Seasoned Chickpea and Herb Stuffed Sukkah Bowls

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Vibrant roasted chickpeas combined with fresh herbs and spices, served in edible roasted bell pepper 'bowls' inspired by the Feast of Tabernacles. This Middle Eastern Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs cooked chickpeas, red bell peppers, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups cooked chickpeas
• 4 large halved and seeded red bell peppers
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 2 tbsp lemon juice
• 2 tbsp tahini
• 2 tbsp water

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place 4 large halved and seeded red bell peppers cut side down on a baking sheet lined with parchment paper.
2. Step 2: In a medium bowl, toss 2 cups cooked chickpeas with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
3. Step 3: Roast the bell peppers and chickpeas in the oven: peppers for 20 minutes and chickpeas spread on a separate baking sheet for 25 minutes, shaking halfway through until chickpeas are golden and crispy.
4. Step 4: Meanwhile, whisk together 2 tablespoons tahini, 2 tablespoons water, and 2 tablespoons lemon juice in a small bowl until smooth and creamy.
5. Step 5: Once roasted, turn the bell peppers cut side up and fill each half with a generous scoop of the spiced roasted chickpeas. Drizzle 1 tablespoon of the tahini sauce over each stuffed pepper half.
6. Step 6: Sprinkle 1/4 cup chopped fresh parsley and 2 tablespoons chopped fresh mint over the top for a fresh herbal finish. Serve warm.