Moroccan Chickpea Bowl


This bowl was full of comfort, warmth, and all pantry items! Yay! We based it off of Pinch of Yum’s recipe, but turned it into our own! I realize if you don’t cook with a lot of these type of spices, you may not have them. You could always omit some if needed and add in something else. You can also sub the chili powder for curry powder to give it more of an Indian flavor. Just use what you have and make it your own! Hope you enjoy!


-28oz can chickpeas, drained and rinsed

-28oz can petite diced tomatoes

-1 yellow onion, chopped

-2 tbsp fresh garlic, chopped

-1 tbsp cumin seeds

-1 tbsp ground cumin

-1 tbsp chili powder

-1 tsp garam masala

-1 tsp turmeric

-1 tsp sea salt

-1 bay leaf


Heat a large skillet with olive oil and toast your cumin seeds for about a minute until fragrant. If you aren’t using it or don’t have it, just skip this step. Then, add in the chopped onion, garlic, 1 bay leaf, and sea salt. Stir and cook until starts to become translucent. Add in the spices: chili powder, cumin, garam masala, turmeric, and and sea salt. You may need to add in a bit more oil here! Coat it all over the onion & then add in the can of diced tomatoes.

Mix everything together and then bring to a light boil. Once boiling, reduce heat to a simmer and let marinate together for about 5-10 minutes. Next, pour the sauce into your blender, and blend on high until smooth and creamy. You can skip this step and keep everything chunky, but we highly suggest and prefer ours as more of a sauce. Add the drained and rinsed chickpeas to your pan with a little sea salt. Pour the sauce over and bring everything to a light boil again. Reduce heat to a simmer, and let the flavors blend together for about 10 minutes. The longer everything sits together the better but it’s ready to serve from here! Serve over basmati rice (or whatever you have) and ideally naan bread if you have any or make any homemade (we didn’t but it would have been the icing on the cake!) Enjoy 🙂


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