icon-arrowicon-chevronicon-commenticon-facebookicon-hearticon-instagramicon-instant-poticon-listicon-lockicon-meal-prepicon-nexticon-pinteresticon-popularicon-quoteicon-searchicon-sugar-freeicon-twittericon-veganicon-videomenu-closemenu-open

Freezer Meal Moroccan-Spiced Chickpeas

9 reviews / 5 average
this recipe

These chickpeas, you guys. THESE CHICKPEAS.

Here’s what we have going on here:

  • Protein-packed chickpeas
  • Sautéed garlic and onion
  • Lots of Moroccan-esque 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 Moroccan-Spiced Chickpeas:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Moroccan Chickpea Bowl with cucumber.

Freezer Meal Moroccan-Spiced Chickpeas


  • Author: Pinch of Yum
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • 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.


Scale

Ingredients

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)
  • 2 14-ounce cans chickpeas (drained and rinsed)
  • 2 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!

  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Moroccan-Inspired

Keywords: freezer meal moroccan-spiced chickpea bowl, moroccan-spiced chickpeas, moroccan chickpeas

Recipe Card powered by Tasty Recipes logo

View original recipe here.

You might also like our freezer meals post.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

39 Comments

  1. Pinch of Yum Logo
    Lisa T

    What herbs would you recommend with the cuke salad? (I was thinking: cilantro or mint)?

  2. Pinch of Yum Logo
    Rebecca

    Would this work with dried chickpeas (soaked overnight) with increased time? Or would the other ingredients get too mushy?

    1. Pinch of Yum Logo
      Leah Sipes

      Just replying to myself because I forgot to check to receive notification of new comments!

      1. Pinch of Yum Logo
        Amy

        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.”

  3. Pinch of Yum Logo
    Julia

    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!

  4. Pinch of Yum Logo
    Kimberly

    Is there an alternate cooking method? I want to send these to college with my daughter, but she doesn’t have an instant pot.

  5. Pinch of Yum Logo
    Haley Genshaft

    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. 🙁

  6. Pinch of Yum Logo
    Chelsea

    Hi! Can’t wait to try this, do you think I could add chicken for an extra punch of protein?

  7. Pinch of Yum Logo
    Eveline

    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… ?)

  8. Pinch of Yum Logo
    Stephanie

    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!






  9. Pinch of Yum Logo
    Chris

    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.






  10. Pinch of Yum Logo
    Laura

    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!






  11. Pinch of Yum Logo
    KIMBERLY BLACKWELL

    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.






  12. Pinch of Yum Logo
    Cheryl

    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!!

  13. Pinch of Yum Logo

    These chickpeas are heavenly 😋 even my 1 year old liked them… Just the right amount of spices and couldn’t be easier to make






  14. Pinch of Yum Logo
    Al

    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!






  15. Pinch of Yum Logo

    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!






  16. Pinch of Yum Logo
    Amanda

    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!