Chickpea and Roasted Vegetable Bowl
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Source: https://recipheon.com/en/recipes/main-dishes/chickpea-and-roasted-vegetable-bowl
About this recipe
A chickpea and roasted vegetable bowl is a filling plant-based meal with couscous, zucchini, bell pepper, and chickpeas. Roasting brings out the vegetables' sweetness and deepens their flavor, while couscous quickly creates a light yet substantial base for the dish. Chickpeas add protein and make the bowl a complete meatless meal. This is a simple meal-in-a-bowl for when you want something colorful and warm without spending a long time at the stove.
Ingredients
Servings: 2
1/2 can chickpeas
1 zucchini
1 bell pepper
100 g couscous
120 ml boiling water
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 210°C. Place the couscous in a bowl, pour in 120 ml of boiling water, cover for 5 minutes, then fluff thoroughly with a fork.
Cut the zucchini into half-moons about 1 cm thick and the bell pepper into strips. Toss the vegetables with 2 teaspoons of the olive oil, spread them on a baking sheet, and roast on the middle rack for 18–20 minutes, until tender and browned around the edges.
Drain and pat the chickpeas dry. Heat the remaining 1 teaspoon of olive oil in a skillet and warm the chickpeas over medium heat for 3–4 minutes, stirring.
Combine the couscous with the roasted vegetables, warm chickpeas, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Divide between two bowls.
Serve immediately while the vegetables are still warm and hold their shape.
Estimated nutrition
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