Courgette and Chickpea Bowl

Sometimes you crave a meal that feels both hearty and refreshingly light.

This Courgette and Chickpea Bowl fits the bill perfectly, showcasing tender roasted sweet potato alongside golden courgette slices and creamy chickpeas.

The final touches—hummus, hemp seeds, and nutritional yeast—bring extra flavour and texture to round out this comforting yet nutrient-packed dish.

It’s easy to throw together on a weeknight but still special enough for a leisurely weekend lunch.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Courgette and Chickpea Bowl recipe:

• 1 sweet potato
• 1 courgette
• 1 400g tin/jar chickpeas (including the water)
• 1 tbsp tahini
• Olive oil
• Hummus, hemp seeds, and nutritional yeast for serving

Sweet Potatoes for Depth and Warmth

Sweet potatoes add a comforting sweetness and velvety texture that can elevate any bowl-style meal.

Roasting them concentrates their natural sugars, giving you crisp edges and a soft interior.

They’re also a good source of fibre and various vitamins, making them as nourishing as they are delicious.

Courgettes for a Lighter Bite

Courgettes (also known as zucchini) cook quickly, developing a delicate, slightly sweet flavour as they turn golden.

In this recipe, slicing them thinly helps them caramelise faster in the pan, while still retaining a touch of freshness.

Their mild taste provides a lovely contrast to both the hearty sweet potato and the creamy chickpea mixture.

Chickpeas: A Plant-Based Powerhouse

Chickpeas are a fantastic plant-based protein, offering a hearty, filling element to this bowl.

The brilliant twist here is using the chickpea water straight from the tin, which blends with tahini and oil to create a velvety sauce as it simmers.

This gentle cooking method also infuses the courgettes with extra flavour.

Bringing It All Together with Tasty Toppings

Sometimes the right finishing touches can take a recipe from good to exceptional.

Hummus provides a silky richness, hemp seeds contribute a subtle crunch and extra protein, and nutritional yeast adds a pleasantly savoury, cheese-like note without needing any dairy.

When sprinkled over everything, these toppings unify the various textures and tastes into one satisfying meal.

How to Make This Courgette and Chickpea Bowl Recipe

Step 1: Preheat the oven

Turn on your oven and set it to 180°C.

While the oven warms up, use this time to prepare your ingredients.

Having the oven at the correct temperature ensures your sweet potato cubes will roast consistently, giving you an even texture from edge to centre.

Step 2: Roast the sweet potato

Peel the sweet potato and cut it into cubes of roughly the same size.

In a roasting tray, coat these cubes with 1 tablespoon of olive oil and a small pinch of salt to enhance their natural sweetness.

Slide the tray into the preheated oven.

Roast for about 35 minutes, or until the edges turn slightly brown and a fork slides in easily.

This caramelisation process locks in flavour, making the sweet potato extra tasty when paired with the other components.

Step 3: Sauté courgette and add chickpeas

In a pan set over medium heat, drizzle a little olive oil.

Meanwhile, slice your courgette very thinly—using a mandolin can achieve paper-thin slices, but a knife works perfectly well if you prefer slightly thicker pieces.

Lay each slice in the hot oil, cooking until they turn golden on both sides.

Once they have a lovely colour, pour in the entire tin of chickpeas, including the water.

Stir in 1 tablespoon of tahini, and let everything simmer gently on medium-low.

The chickpea water will thicken up with the tahini, creating a silky sauce that clings to the courgettes.

Step 4: Serve with toppings

After your sweet potatoes have finished roasting, remove them from the oven and gather everything for plating.

Arrange the roasted sweet potatoes in a bowl, then place the courgette and chickpea mixture on top.

Add a dollop of hummus off to one side, and sprinkle over some hemp seeds and nutritional yeast for that extra crunch and tangy, savoury lift.

Serve while the courgettes and chickpeas are still warm, and enjoy a comforting yet bright meal that delights with every bite.

Frequently Asked Questions

Can I use squash instead of sweet potato?

Absolutely. Butternut squash or pumpkin can work nicely, though you might need to adjust the roasting time depending on how large you cut the cubes.

Is it necessary to include the chickpea water?

Yes, the chickpea water helps create a natural sauce when combined with tahini, making the dish more cohesive.

If you drain the chickpeas, you’ll lose some of that creaminess.

Can I make this dish oil-free?

If you’d prefer an oil-free version, you can roast the sweet potatoes with a little vegetable stock or water.

Similarly, you can sauté the courgettes in a non-stick pan using a small splash of water or stock.

The flavour might be less rich, but it’s still an option.

What can I do with extra tahini?

Tahini is incredibly versatile. Use it to make salad dressings, dips, or drizzle it over roasted vegetables.

Its nutty, creamy flavour also pairs well with sweet foods like dates and honey for a quick snack.

And that’s it for this Courgette and Chickpea Bowl recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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