Chickpea Bowl

Chickpea Bowl

Two Chef Mission
This recipe proves that chickpeas aren't just for hummus! Hearty without weighing you down, the chickpeas lend a great nutty flavor that compliments fresh sauteed veggies.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine American
Servings 2 people
Calories 8 kcal


  • Cutting Board
  • Chef Knife
  • Saucepan
  • pot w/ lid
  • Heat resistant spoon/spatula


  • 1 can Chickpeas
  • 1 each Sweet Potato small dice
  • 1/2 each Onion diced
  • 1 clove Garlic minced
  • 1/2 each Zucchini diced
  • 1/2 each Yellow Squash diced
  • 1 each Carrot peeled and diced
  • 1 Tbsp Thyme chopped
  • 1 Tbsp Parsley chopped
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Heat a sauce pan, add in 1 Tbs oil and the onions, carrot, and sweet potato. Season and cook 4 minutes.
  • Mix in the garlic, herbs, zucchini and squash and cook another 2 minutes. Stir in the chickpeas and bring to a simmer. Cook 15 minutes and adjust seasoning.
  • Cook rice for the chickpea bowls.
  • Serve chickpeas over rice .
  • Enjoy!


Calories: 8kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 21mgFiber: 1gSugar: 1gVitamin A: 481IUVitamin C: 9mgCalcium: 14mgIron: 1mg
Keyword Chickpeas, fall, Recipes, rice, Simple Recipes, Squash, sweet potato, Vegan, vegetables, Vegetatarian, Zucchini
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