MoroccanSpiced Chickpea Bowls Quick Easy FlavorPacked

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin (5 ml)
• 1 teaspoon ground coriander (5 ml)
• ½ teaspoon smoked paprika (2.5 ml)
• ½ teaspoon turmeric (2.5 ml)
• ¼ teaspoon cayenne pepper (optional, for a bit of kick!) (1.25 ml)
• Two 15-ounce cans chickpeas, rinsed and drained (approximately 800g total)
• 1/2 cup vegetable broth (120 ml)
• 1 tablespoon lemon juice (15 ml)
• Salt and freshly ground black pepper to taste
• 1 medium sweet potato, peeled and diced (about 1 ½ cups)
• 1 red bell pepper, diced (about 1 cup)
• 1 zucchini, diced (about 1 ½ cups)
• ¼ cup tahini (60 ml)
• 2 tablespoons lemon juice (30 ml)
• 2 tablespoons water (30 ml)
• 1 clove garlic, minced
• Salt to taste
• 1 cup couscous (approximately 180g)
• 1 ½ cups vegetable broth or water (360 ml)
• Fresh cilantro or parsley, chopped (optional, for garnish)
• Pinch of red pepper flakes (optional)