Freezer Meal Spiced Chickpea Bowl: clean eating meets comfort food! Dump it all in a bag, freeze it, and make it for dinner in a snap.
Freezer Meal Spiced Chickpea Bowls
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These chickpeas are heavenly 😋 even my 1 year old liked them… Just the right amount of spices and couldn’t be easier to make
These chickpeas, you guys. THESE CHICKPEAS.
Here’s what we have going on here:
- Protein-packed chickpeas
- Sautéed garlic and onion
- Lots of warm, cozy spices
- Slow simmered fire-roasted tomatoes
- Warm fluffy couscous
- A quick herby cucumber salad for a bite of freshness
- Yogurt or hummus to tie it all together
Even better news: it’s not only clean and healthy but can also be prepped to go from freezer to Instant Pot in a snap. That’s right. WINNING.
All you have to do it dump it all in a bag, freeze it, and pull it out when you’ve been living the takeout life a little too fiercely and need a healthy dinner in a snap.
Seriously. This is my colder-weather go-to for a super nutritious, plant-based meal that is basically the same experience as me eating my favorite comfort food. Okay, fine, pizza might still stand in a category all its own, but other than that, I’d say these chickpeas can compete with the best of them.
Check Out Our Video For How To Make Freezer Meal Spiced Chickpea Bowls:
Freezer Meal Moroccan-Spiced Chickpeas
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Freezer Meal Detox Moroccan Chickpea Glow Bowl: clean eating meets comfort food! Dump it all in a bag, freeze it, and make it for dinner in a snap.
Ingredients
Scale
Freeze together:
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon each – chili powder and cumin
- 1 teaspoon each – turmeric and garam masala
- 1 teaspoon sea salt
- dash of each – cinnamon and cayenne (to taste)
- two 14-ounce cans chickpeas (drained and rinsed)
- two 14-ounce cans fire roasted diced tomatoes
Instructions
INSTANT POT: From frozen, 15 minutes on high pressure + quick release.
FINAL STEP: Serve with couscous, cucumber, hummus, yogurt, harbs, and pita bread slices!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Instant Pot
- Cuisine: Moroccan-Inspired
Keywords: freezer meal moroccan-spiced chickpea bowl, moroccan-spiced chickpeas, moroccan chickpeas
View original recipe here.
You might also like our freezer meals post.
Filed Under: All Recipes Bowls Dairy-Free Dinner Fall Freezer Meals Healthy Instant Pot Legume Main Dishes Quick and Easy Recipes Sugar-Free Tomato Vegetarian
September 4, 2018
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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What herbs would you recommend with the cuke salad? (I was thinking: cilantro or mint)?
We like the way you think, Lisa. Mint, cilantro, and/or parsley we think would be perfect!
Would this work with dried chickpeas (soaked overnight) with increased time? Or would the other ingredients get too mushy?
Hi, Rebecca! We tested this with dried chickpeas, but we wouldn’t recommend it. We’d suggest using canned chickpeas instead.
Wondering what your thoughts are on doing this in the crockpot?
Just replying to myself because I forgot to check to receive notification of new comments!
Hi, Leah! We wouldn’t really recommend cooking this in the crockpot. We think the beans will get too mushy.
If that’s the case, can you remove this line from the intro? It’s misleading for those of us looking for slow cooker meals. Thanks!
“…can also be prepped to go from freezer to Instant Pot / slow cooker in a snap.”
I made this tonight and followed the recipe exactly (except did not freeze and so only cooked for 10 min in the IP). We loved it, thank you!
Glad you enjoyed this, Julia!
Is there an alternate cooking method? I want to send these to college with my daughter, but she doesn’t have an instant pot.
Unfortunately not for this one! It might work just on the stovetop – similar to the original recipe, just simmered for longer. 🙂 https://pinchofyum.com/morrocan-spiced-chickpea-glow-bowl
Made the chickpeas for breakfast with scrambled eggs, avocado and toast! AMAZING
Sounds delicious! Thanks for sharing, Kelly!
Hi, Also looking for an Alt cooking method. I got it all prepped before realizing it’s only instant pot and and I don’t have one. 🙁
We don’t recommend this in a slow cooker, but you could try simmering it for awhile covered in a pot on the stove!
Hi! Can’t wait to try this, do you think I could add chicken for an extra punch of protein?
Definitely!
I keep on getting de burn message with the instant pot you seem to be using in the pictures. Any standard adjustment I could use (like additional water… ?)
Hi, Eveline! You could try a smidge of water or even a little bit more canned tomatoes.
Would this fit in a 3QT mini instant pot or should I cut the recipe in half?
Hi, Sandra! We’d suggest cutting the recipe in half. Let us know how this goes for you! 😊
I made this and served it, as suggested, with hummus, cucumber, couscous, and lightly grilled pita. It was divine. What a great combination. Very impressed with how easy it was to put together ahead of time, too. Next time I’ll make a few batches to freeze at once!
This is my second time making it — that’s how good this is. It’s a perfect weekday quick lunch with some tahini mixed (or that Trader Joe’s garlic dip) mixed in. I’m glad my wife is sick of garbanzo beans so I can keep it all to myself.
So glad to hear you’ve been enjoying this, Chris! 🙂
Just followed the recipe from frozen in our IP and even had some TJs frozen naan. Delicious and too easy. All of the freezer meals are super!
YUM! This would be delicious with naan!
Made the Moroccan spiced chick peas without freezing first. Followed someone else and only did 10 min in instapot and turned out perfect!! New family favorite! **Our family loves spicy. I did two little shakes of cayenne and WOW did that make this almost too hot! Not sure if the instapot has anything to do with that, but beware… less is more with that spice. Yikes.
Glad to hear your family enjoyed this, Kimberly! 🙂
This Moroccan Spiced Chickpeas sounds amazing for my vegan daughter. I’m making this for her for the freezer but she doesn’t have an instant pot. How long should she simmer it on the stove for? Thanks!!
We haven’t tested this from frozen on the stove yet, so it’s hard for us to say how long it would take. We’d imagine it’d be just a bit longer than the original recipe here: https://pinchofyum.com/morrocan-spiced-chickpea-glow-bowl
These chickpeas are heavenly 😋 even my 1 year old liked them… Just the right amount of spices and couldn’t be easier to make
So happy to hear this, Anya!
As I live in a studio, my insta pot is hard to take out. So I ended up defrosting it a bit then simmering it for 25-40 minutes on the stove top. It still tasted fantastic but then I don’t know what the original recipe was suppose to taste like. Either way, this was fantastic!
Thanks for sharing, Al!
Hello there. I made the recipe from frozen and just had to sauté a little to get the water out. I think I would cut back on tomatoes next time. It came out amazing. I combined it with roasted Brussel sprouts, feta cheese and some Tziziki sauce. So good!! Thank you!
Yum yum yum!
We love this recipe, especially how easy it is to go from freezer to instant pot. I also make a quick yogurt dill cucumber mix to go along with garlic naan. I like that this is equally refreshing but warm and comforting, and a quick easy meal!
So glad you enjoyed the recipe, Amanda!
This recipe is SUPER SPICY!!!!!!!!!!! Next time I make this I will alter how much chili powder I use. Normally, I love the recipes that Pinch of Yum produces.
My tummy hurts. 😭
We’re so sorry to hear that, Terri. Your chili powder must be really spicy because this dish generally isn’t very hot. We typically use McCormick’s chili powder which doesn’t pack much heat at all. We appreciate your feedback!
Any suggestions for a crock pot cook time? From fresh or frozen? I don’t have a instant pot
Hi Vanessa! We don’t recommend cooking this meal in a slow cooker, because the beans might get mushy. But you could try simmering it for awhile covered in a pot on the stove!
The freezer meals always get stuck in the container that I put in the freezer. I’m using the recommended glass Pyrex bowls. I end up having to defrost the whole thing before I can get it into the instant pot. Any tips?!
This happens for us, too. We just run the container under very hot water for a few minutes just to loosen things up enough so the food can slip out into the Instant Pot.
Amazing! Added some coconut milk, about 1/2 can. Such a good recipe to keep in the freezer for a busy night.