One-Pan Moroccan Chickpea Bowl: A Weeknight Wonder

We all know the struggle: it’s after work, you’re hungry, and the fridge seems like a barren wasteland. Takeout might sound tempting, but what if we told you there’s a healthy, delicious, and incredibly easy solution just waiting to be whipped up? This month’s recipe is a flavor explosion – our One-Pan Moroccan Chickpea Bowl. Packed with protein, fiber, and vibrant spices, this dish is a complete meal in itself. Plus, the beauty lies in its simplicity – one pan is all you need for both the chickpeas and the veggies, making cleanup a breeze! Here’s what you’ll need:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• Pinch of cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 cup chopped broccoli florets
• 1/2 cup chopped bell pepper (any color)
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese (optional)
• Cooked couscous or brown rice, for serving

Ready to get cooking? Here’s how:

Preheat your oven to 400°F (200°C).

In a large oven-safe skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Stir in the garlic, cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for an additional minute, allowing the spices to release their aroma.

Add the drained and rinsed chickpeas, diced tomatoes with their juices, and vegetable broth. Stir well to combine.

Nestled amongst the chickpea mixture, add your chopped broccoli and bell pepper.

Bring the mixture to a simmer, then transfer the entire skillet to the preheated oven. Bake for 20-25 minutes, or until the vegetables are tender and the chickpeas are golden brown.

While the dish bakes, prepare your preferred serving base – cooked couscous or brown rice works perfectly.

Once baked, remove the skillet from the oven and sprinkle with fresh cilantro. Top with crumbled feta cheese for an extra protein and flavor boost (optional).

Serve your Moroccan chickpea mixture over the bed of couscous or rice.