I made this delicious Moroccan chickpea bowl a little while ago, at the weekend, when I first spotted the recipe on Pinterest. It was super quick and easy to make, and I’ve been promising to share the recipe ever since – better late than never!
If you fancy something a little different for lunch, something high in fibre and protein, that packs a punch. This is the dish for you!
The yogurt helps balance the spice perfectly, whilst the cucumber adds a refreshing crunch.
Ingredients (serves 2)
- 1 can chickpeas, drained
- 1 can chopped tomatoes
- 1 small brown onion, chopped
- 1 clove garlic, minced
- 1 tsp chilli powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 4 tsbp natural yogurt
- 1/4 cucumber, finely chopped
- Coriander, diced
- 120g couscous
- Flatbreads, toasted
- Pinch of salt and grind of black pepper
- Vegetable oil
- Begin by boiling a kettle and adding your dried couscous to a shallow dish. Pour over 180ml water. Cover for 20 minutes.
- Meanwhile, add a drop of vegetable oil to a frying pan over a medium heat. One the oil starts to bubble, turn the heat down a fraction and add the onion, garlic, drained chick peas and a pinch of salt. Stir well and cook for 3-5 minutes, stirring occasionally.
- Add the chilli powder, cumin, turmeric and garam masala. Stir thoroughly, ensuring everything is covered.
- Finally, add the chopped tomatoes and simmer on a low heat for 5-10 minutes.
- Uncover the couscous and allow to stand for a further 10 minutes.
- Mix the coriander, cucumber and natural yogurt together.
- Once everything is cooked, begin to assemble your bowl. I began by dividing the couscous between two bowls, and then adding the chickpeas to the side.
- Finally, add a couple of tablespoons of the yogurt mix to each bowl.
- Season with black pepper and serve with toasted flat bread.