Moroccan Spiced Chickpeas and Garlic Sauce

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 and Garlic Sauce

Moroccan Spiced Chickpeas Ingredient:

  1. 1 medium yellow onion, fine dice
  2. 1 red bell pepper, small dice
  3. ½ cup grated carrot
  4. 1 Tablespoon minced garlic (about 4 – 5 cloves)
  5. 1 teaspoon minced ginger (about 3-inch piece)
  6. ½ cup low sodium vegetable broth
  7. 1½ cups water
  8. 1 -15 oz. can chickpeas, drained and rinsed (or bean of choice)
  9. 2 Tablespoons tomato paste
  10. 2 teaspoons white miso
  11. 2 cups packed – fresh baby spinach *

Moroccan Spiced Chickpeas Spice Ingredients:

  1. ½ teaspoon chili powder
  2. ¼ teaspoon cumin
  3. ¼ teaspoon smoked paprika
  4. ¼ teaspoon sweet paprika
  5. ¾ teaspoon onion powder
  6. ¾ teaspoon garlic powder
  7. 1 Tablespoon dried minced onion flakes
  8. 1/8 teaspoon ground coriander
  9. 1/8 teaspoon turmeric
  10. ¼ teaspoon cayenne
  11. ½ teaspoon sea salt (+/- to taste)
  12. Pinch of freshly ground pepper (+/- to taste)
  13. Garlic Sauce Ingredients:

  14. ½ cup unsweetened plain plant yogurt
  15. 2 teaspoons tahini
  16. 1 teaspoon garlic powder
  17. ½ teaspoon onion powder
  18. 1 teaspoon lemon juice
  19. ¼ teaspoon sea salt (+/- to taste)
  20. Pinch of freshly ground pepper (+/- to taste) 

Optional Serving Ingredient Ideas:

  1. Leftover sweet potatoes
  2. Leftover roasted veggies
  3. Leftover rice
  4. Leftover boiled potatoes

Optional Toppings:

  1. 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.