Cookwith

Name: Moroccan-Spiced Chickpea & Roasted Vegetable Bowl
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 1 medium sweet potato, peeled and cubed; 1 small red onion, sliced; 1 red bell pepper, cut into chunks; 2 tbsp olive oil; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp ground cinnamon; 1/4 tsp cayenne pepper (optional, for heat); Salt and pepper, to taste; Juice of 1 lemon; 2 tbsp chopped fresh cilantro or parsley (for garnish)

Moroccan-Spiced Chickpea & Roasted Vegetable Bowl

CrushedLemon1034

Inspired by classic Moroccan flavors but crafted for pescatarians, this vibrant bowl swaps chicken for hearty roasted chickpeas and a medley of sweet potato, bell pepper, and red onion. Smoky spices and warming cinnamon create a deeply savory, aromatic base, while a squeeze of lemon and fresh herbs add brightness at the end. The chickpeas turn crispy on the outside, offering a satisfying bite alongside caramelized vegetables. This easy one-pan dinner is nourishing, colorful, and packed with protein—perfect for a clear, breezy evening. Enjoy as-is or top with tangy yogurt for extra richness!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss sweet potato, red onion, and red bell pepper with 1 tbsp olive oil, 1 tsp cumin, 1/2 tsp coriander, 1/2 tsp paprika, 1/4 tsp cinnamon, salt, and pepper. Spread vegetables on the baking sheet in a single layer.
Roast vegetables for 20 minutes. Meanwhile, pat chickpeas dry with a paper towel.
In the same bowl, toss chickpeas with remaining olive oil, cumin, coriander, paprika, cinnamon, cayenne (if using), salt, and pepper.
After 20 minutes, add spiced chickpeas to the baking sheet, stirring them with the vegetables. Roast for another 10-15 minutes until veggies are tender and chickpeas are crisped.
Remove from oven. Squeeze lemon juice over everything and toss to combine. Taste and adjust seasoning if needed.
Serve warm, garnished with chopped cilantro or parsley.