Crispy Chickpea Bowls with Tahini

Ingredients

• 45 oz canned chickpeas
• 4 tbsp extra virgin olive oil
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp garlic powder
• 1 1/4 cup couscous
• 4 tbsp tahini
• 2 lemon
• 2 clove garlic
• 1 cucumber
• 10 oz cherry tomatoes
• 1/2 bunch fresh flat-leaf parsley(optional)

Method

1. 1

   Heat the oven to 425F. Drain and dry the chickpeas well.

2. 2

   Toss them with 3 tbsp olive oil, the cumin, paprika, garlic powder and salt and spread on a sheet pan.

3. 3

   Roast 28 to 30 minutes, shaking once, until crisp at the edges.

4. 4

   Make the couscous with boiling salted water, cover 5 minutes and fluff with the remaining oil.

5. 5

   Whisk the tahini with the juice of both lemons, the minced garlic, a pinch of salt and enough cold water to make a pourable sauce.

6. 6

   Build bowls of couscous, chickpeas, chopped cucumber and halved tomatoes, then spoon the tahini over and top with parsley.

Dinners that share a shopping list with this one

• Crispy Chickpea Pita PocketsServes 4 · 35 min
• Brown Lentil Soup with LemonServes 4 · 45 min
• Chicken Shawarma BowlsServes 4 · 35 min
• Ful MedamesServes 4 · 20 min
• Green Shakshuka with Spinach and FetaServes 4 · 30 min
• MenemenServes 4 · 23 min