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Close-up of a vibrant bowl featuring spicy chickpea bowls over quinoa, topped with tahini sauce, tomatoes, and cucumber.

Spicy Chickpea Bowls

Enjoy these flavorful and satisfying Spicy Chickpea Bowls, perfect for a healthy and vibrant meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Bowl Meal, Dinner, Lunch
Cuisine: International
Calories: 426
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quinoa
  • 1 cup uncooked quinoa rinse and soak for about 10 minutes in warm water
  • 2 cups vegetable broth, or water
For the Chickpea Mixture
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (15 oz) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper flakes or more if you like a lot of heat
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chopped cilantro
For the Lemony Tahini Dressing
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 2 teaspoons maple syrup
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • cracked black pepper
  • 3 tablespoons water or more depending on the consistency

Equipment

  • Small saucepan
  • Large skillet
  • Blender

Method
 

  1. Cook the quinoa: Rinse and soak the quinoa for about 10 minutes in warm water. Bring 2 cups of vegetable broth to a boil in a small saucepan. Drain the quinoa and add it to the boiling broth. Cover, reduce heat to a simmer, and cook for 15 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes, then fluff with a fork. Set aside.
  2. Make the chickpea mixture: In a large skillet over medium-high heat, add olive oil. Sauté the onion and garlic until fragrant, about 3 minutes. Add the chickpeas, diced tomatoes, tomato paste, cumin, red pepper flakes, salt, and black pepper. Stir to combine. Cover the pan and simmer for about 10 minutes, stirring occasionally.
  3. Make the dressing: Combine all the dressing ingredients in a blender and blend until smooth. Alternatively, whisk all ingredients together. Add more water, one tablespoon at a time, until you reach your desired consistency.
  4. Assemble the bowls: Spoon about 1/2 cup of quinoa into each bowl. Top with a heaping 1/2 cup of the chickpea mixture. Drizzle with the tahini dressing. You can also add leafy greens, cucumbers, extra cilantro, and lemon slices as desired.

Nutrition

Calories: 426kcalCarbohydrates: 67.8gProtein: 14.9gFat: 11.3gSaturated Fat: 1.3gSodium: 864mgFiber: 12.8gSugar: 6.5g

Notes

These bowls are great for meal prep. Store the quinoa, chickpea mixture, and dressing separately and assemble when ready to eat.

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