Moroccan Chickpea Bowl

Trying new food is one of my favorite things. If you told me “Hannah we are going try out new restaurants all weekend”, I am totally in! I love trying out new cuisines so I thought I’d bring in something new that I tried from a Pinch of Yum. This is another meatless meal focusing on chickpeas, which I love as the main event. Give this recipe a try when you want to focus on something new and cut out the meat once in awhile.


  • 1 TBSP Olive Oil
  • 1/4 Chopped Onion
  • 1 Clove Garlic, minced
  • 1 TBSP Chili Powder
  • 1 TBSP Cumin
  • 1 TSP Turmeric
  • 1 TSP Garam Masala
  • 1 TSP Sea Salt
  • Dash of Cinnamon + Cayenne
  • 2 14 oz Cans of Chickpeas, drained
  • 2 14 oz Cans of Fire Roasted Diced Tomatoes
  • Coucous
  • Cucumbers, Sliced thin
  • Greek Yogurt
  • Lemon Juice
  • Pita Wedges

Let’s Get Cooking

In a large skillet, heat the olive oil. Add in the onion and saute until soft and translucent. Add in garlic + spices + salt + Chickpeas. Stir until the mixture becomes fragrant. Add in the tomatoes and their juices and simmer for about 20 minutes.

With the chickpeas cooking, chop up your cucumbers and cook the couscous per the boxes instructions. When it’s time to assemble take whatever else you would like to add.

My bowl consisted of couscous, chickpeas, cucumbers, greek yogurt, and lemon on top. I ate this with toasted pita wedges and it was DELICIOUS. I hope you enjoy this easy weeknight meal.

Always hungry,


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