Gluten-free Moroccan chickpea bowls are one of those meals that make it feel like you’re eating at a nice restaurant and give a moment of bliss while you’re actually at home enjoying your own patio. These are the kinds of recipes I live for as a work from home / stay at home mom. I can be surrounded by laundry and chaos, but in a happy place thanks to the restaurant-quality meal.
Clearly, chickpeas are a favorite of mine as a gluten-free vegan. I’ve shared a LOT of my favorite chickpea centered meals and have many more on the way! I have some go-to chickpea recipes, but these gluten-free Moroccan chickpea bowls are one of my favorite “special” meals.
You know, the kind of meal perfect for special occasions and date nights at home.
I’ve shared before, but I figure I’ll share again since you might be new here or new to chickpeas. They are something I turn to often as a gluten-free vegan. They’re seriously so versatile and provide some great nutritional benefits.
According to healthline.com, “Chickpeas also provide a variety of vitamins and minerals, as well as a decent amount of fiber and protein.”
I use chickpeas in an assortment of meals like chickpea “tuna style” salad, chickpea protein bowl, and even edible chickpea cookie dough. A great assortment of my own recipe book recipes are meals including chickpeas and I could probably share with you one hundred ways to use them.
But we’ll focus on the singular recipe at hand; gluten-free Moroccan chickpea bowls!
How to Make Vegan & Gluten-Free Moroccan Chickpea Bowls
- 3 Tbsp olive oil
- 1/4 Cup onion, chopped
- 1 Garlic clove, minced
- 1 Tsp chili powder
- 1 Tsp cumin
- 1 Tsp paprika
- 1/2 Tsp garam masala
- 1/4 Tsp turmeric
- Pinch of cinnamon
- Salt and pepper to taste
- 1 Cup chickpeas, cooked and drained
- 1 Cup rice, cooked
- 1/2 Cup cabbage, shredded
- 1/2 Cup mushrooms, sliced
- Heat the olive oil in a large pan over medium heat. Sauté the mushrooms until golden. Remove and set aside.
- Add the onion and cook until translucent, around 5 minutes. Add the garlic, chili powder, cumin, paprika, garam masala, turmeric, cinnamon and salt and pepper and sauté for 1 minute so the spices can bloom.
- Add the chickpeas and sauté for 5 minutes.
- Assembly the bowls. Start with a bed of rice and towpath the Moroccan chickpeas, cabbage and mushrooms.
- Serve with a tzatziki dressing on the side
Now tell me, how GOOD do these chickpea bowls sound? Delicious, right?