Spiced Chickpea Couscous Bowl

The chickpeas are stewed in fire-roasted tomatoes and seasoned with ground cumin, smoked paprika, and garam masala.  Add the spiced chickpeas to a bowl with couscous and refreshing cucumbers for a filling dinner.

The recipe uses canned chickpeas for convenience, quick cooking couscous, and the only chopping involved is the cucumber.  The longest part of preparing this meal is waiting for the chickpeas to stew in the tomatoes.  This dish is incredibly quick and easy.

For more vegan chickpea recipes try vegetable orzo soup, tahini chickpea sweet potato bowl, or chickpea butternut squash curry.

Recipe features

• An easy recipe that’s ready in under 30 minutes!
• Vegan, plant-based, dairy-free, and oil-free!
• Great for lunch or an easy dinner!
• Can be made ahead of time for meal prep!

Ingredient notes and substitutions

The chickpea couscous bowl is easy and quick to prepare, but please see the recipe card below for the full list of ingredients and instructions.

Chickpeas - The recipe calls for two cans of chickpeas for convenience, but about three cups of cooked chickpeas can be used if you’re not using the canned variety. For more recipes with chickpeas, try a chickpea potato nourish bowl with roasted red pepper dressing.

Fire-roasted tomatoes - I opt for a can of fire-roasted tomatoes because they’re an easy way to add flavor to the chickpeas.  A can of diced tomatoes can also be used.

Garam masala - It’s a flavorful spice blend.  Ingredients in recipes and brands will vary so choose one that you think will suit your tastes.  Garam masala is not curry powder.  They may have some similar ingredients but garam masala is more flavorful and usually contains additional spices, while curry powder includes turmeric.  

If you don’t have garam masala, try chili powder.  It’s not an actual substitute for garam masala but in this recipe, it works to give the dish a little extra flavor if you can’t find garam masala.  It will add a different flavor profile to the spiced chickpeas. 

If you do substitute with chili powder, add to taste.  You may need to increase the amount needed.  Try starting with 1 teaspoon of chili powder, then taste, and add more if needed to suit your preferences.

Couscous - The tiny pasta is made from semolina flour and cooks very quickly.  It can be substituted with rice, quinoa, or millet.

Cucumbers - I like to pair the spiced chickpeas with cooling, refreshing, and mild-flavored cucumbers.  If you use a regular (garden) cucumber instead of an English cucumber you may want to peel it since the skin can be bitter.  Feel free to substitute with another veggie like broccoli or cauliflower.  I prefer these alternatives roasted but you can steam them if you’d like.

Tips

• Keep the chickpeas covered while simmering so as not to evaporate too much liquid.
• After 20 minutes if the liquid is too thin for your liking, continue cooking the chickpeas with the lid off to evaporate more liquid.
• Don’t drain the canned tomatoes.

Serving suggestions

• Instead of couscous try the stewed chickpeas with quinoa, millet, or rice.
• Top it with fresh chopped cilantro or parsley.
• To make the chickpeas a little creamy, serve them with a dollop of homemade oil-free hummus or store-bought hummus.
• Give the dish a squeeze of fresh lemon juice to add a bright pop of flavor.
• The cucumbers can be substituted with any veggie that sounds good with spiced chickpeas.  Try roasted broccoli or cauliflower.
• Serve the chickpeas and couscous in a pita instead of a bowl.

How to make spiced chickpea couscous bowls

Preheat a nonstick medium saucepan over medium heat and add the chickpeas, ground cumin, smoked paprika, garam masala, and ½ teaspoon salt.  Coat the chickpeas with the spices and cook stirring frequently for about 3 minutes.  For oil-free cooking add a splash of water if the spices start to stick, or spray the pan with a neutral-tasting oil before cooking.

Add the fire-roasted tomatoes to the chickpeas, and use the liquid to deglaze any cooked on bits on the bottom of the pot.

Turn the heat down to low and cook covered for 20 minutes, stirring occasionally.  Taste and adjust seasonings to your preference.

While the chickpeas are cooking, prepare the couscous according to the package instructions with ½ teaspoon salt. When the couscous is done, fluff it with a fork.

Let the chickpeas cool, then serve them with the couscous and diced cucumbers.

Storage

Store cooled leftovers in an airtight container in the refrigerator for about 5 days.  The chickpeas and couscous can be stored together and store any leftover cucumbers in a separate container.   

Frequently asked question

Related recipes

• Curry butternut squash chickpea soup
• Spicy chickpea stew with zucchini
• Mediterranean inspired power bowl
• Roasted potato Buddha bowl

I hope you enjoyed the recipe!  If you did feel free to rate the recipe and leave a comment.