Moroccan-Spiced Roasted Chickpea and Sweet Potato Bowl

Name: Moroccan-Spiced Roasted Chickpea and Sweet Potato Bowl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 400 g sweet potatoes, peeled and diced into 2 cm cubes; 1 can (400 g) chickpeas, drained and rinsed; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp smoked paprika; 1/4 tsp ground cinnamon; 1/4 tsp ground turmeric; 1/4 tsp cayenne pepper; 1/2 tsp sea salt; 150 g couscous; 180 ml vegetable broth; 30 g preserved lemon rind, finely chopped; 30 g fresh cilantro, roughly chopped; 50 g tahini; 2 tbsp fresh lemon juice; 1 garlic clove, minced; 60 ml water; Freshly ground black pepper, to taste

This bowl layers warm, spiced roasted chickpeas and sweet potatoes with fluffy couscous, bright preserved lemon, and a cooling cilantro-tahini drizzle for balanced Moroccan-inspired flavors.

Prep20 minCook35 minTotal55 minServes4Difficultymedium

Method

How to make it

01
Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
02
In a large bowl, toss the diced sweet potatoes and chickpeas with olive oil, ground cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne pepper, and salt until evenly coated.
03
Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet.
04
Roast for 30-35 minutes, turning halfway, until sweet potatoes are tender and chickpeas are slightly crispy.
05
While roasting, bring vegetable broth to a boil in a small saucepan, then remove from heat and stir in couscous. Cover and let stand for 5 minutes until couscous absorbs the broth. Fluff with a fork.
06
Prepare the tahini drizzle by whisking together tahini, lemon juice, minced garlic, water, and a pinch of black pepper until smooth and pourable. Add more water if needed.
07
To serve, divide couscous among bowls, top with the roasted chickpeas and sweet potatoes, then sprinkle chopped preserved lemon and cilantro over each bowl.
08
Drizzle the cilantro-tahini sauce generously over the top before eating.

From the editor

Cooking tips

If you prefer a milder heat, reduce cayenne pepper or omit it entirely.
Preserved lemon can be swapped with a mix of finely grated lemon zest and a teaspoon of lemon juice for a fresh but less intense flavor.
To keep chickpeas crispy, roast them uncovered and avoid overcrowding on the pan.
Make the tahini sauce a day ahead and store refrigerated; whisk before serving to recombine any separation.

Published June 27, 2026