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Moroccan-Spiced Chickpea and Quinoa Bowl
with quinoa / yogurt / pine nuts

Active: 30 min Total: 30 min

Saute and serve the chickpeas and vegetables separately to give these Moroccan inspired bowls a DIY feel at the dinner table.

Tags

Ingredients

Servings:
4
Metric
Ras El Hanout:
  • Coriander, ground - 1 tsp
  • Salt - 1/2 tsp
  • Cumin - 1/2 tsp
  • Paprika - 1/2 tsp
  • Turmeric, ground (opt) - 1/2 tsp
  • Cinnamon - 1/4 tsp
  • Cardamom, ground (opt) - 1/4 tsp
  • Red pepper flakes - 1/4 tsp
  • Black pepper - 1/4 tsp
Moroccan-Spiced Chickpea and Quinoa Bowl:
  • Onions, medium and red - 1/2, diced
  • Ginger - 1 tsp, grated
  • Eggplant - 1 lb, cubed (Japanese or Chinese eggplant if available)
  • Mint - 6 leaves, thinly sliced
  • Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
  • Ras El Hanout (ingredients listed separately) - 2 tsp + 2 tsp
  • Pine nuts - 1 1/2 Tbsp (sub chopped almonds or walnuts)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Diced tomatoes, preferably petite-diced (14 oz / 397 g) - 1 can
  • Stock, any type - 3/4 cup
  • Yogurt, plain or Greek - 1/2 cup, plus more for serving
Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Quinoa - (Double if making Wednesday’s meal.) Combine quinoa with stock (portion for quinoa) in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Make ras el hanout - Combine coriander, salt, cumin, paprika, turmeric, cinnamon, cardamom, red pepper flakes, and black pepper. (Can be done up to 5 days ahead)
  3. Onions / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Eggplant / Mint - Prep as directed. (Note: You can peel the eggplant first or leave the peel on.)
  5. Beans - Drain and rinse. Combine with first portion of ras el hanout.

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Make

  1. Heat a skillet or wok over medium heat. Add pine nuts and saute until golden and fragrant, ~2 minutes. Set pine nuts aside and return pan to heat.
  2. To heated pan, add first portion oil and beans. Saute until beans are golden and heated through, 3 to 4 minutes. Set beans aside and return pan to heat.
  3. Add second portion of oil and then onions, ginger, and eggplant with a pinch of salt. Saute until vegetables are tender, ~7 minutes.
  4. Add second portion of ras el hanout and saute until fragrant, ~1 minute.
  5. Add tomatoes (including liquid) and stock (portion for bowls).
  6. Bring to a simmer and then simmer tomatoes and vegetables until eggplant is tender, 8 to 10 minutes (reduce heat if the mixture starts to bubble and liquids cook off too fast).
  7. If quinoa was made ahead, reheat in the microwave (reserve half if doubled).
  8. Set out ingredients for bowls - quinoa, beans, tomatoes / eggplant, pine nuts, yogurt, and mint. Assemble bowls at the table. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (41)
Gluten-free (2)
Paleo (4)
Vegetarian (15)

36 reviews

We missed this the first time around but we got an eggplant in our produce box and we had everything else in our pantry - perfect! Subbed sliced almonds for pine nuts but other than that no changes. So tasty!

By: Emily
Posted: Aug 02, 2020
Diet: Vegetarian
0 Helpful

Really good. It was fun to play with combination of spices I hadn't before. I opted to make basmati brown rice instead of Quinoa. I also used common eggplant from the supermarket. Opted out of the mint. Thumbs up

By: Glendalis
Posted: Jun 05, 2020
Diet: Original
0 Helpful

Great recipe. Omitted the mint (couldn’t justify the expense when I wouldn’t use it in anything else), added a splash of lemon juice on serving. Highly recommend adding the lemon juice, it brings great balance to the dish!

By: Lindsey
Posted: Jan 21, 2020
Diet: Paleo
0 Helpful

Loved this! Definitely adding to my regulars. Easy to make. I subbed thighs and am really glad I did! I had to use up 5 thighs and it easily stretched though I should have increased the ras el hanut. Next time I’ll add a few raisins to bring in a sweet flavor and pine nuts Or sliced almonds for texture.

By: Lauren
Posted: Jan 11, 2020
Diet: Original
0 Helpful

This was so flavorful! Quinoa is not my favorite grain, so I’ll make this again but I’ll use rice or couscous instead.

By: Melissa
Posted: Oct 05, 2019
Diet: Original
0 Helpful

Used chicken thighs in the instant pot. Doubled the seasoning and used the liquid after cooking the chicken for the grain (I used freekah, and it was very flavorful). While the freekah was in the IP I pan sautéed the onions/eggplant/ginger and then covered and simmered until the freekah was finished, about 12 minutes and that was the perfect amount of time to fully cook the eggplant through. The flavors went well together- don't skip the mint!

By: Kristen
Posted: Oct 05, 2019
Diet: Original
0 Helpful