North-African Inspired Chickpea Bowl- As Seen On Home Made Simple

February 5, 2018

Home Chef, Laila Ali teaches the Felix family how to make a North-African inspired Chickpea Bowl on Home Made Simple on OWN!


This is just one of many recipes of Laila’s! Be sure to purchase her NEW Best Selling cookbook Food For Life, which is available at Barnes and Noble!


Cook Time: 30 minutes

Prep Time: 15-20 minutes

Serves: 4



1 tablespoon extra-virgin olive oil

1 large yellow onion, finely chopped

1 medium red bell pepper, finely chopped

3 garlic cloves, pressed through a garlic press

1 (1-inch) piece fresh ginger, peeled and grated

1 (2-inch) cinnamon stick (optional)

1½ teaspoons ground coriander

1½ teaspoons ground cumin

¼ teaspoon cayenne pepper, or to taste

1 tablespoon tomato paste

2 medium tomatoes, chopped

2 cups cooked chickpeas

1½ teaspoons sea salt, plus more to taste

8 ounces green beans, ends trimmed, cut into ½-inch pieces

1 tablespoon fresh lemon juice, plus more to taste

¼ cup green olives, pitted and sliced

¼ cup chopped fresh mint

cooked brown rice or other grain, for serving



1. In a large saucepan, heat the oil over medium heat

2. Add the onion and bell pepper and cook until starting to soften, about 5 minutes

3. Add the garlic and ginger and cook until fragrant, about 1 minute

4. Add the cinnamon, coriander, cumin, and cayenne and cook, stirring, for 30 seconds, or until aromatic, adding a tiny bit of water if the mixture starts to stick to the bottom of the pan

5. Add the tomato paste and cook for 1 minute. Add the chopped tomatoes, chickpeas, and salt, bring to a simmer, then reduce the heat, cover, and simmer for about 15 minutes, adding a little water if the mixture starts to get dry (depending on how juicy your tomatoes are)

6. While the stew is cooking, bring a medium saucepan of water to a boil and salt it

7. Add the green beans and blanch until crisp-tender and bright green, 4 to 5 minutes

8. Drain, then add to the stew and cook for about 1 minute for the flavors to come together

9. Stir in the lemon juice, then the olives, and finally the mint. Taste and add more salt and/or lemon juice if needed. Remove the cinnamon stick if you used one

10. Spoon into bowls and serve, over brown rice or another grain if you like


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