A warm, comforting, and incredibly simple skillet recipe that transforms a few pantry staples into a richly spiced, oven-roasted dish. With tomatoes, chickpeas, onions, and the magic of ras el hanout, this meal delivers deep flavor with almost no effort.
Why You’ll Love This Recipe
This dish is perfect for days when you want something nourishing but low-effort. Everything cooks together in one skillet, the ingredients are affordable, and the flavors are bold and aromatic thanks to the Moroccan-inspired spice blend. It works beautifully as a main dish with bread, or as part of a mezze spread. Minimal work, maximum payoff.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 Tbsp olive oil
2 cups (300 g) baby tomatoes, halved
1 can (14 oz / 400 g) chickpeas, drained and rinsed
1/2 small red onion, thinly sliced
3 tsp ras el hanout
1 lemon (for zesting and serving as wedges)
4 Tbsp yogurt
1 handful fresh herbs (cilantro, chives, parsley or mint)
Directions
Preheat your oven to 400°F (200°C / 180°C Fan).
Add the halved tomatoes, chickpeas, and sliced red onion to a deep oven-safe skillet or small casserole dish.
Sprinkle the ras el hanout over the top, drizzle in the olive oil, and toss until all ingredients are evenly coated. Season with salt and pepper if desired.
Place the skillet in the oven and bake for 20–25 minutes, or until the tomatoes and onions are softened, slightly jammy, and lightly browned.
Remove from the oven and zest about one-quarter of the lemon over the top.
Finish with dollops of yogurt and a generous handful of fresh herbs.
Serve warm with lemon wedges on the side for squeezing.
Servings and timing
Servings: 3 (as a main dish with bread)
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Variations
Add sliced bell peppers for extra sweetness.
Stir in cooked couscous or quinoa after roasting to make it more filling.
Replace yogurt with a dairy-free alternative for a vegan version.
Add olives for a briny contrast to the sweet roasted tomatoes.
Serve with warm flatbread, rice, or roasted potatoes to change up the base.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add fresh herbs and a little yogurt only after reheating to maintain texture.
FAQs
How spicy is ras el hanout?
Ras el hanout is aromatic rather than hot. You can reduce the quantity to 2 teaspoons for a milder flavor.
Can I make this recipe vegan?
Yes, simply use a plant-based yogurt or omit it entirely.
Do I need to drain the chickpeas?
Yes, draining and rinsing the chickpeas helps maintain the right texture and flavor.
Can I prepare this without an oven-safe skillet?
You can assemble everything in a casserole dish instead, then bake as directed.
What herbs work best for topping?
Cilantro, parsley, mint, and chives all pair wonderfully with the warm spices.
Can I use regular tomatoes instead of baby tomatoes?
Yes, but slice them into smaller pieces so they roast evenly.
Does this dish work as a side dish?
Absolutely. It pairs well with grilled vegetables, rice dishes, or roasted chicken alternatives for non-vegetarian eaters.
Can I double the recipe?
Yes, just use a larger casserole dish so everything roasts rather than steams.
Can I add protein to this?
You can add cooked lentils or tofu cubes for extra plant-based protein.
What type of bread pairs best with this?
Flatbread, pita, or crusty artisan bread all work well for scooping.
Conclusion
This Moroccan Spiced Chickpea Skillet is the perfect example of how simple ingredients can create a deeply flavorful, satisfying meal. With only a few steps and minimal cleanup, it’s an easy weeknight dish that still feels vibrant and comforting. Whether enjoyed with bread or as part of a mezze spread, it’s a recipe you will want to return to again and again.
A simple, one-skillet Moroccan-inspired dish made with roasted chickpeas, tomatoes, red onion, and ras el hanout. Finished with lemon zest, yogurt, and fresh herbs, it’s flavorful, comforting, and perfect for a quick vegetarian meal.
Ingredients
4 Tbsp olive oil
2 cups (300 g) baby tomatoes, halved
1 can (14 oz / 400 g) chickpeas, drained and rinsed
1/2 small red onion, thinly sliced
3 tsp ras el hanout
1 lemon (zest and wedges for serving)
4 Tbsp yogurt
1 handful fresh herbs (cilantro, chives, parsley, or mint)
Instructions
Preheat oven to 400°F (200°C / 180°C Fan).
Add halved tomatoes, chickpeas, and red onion to an oven-safe skillet or small casserole dish.
Sprinkle with ras el hanout, drizzle with olive oil, and toss to coat. Season with salt and pepper to taste.
Bake for 20–25 minutes until tomatoes and onions are softened, jammy, and lightly browned.
Remove from oven and zest about 1/4 of the lemon over the top.
Top with dollops of yogurt and a generous handful of chopped fresh herbs.
Serve warm with lemon wedges on the side.
Notes
Add bell peppers or olives for extra flavor.
Serve with flatbread, couscous, or rice for a more filling meal.
Use dairy-free yogurt for a vegan version.
Double the recipe in a larger dish if feeding more people.
