahini yoghurt dressing: Add all ingredients but the water to a small bowl and mix until creamy and smooth. Add a tablespoon of cold water to thin it out until you reach the desired consistency.
- To plate up, distribute the couscous, marinated chickpeas, toasted pita wedges, and sauce, between two bowls and top with the fresh herbs, green olives and a lemon wedge if using. Enjoy immediately, or if you’re making it as part of meal prep, add the toasted pita wedges and fresh herbs just before serving.
- Diet: Vegan
