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a straight on shot of two halves of Moroccan chickpea burrito stacked on a white plate

Moroccan Chickpea + Roasted Vegetable Burritos with Green Tahini Sauce


  • Author: Allison
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Moroccan Chickpea and Roasted Vegetable Burritos: Vegetarian Moroccan-inspired burritos with spiced chickpeas, roasted cauliflower and sweet potato, and feta that are baked and drizzled with herby green tahini sauce. The perfect special weekend meal that’s hearty and comforting yet healthy.


Ingredients

Scale

Roasted Vegetables

  • 2 cups diced yellow potatoes (1/2-inch dice- peeled or unpeeled; your choice)
  • 2 cups diced sweet potatoes (1/2-inch dice- peeled or unpeeled; your choice)
  • 6 cups cauliflower florets (from 1 medium head)
  • 1 red bell pepper, diced into 1-inch pieces
  • 2 teaspoons turmeric
  • Pinch of sea salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil

Moroccan Chickpeas

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 2 large garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons tomato paste
  • 1/4 cup water
  • 2 pitted Medjool dates, finely chopped (optional)
  • 3 cups cooked chickpeas (or 2 14-oz cans, drained and rinsed)

For Assembling

  • 2/3 cup pitted Kalamata olives, sliced
  • 1 1/4 cups crumbled goat or sheep feta cheese
  • 6 large flour tortillas
  • Olive oil for brushing

Green Tahini Sauce

  • 1/3 cup water
  • 1/2 cup tahini
  • 1/4 cup freshly squeezed lemon juice
  • 2 large garlic cloves
  • 1/41/2 teaspoon sea salt, to taste
  • 1 teaspoon maple syrup
  • 1 cup fresh herbs of choice (I used cilantro and mint)

 


Instructions

  1. Preheat the oven to 400 degrees Fahrenheit and line one very large or two medium baking sheets with parchment paper. Place the potatoes, sweet potatoes, cauliflower, and red pepper in a large bowl. Sprinkle with turmeric, salt, and pepper. Drizzle with the olive oil and toss to coat. Transfer onto the baking sheet(s) and roast for 30 minutes. Remove from the oven and set aside. Reduce the oven temperature to 350 F.
  2. Meanwhile, prepare the chickpeas: Warm the oil in a large skillet over medium heat. Add the onion, garlic, and a small pinch of salt. Cook, stirring occasionally, until softened, five minutes. Add the cumin, cinnamon, turmeric, smoked paprika, coriander, cayenne, salt, and pepper. In a small bowl, whisk together the water and tomato paste; add to the skillet. Finally, stir in the dates (if using) and the chickpeas. Cook for a few minutes to allow the flavours to meld. Remove from the heat.
  3. Assemble the burritos: Grease a casserole dish or 9×13-inch baking dish with olive oil. Place 1/2 cup of the chickpeas and 1 cup of the roasted vegetables lengthwise down the middle of a tortilla. Top with 2 tablespoons of olives and 3 tablespoons of feta. Roll up tightly and place, seam side down, in the prepared dish. Repeat with the remaining tortillas. If you run out of space in the dish, as I did, place the last burrito in a smaller baking dish.
  4. Lightly brush the burritos with olive oil and bake for 15 minutes, until lightly browned on top.
  5. Meanwhile, make the green tahini sauce by combining the tahini, lemon juice, garlic, salt, maple syrup, herbs, and water in an upright blender. Blend until smooth and transfer into a jar.
  6. Serve the burritos with the sauce. I served a tangy lime cabbage slaw on the side.

Notes

If you end up with some leftover roasted vegetables, enjoy them alongside your burritos, or store them in an airtight container in the fridge to enjoy with leftover green tahini sauce tomorrow.

  • Cuisine: Moroccan

Keywords: moroccan chickpea burrito