Chestnut Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

4.6

(26)

Chestnut Free Spiced Chickpea Bowl with Tahini

Warm, golden, and deeply satisfying, this spiced chickpea bowl is the kind of meal that earns a permanent spot in your weekly rotation. Cumin, turmeric, smoked paprika, and ginger come together to coat crispy roasted chickpeas and caramelized sweet potato cubes in a blend of flavors that feels bold without being complicated. The trick to getting those chickpeas genuinely crunchy is patting them completely dry before they hit the oven — a small step that makes a big difference. Everything sits on a bed of nutty brown rice and fresh greens, then gets finished with a silky tahini dressing that ties the whole bowl together. Because every component here is made from scratch with whole, straightforward ingredients, you never have to second-guess what's in your meal or worry about hidden additives from packaged foods. It's naturally free from tree nuts of any kind, relying instead on sesame-based tahini for that rich, creamy drizzle. Meal prep friendly and genuinely craveable, this bowl is proof that eating well doesn't have to mean sacrificing flavor.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the bowl base

1 cup brown rice, rinsed

For the roasted chickpeas and sweet potatoes

2 cans (15 oz each) chickpeas, drained and rinsed
1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
3 tbsp extra virgin olive oil, divided
1 tsp ground turmeric
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground ginger
½ tsp salt
¼ tsp black pepper

For the tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice (about 1 large lemon)
2 tbsp extra virgin olive oil
1 clove garlic, finely grated
2–4 tbsp water, to thin
¼ tsp salt

For serving

4 cups baby spinach or arugula
¼ cup fresh parsley, roughly chopped (optional)
2 tbsp sesame seeds (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas thoroughly dry with paper towels — the drier they are, the crispier they will roast.
2
Cook the brown rice in a medium saucepan according to package directions, until tender and the water is absorbed, about 30–35 minutes. Remove from heat, fluff with a fork, and cover to keep warm.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!