Seasoned Chickpea and Herb Stuffed Sukkah Bowls

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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-inspired hanukkah (vegetarian) ready in about 40 minutes pairs cooked chickpeas, red bell peppers, 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 "Plan a meal with the AI" 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.

Prep: 15 min Cook: 25 min Serves 4 Middle Eastern cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Seasoned Chickpea and Herb Stuffed Sukkah Bowls take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seasoned Chickpea and Herb Stuffed Sukkah Bowls?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked chickpeas from drying out.

Can I substitute ingredients in Seasoned Chickpea and Herb Stuffed Sukkah Bowls?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seasoned Chickpea and Herb Stuffed Sukkah Bowls for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Seasoned Chickpea and Herb Stuffed Sukkah Bowls vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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