Chickpea and Spinach Couscous (Vegan, Quick & Easy)

This is a dish that is on my ‘I have nothing in the fridge’ or ‘I have no time to cook‘ or ‘I want something healthy that my kid will love‘ recipe roster.  It’s something that I have been cooking for years and is still a family favourite.  I love the simplicity of it, and the versatility.  If you don’t have chickpeas, go ahead and use white navy beans or kidney beans.  If you don’t have spinach, use collard greens or kale.  Like I said, I’ve been making variations of this dish for a really long time, and it always works. 🙂

vegan chickpea and spinach couscous

You’ll love how quick this will be on your dinner table.  It’s ready in 25 minutes and devoured even quicker!  Since we’re looking to making this quick, we are using canned tomatoes and chickpeas.  Of course, if you have more time, by all means use fresh tomatoes and dried chickpeas.  Otherwise, it’s best to choose organic canned tomatoes.  If you’re new to vegetarianism or eating plant-based, or even looking to simply add more plant-based meals to your dinner menu, this is a super easy and delicious meal that will deliver!

vegan chickpea and spinach couscous

Chickpea and Spinach Couscous


  • 1 cup couscous (preferable whole wheat)
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon Hungarian paprika
  • Juice of ½ lemon
  • 1 can (28 ounces) diced tomatoes with juice (preferably organic)
  • 2 cups baby spinach, washed
  • 1 can (400 grams) chickpeas, rinsed and drained
  • ¼ cup cashews, lightly toasted


  1. Bring a small pot of water to a boil, add your couscous, cover the pot and turn off the heat. Allow to sit for 5 minutes. Remove lid, fluff up the couscous using a fork. Set aside.
  2. In a large pot over medium heat, heat the olive oil. Add onion and garlic and sauté until onion is translucent, about 4-5 minutes. Add cumin, coriander, salt, pepper, paprika and lemon. Stir. Add tomatoes and simmer for 10 minutes.
  3. Add spinach and chickpeas. Stir, allowing the spinach to wilt. Taste, and adjust any seasonings if needed. In the meantime, lightly toast the cashews in a small pan on the stove top. Spread your nuts out in an even layer and heat over medium, shaking often – don't overcrowd your nuts. Keep stirring or shaking for about 5 minutes, or until nuts are fragrant and browned.
  4. To serve, spoon the couscous into a shallow bowl, then spoon the chickpea and spinach mix overtop. Top with toasted cashews.
  5. Enjoy!

vegan chickpea and spinach couscous

vegan chickpea and spinach couscous

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Moroccan Chickpea Tagine

I think the moment most of us go veg, we master one dish that we serve to our vegetarian, vegan, and omnivore friends alike.  One of those crowd pleasing dishes to have under your belt.  This was that dish for me.  I love warming meals with spices and root vegetables.  This dish was made many, many times in my kitchen, and it’s always been a hit as an exotic stew with our friends and family.  It is the perfect weather in Canada right now to dig into it as well.

Traditionally, a tagine dish is from North Africa and it gets its name from the special earthenware pot in which it is cooked.  The traditional tagine pot is formed entirely of a heavy clay.  Tagines are normally savoury stews or vegetable dishes, with beans used as a thickener.  I really like serving my tagines on a bed of whole grain couscous.

Morrocan Chicpea Tagine

Moroccan Chickpea Tagine
Serves 6
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
  1. 1 sweet potato, peeled and cut into 1″ cubes
  2. 2 zucchini, sliced
  3. 3 carrots, peeled and chopped
  4. 1 large onion, peeled and chopped
  5. 1 tablespoon olive oil
  6. 1 (15 ounce) can organic garbanzo beans, drained and rinsed
  7. 1 (14.5 ounce) can organic tomatoes with juice
  8. 1 cup vegetable broth
  9. 1 teaspoon ground coriander
  10. 1 1/2 teaspoons ground cumin
  11. 1 teaspoon ground tumeric
  12. 1/4 teaspoon cayenne pepper
  13. 1/2 teaspoon ground cinnamon
  14. 1 teaspoon sea salt
  15. 1/2 cup dried apricots, thinly sliced
  16. optional garnish, freshly chopped parsley
  17. 2 cups cooked whole grain couscous
  1. Begin by cooking your couscous according to packaging instructions. Set aside.
  2. In a large pot, heat olive oil over medium heat. Add onion and cook for 5 minutes or until onions are translucent.
  3. Add potato, carrot, tomatoes with juice, vegetable broth, and all the spices. Stir, cover pot, bring it up to a high heat and boil for 20 minutes.
  4. Add chickpeas, zucchini and apricots, and continue to cook covered for another 10 minutes, or until potatoes, carrot, and zucchini are tender.
  5. Spoon couscous onto plate and top with a generous amount of the tagine. You can sprinkle with some fresh parsley.
Love and Lentils

Morrocan Chickpea Tagine