Thirty minutes is all that stands between you and this yummy Moroccan Spiced Chickpeas and Garlic Sauce! We just can’t get enough of this one-pot, fast, and easy dish that is packed with feel-good ingredients. Hearty chickpeas coated in spicy Moroccan flavors ladled over nutritious baked sweet potatoes, and covered in a creamy garlic sauce is a delicious comfort food the whole family will love. A perfect dish for using up leftovers too; switch up baked sweet potatoes for roasted veggies, rice, or boiled potatoes for a scrumptious way to use up leftovers.  Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Ameera here!

This recipe is inspired from our Moroccan Sweet Potato and Lentil Stew, which is our most pinned recipe on Pinterest. We wanted to wrap all those delicious Moroccan flavors into something fast and delicious, AND also create something that we could whip up to use with leftovers.

We absolutely fell in love with the simplicity of this recipe for using leftover baked sweet potatoes. Oh my goodness, soooo good!  We devoured it.

Spices Galore!

Don’t let the impressive list of spices divert you from making this amazing dish. The Middle Eastern cuisine is known for using lots of aromatic spices. If you are Whole Food Plant Based, then you probably already have an impressive spice collection; I know we sure do.

When cooking this way, you tend to use a lot of spices to help boost flavor. Oil traditionally is a flavor carrier, so not using oil, you will find that you need to ramp up the spices to get that deliciousness to shine.

Total Comfort Food!

I just love this dish. It has all the components of really delicious comfort food. Using leftover baked sweet potatoes really cinched this for me. I love sweet potatoes and this dish is a perfect complement to them.

The savory Moroccan spices are the perfect contrast to the sweetness of the sweet potatoes. But don’t let that stop you from putting this yumminess over rice, roasted veggies, boiled potatoes, or whatever your heart’s desire.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Garlic Sauce adds the perfect touch!

Don’t forget the garlic sauce as it really brings the entire dish together in the most delicious way. It is super easy to make and just really adds this creamy element that makes it taste sooo good! The coolness and tartness of the plant yogurt paired with the flavorful garlic and rich tahini creates a beautiful delicious contrast to the spicy chickpeas. I’ll let Mom tell you more.

Hi!  Robin here!

When Monkey made this dish, I couldn’t wait to try it. I just knew it would be great, but I wasn’t prepared for how amazing it would be on top of left-over sweet potatoes, aaaand the garlic sauce just boosted the whole dish all the way to flavor town, and then some.

I love garlic sauce, I mean I really realllly love it. I could put it on everything. Monkey made a super easy garlic sauce that is very flavorful, creamy, and works perfectly with this dish.  A total win!

So Many Spices!

Monkey indicated that we had an impressive amount of spices, and indeed we do.  I mean, how can you not have a ton of spices available when eating a Whole Food Plant Based diet, right?  What I love about this way of eating is that Monkey and I have really stretched and flexed our culinary muscles trying to create all different types of cuisines to share with our Whole Food Plant Based community.  We absolutely love creating dishes and sharing them.

Middle Eastern Cuisine

Monkey has been cooking Middle Eastern food for quite some time as her husband is Lebanese. I love Middle Eastern food too, it is so flavorful. We really hope you give this simple, easy, and tasty dish a try.

If you try this recipe, we would love to know if you love it as much as we do! Please leave us a review 🙂

Products Used:

• Largeceramic/enamel-lined Dutch oven or similar stock pot

Moroccan Spiced Chickpeas and Garlic Sauce

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 Servings 1x
• Category: Dinner, Lunch
• Cuisine: Moroccan

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Description

Thirty minutes is all that stands between you and this yummy Moroccan Spiced Chickpeas and Garlic Sauce! We just can’t get enough of this one-pot, fast, and easy dish that is packed with feel-good ingredients. Hearty chickpeas coated in spicy Moroccan flavors ladled over nutritious baked sweet potatoes, and covered in a creamy garlic sauce is a delicious comfort food the whole family will love. A perfect dish for using up leftovers too; switch up baked sweet potatoes for roasted veggies, rice, or boiled potatoes for a scrumptious way to use up leftovers.  Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

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Moroccan Spiced Chickpeas Ingredient:

• 1 medium yellow onion, fine dice
• 1 red bell pepper, small dice
• ½ cup grated carrot
• 1 Tablespoon minced garlic 
• 1 teaspoon minced ginger 
• ½ cup low sodium vegetable broth *
• 1½ cups water
• 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed (or bean of choice)
• 2 Tablespoons tomato paste
• 2 teaspoons white miso *
• 2 cups packed – fresh baby spinach *

Moroccan Spiced Chickpeas Spice Ingredients:

• ½ teaspoon chili powder
• ¼ teaspoon cumin
• ¼ teaspoon smoked paprika
• ¼ teaspoon sweet paprika
• ¾ teaspoon onion powder
• ¾ teaspoon garlic powder
• 1 Tablespoon dried minced onions
• 1/8 teaspoon ground coriander
• 1/8 teaspoon turmeric
• ¼ teaspoon cayenne
• ½ teaspoon sea salt (+/-) *
• Pinch black pepper (+/-)

Garlic Sauce Ingredients:

• ½ cup unsweetened plain plant yogurt
• 2 teaspoons tahini
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon lemon juice
• ¼ teaspoon sea salt (+/-) *
• Pinch black pepper (+/-) 

Optional Serving Ingredient Ideas:

• Leftover sweet potatoes
• Leftover roasted veggies
• Leftover rice
• Leftover boiled potatoes

Optional Toppings:

• Fresh chopped cilantro

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Instructions

1. In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion, red bell pepper, and grated carrot; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes. Add a tablespoon or so of water if the onions start to stick and/or to prevent burning.
2. Add the minced garlic and ginger and sauté for 30 seconds, add the spices (chili powder, cumin, smoked paprika, sweet paprika, coriander, turmeric, cayenne, sea salt and pepper) and sauté to release their fragrance, about one minute. Then add all the other the remaining ingredients to the pot, except the baby spinach, bring to boil, then immediately lower to a simmer. Stir well to incorporate all the ingredients.
3. Cook uncovered over medium heat for 10 minutes.
4. In the meantime, make the garlic sauce, set aside.
5. Test the flavors, add more spices, if necessary, to achieve the level of flavor you desire. Add the baby spinach and cook for a few minutes (see notes).
6. Top individual servings with garlic sauce and freshly chopped cilantro.

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Notes

*Miso:  We usedMiso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  You can also use chickpea miso for a soy free version.

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Spinach:  Spinach is a natural spice neutralizer.  The longer you cook spinach, the more it will mellow out spice flavors. Your dish may have the perfect blend of spices before you put the spinach in and will continue if you only cook the spinach for a minute or so, but the longer you cook spinach, the spices will start to neutralize.  We mention this because it is important to keep this in mind based upon when you plan to serve the dish. Sometimes, we won’t put the spinach in until one minute before we serve it.

*Makes: 4 servings

*Storage: Refrigerate, use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.