Moroccan spices and peanut butter create a unique sauce to smother chickpeas and rice in this one-pan vegan lunch or dinner.

One Skillet Moroccan-Style Chickpea Bowl

In a large skillet, heat coconut oil over medium-high heat; add garlic. Add garbanzo beans and sauté for 8 to 10 minutes, until they turn light golden brown.

Remove skillet from heat, add stock; stir in peanut butter. Add in paprika, cumin, cinnamon, and curry powder. Place skillet back on heat and scrape off baked-on bits. Stir until heated through. Remove from heat. Season, to taste, with kosher salt.

Serve chickpea mixture over bell pepper strips, red onion, and brown rice, cooked according to package instructions. Garnish with chopped peanuts, if desired.

Instead of ordinary peanuts, look for the Harissa Seasoned Kettle-Cooked Peanuts by Culinary Tours. They'll give this dish a little extra kick of heat and crunch.