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.
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
- Fresh chopped cilantro
- 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.
- 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.
- Cook uncovered over medium heat for 10 minutes.
- In the meantime, make the garlic sauce, set aside.
- 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).
- Top individual servings with garlic sauce and freshly chopped cilantro.
*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.