Charred Bell Pepper & Chickpea Bowls with Tahini Drizzle
Ingredients
- 3 mediumbell peppers (mixed colors)
- 1 can (15 oz)chickpeas (drained and rinsed)
- 3 tablespoontahini
- 1lemon
- 2 clovesgarlic
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ½ teaspooncumin
- ¼ teaspoonred pepper flakes
- 2 cupsspinach or arugula (loosely packed)
- 1 mediumcucumber
Prep
- 01
Dice 3 medium bell peppers into 1-inch chunks.
- 02
Dice 1 medium cucumber.
- 03
Mince 2 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the charred bell pepper pieces and cook, stirring occasionally, for 5–7 minutes until they're soft and lightly blistered at the edges. Season with salt, pepper, and cumin. Transfer to a plate.
- 02
Return the skillet to medium-high heat with 1 tablespoon olive oil. Add the chickpeas and cook, stirring, for 3–4 minutes until warmed through and lightly crisped. Season with salt, pepper, and red pepper flakes.
- 03
In a small bowl, whisk together tahini, juice from 1 lemon, minced garlic, 2 tablespoons water, and a pinch of salt until smooth and pourable. Adjust water or tahini to reach drizzle consistency.
- 04
Divide the spinach or arugula between two bowls. Top with the charred peppers, crispy chickpeas, and diced cucumber. Drizzle generously with tahini sauce and serve immediately.
Spice Tips
For smokiness, add 1/4 teaspoon smoked paprika to the peppers. For heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne to the tahini sauce. A handful of fresh parsley or cilantro stirred into the sauce brightens the whole bowl.
This bowl is forgiving — serve at room temperature or warm. Tahini sauce can be made ahead and refrigerated for up to 3 days; thin with water before serving.