Warm Spiced Chickpea Grain Bowl
Easy Warm Spiced Chickpea Grain Bowl with smoky pan-fried chickpeas, fluffy quinoa, caramelized roasted vegetables, and creamy garlic tahini dressing — healthy plant-based dinner ready in 30 minutes.
Equipment
- Large skillet
- baking sheet
- Medium saucepan
- Small bowl for dressing
- whisk
Ingredients
Spiced Chickpeas
- 15 oz canned chickpeas, rinsed and drained patted very dry
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- 0.25 tsp ground coriander
- 0.125 tsp cayenne pepper
Grain Base
- 1 cup quinoa or farro dry
- 2 cups vegetable broth for cooking the grain
Roasted Vegetables
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 tbsp olive oil for roasting
Tahini Dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 3 tbsp cold water to thin
Toppings
- fresh flat-leaf parsley for garnish
- sliced cucumber for topping
- sumac or za'atar optional, for garnish
- salt and black pepper to taste
Instructions
- Cook the quinoa or farro in vegetable broth according to package directions. Fluff and set aside.
- Preheat oven to 425°F. Toss the chopped zucchini and bell pepper with olive oil, salt, and a pinch of smoked paprika. Roast for 20 to 25 minutes until caramelized.
- Drain, rinse, and pat the chickpeas completely dry with paper towels.
- Heat olive oil in a large skillet over medium-high heat. Add the chickpeas and cook for 5 to 7 minutes, shaking the pan occasionally, until golden and slightly crispy.
- Add the smoked paprika, cumin, garlic powder, coriander, and cayenne. Toss to coat and cook for 1 to 2 more minutes until fragrant. Season with salt.
- Whisk together the tahini, lemon juice, minced garlic, cold water, and salt until smooth and pourable.
- Divide the cooked grain among bowls. Top with the roasted vegetables and spiced chickpeas.
- Drizzle generously with tahini dressing. Top with fresh parsley, sliced cucumber, and a sprinkle of sumac or za'atar. Serve immediately.
Notes
Pat chickpeas completely dry before cooking for the best caramelization. Cook grain in vegetable broth for extra flavor. Roast vegetables at high heat for caramelization not steaming. Make tahini dressing first and let it rest. Store components separately for meal prep.