Chermoula Chicken and Chickpea Quesadillas

These chicken and chickpea quesadillas put a North African-inspired spin on a familiar weeknight favorite, layering chermoula-marinated chicken, warmly spiced chickpeas, toasted pine nuts, and melted cheese inside a crisped tortilla, finished with a cool, spicy harissa yogurt on the side.

The chicken is marinated in chermoula, one of the flavors that makes this quesadilla especially interesting. It's a bright, herb-filled North African sauce traditionally made with fresh herbs, garlic, lemon, olive oil, and warm spices, and I think of it as North Africa's answer to chimichurri: a fresh, punchy sauce that works as both a marinade and a finishing condiment. Here it does the marinating, soaking into the chicken and giving it plenty of flavor before it even hits the skillet. If you want to see chermoula in a different context, I've also used it in this chicken and chermoula recipe, where the sauce takes more of a starring role.

The chicken is paired with chickpeas seasoned with cumin, paprika, coriander, cinnamon, and black pepper. The chickpeas add substance without making the quesadilla feel overly heavy, while toasted pine nuts bring a little crunch to the filling. Melted cheese pulls everything together and turns those distinctly North African-inspired flavors into something familiar and comforting. The harissa yogurt on the side adds another layer of contrast, with chile heat and smoky spice cooled down by the yogurt, giving you something creamy to dip each crisp wedge into.

I love using quesadillas as a starting point for experimenting with different cuisines because the format is so forgiving. The tortilla and melted cheese provide a familiar foundation, while the filling can take you almost anywhere. A North African-inspired chicken and chickpea combination might not be the first filling that comes to mind when you think of a quesadilla, but that's exactly what makes it fun.

Yield: 2 large 10-inch quesadillas (4, when sliced and shared)

Author: Dontmissmyplate

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Chicken, Chickpea & Chermoula Quesadillas

Crispy chicken and chickpea quesadillas filled with chermoula-marinated chicken, warm spices, toasted pine nuts, and melted cheese, served with a creamy harissa yogurt for dipping.

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Ingredients

For the Chermoula Chicken

• 1½ tsp cumin seeds
• 1½ tsp coriander seeds
• 1 cup packed fresh cilantro
• ½ cup packed fresh parsley
• 4 garlic cloves
• ½ large jalapeño, roughly chopped
• ¼ cup olive oil
• 3 tbsp fresh lemon juice
• 1 tsp paprika
• ½ tsp cayenne pepper
• ¾ tsp salt
• ½ tsp black pepper
• 1–2 tsp Worcestershire sauce
• Umami seasoning, to taste
• 4 bone-in chicken thighs, meat removed and cut into thick strips

For the Chickpeas

• ½ cup cooked chickpeas
• 1 tsp olive oil
• ¼ tsp ground cumin
• ¼ tsp paprika
• ⅛ tsp ground coriander
• ⅛ tsp ground cinnamon
• ⅛ tsp black pepper
• ⅛ tsp salt

For the Quesadillas

• 2 10-inch flour tortillas
• ¾–1 cup shredded melting cheese per quesadilla, approximately 3–4 oz each depending on the cheese
• 2 tbsp toasted pine nuts
• 1–2 tsp neutral oil or butter, for cooking

For the Harissa Yogurt

• 2 tbsp Greek yogurt
• ½–1 tsp harissa
• ½ tsp fresh lemon juice
• ⅛ tsp salt
• ½–1 tsp water, as needed

Instructions

1. Toast the cumin and coriander seeds in a dry skillet over medium-low heat for 1–2 minutes, until fragrant. Let them cool slightly, then grind them into a fine powder.
2. Add the toasted spices, cilantro, parsley, garlic, jalapeño, olive oil, lemon juice, paprika, cayenne, salt, black pepper, Worcestershire sauce, and umami seasoning to a food processor. Pulse until the mixture forms a textured, spoonable sauce. Taste and adjust the salt or seasoning as needed.
3. Remove the meat from the chicken thighs and cut into thick strips. Place the chicken in a bowl and toss with the chermoula until thoroughly coated. Cover and refrigerate overnight.
4. When ready to cook, heat a skillet over medium-high heat with a small amount of oil. Allow excess marinade to drip from the chicken, then add the chicken to the skillet in a single layer. Cook for about 6–8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F (74°C). Remove from the skillet and set aside.
5. Heat 1 tsp olive oil in a nonstick skillet over medium-high heat. Add the cooked chickpeas in a single layer and cook for about 5–7 minutes, stirring occasionally, until they develop browned edges. Add the cumin, paprika, coriander, cinnamon, black pepper, and salt. Toss for about 30 seconds, until fragrant, then remove from the heat.
6. Mix the Greek yogurt, harissa, lemon juice, and salt in a small bowl. Add a little water if needed to create a smooth dipping consistency. Refrigerate until ready to serve.
7. Heat a clean skillet over medium heat. Place one tortilla in the skillet and cover one half with the cheese. Add half of the chicken, half of the seasoned chickpeas, and half of the toasted pine nuts. Add a little more cheese over the filling, then fold the tortilla over.
8. Cook for 2–3 minutes, until the underside is golden and crisp and the cheese has begun to melt. Carefully flip and cook the other side until golden and the cheese is fully melted. Repeat with the second tortilla.
9. Transfer the quesadillas to a cutting board and allow them to rest for about 1 minute. Cut into wedges and serve immediately with the harissa yogurt.

Notes

• Chermoula: The whole spices are toasted and ground before blending for a more aromatic marinade.
• Marinating: The chicken can be marinated overnight, making this easier to prepare as a weeknight or weekend dinner.
• Chicken: Because the chicken is coated in chermoula, the herbs may darken as they cook. This is normal. Cook until the thickest piece reaches 165°F (74°C).
• Chickpeas: They don't need to become completely crispy. The goal is simply to develop some browned edges and add another layer of texture.
• Cheese: Use a good melting cheese. For a particularly gooey quesadilla, use approximately 3–4 oz of cheese per 10-inch tortilla.
• Serving: The quesadillas are large and can be sliced into wedges and shared, making two quesadillas suitable for four servings.
• Make ahead: The chermoula and harissa yogurt can be prepared ahead of time, and the chicken can marinate overnight.

Nutrition Facts

Calories

650

Fat (grams)

37 g

Carbs (grams)

42 g

Fiber (grams)

5 g

Sugar (grams)

4 g

Protein (grams)

39 g

Sodium (milligrams)

1000 mg

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Homemade Falafel Salad with Sesame Tahini Dressing

I love chickpeas in every shape and form, but falafel makes the top of the list! Most people wait to enjoy falafels at the store, but they are pretty simple to make in the comfort of your own home. All you need are dried chickpeas, fresh herbs and some spices. A food processor for appliances will make this a lot easier. I used this one from Hamilton Beach.

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450-Watt 10-Cup Food Processor with Bowl Scraper Attachment

I'm not going to assume everyone reading this knows what falafel is or where it originated! As a Southern African, I was introduced as a young adult on the streets of New York, from one of the many mouthwatering Halal trucks parked on the side of the road or one of the shawarma stores littered throughout Lower Manhattan. Falafel balls are deep-fried fritters that came out of the Middle-East, and can also be made using fava or broad beans. They can be eaten as they are, on top of a salad or bed of vegetables, but typically stuffed in a pita or flatbread pocket.

Served with what you may ask? Tahini-based sauces, derived from sesame seeds.

This small women-owned business makes natural vinaigrettes and dressings. Their Sesame Tahini is not only one of my favourites but goes perfectly with my homemade version of falafel; I recommend giving it a try; it will give a lot of other dishes a toasty tang. It has two awards for a reason: a 2018 Good Food Award and a 2018 SOFI Award! No junk, just delicious flavour to compliment the food! This recipe calls for a condiment you can find at your local grocery store or online at dressitupdressing.com.

Ingredients

2 cups dried and (soaked overnight) chickpeas--don't use canned!

1/2 teaspoon baking soda (to help soften the chickpeas)

1/2 cup fresh dill

1 cup fresh parsley

6 fresh garlic cloves

1/2 medium yellow onion

1 tablespoon salt

1 tablespoon black pepper

1 teaspoon cayenne

1/2 jalapeno

2 tablespoons toasted sriracha sesame seeds

1/2 teaspoon ground cardamom

1 tablespoon smoked paprika

1/2 teaspoon baking powder

1/2 teaspoon fenugreek powder

1 tablespoon cumin

1 tablespoon coriander

Peanut oil for frying

Salad:

1/2 bag arugula

1 cup purple cabbage, shredded

1/2 cup cherry tomatoes

1/2 large seedless cucumber

Sesame oil

2-4 scoops roasted red pepper hummus

1-2 avocadoes

Sriracha mayo

Wasabi sauce

Sesame tahini vinaigrette

Instructions

You'll need to start this recipe the day before to soften the pulses. Soak the dried chickpeas by submerging them in water with baking soda. Drain when ready to use.

Combine the chickpeas, dill, parsley, garlic, onion, sesame seeds, jalapeno, spices, salt, and pepper in a bowl. Transfer to a food processor, then pulse or blend ib high until thick paste forms.

Heat the oil in a frying pot—mix in the baking powder then cook the falafel in batches at 350F until brown and crunchy. Use a cookie dough scooper for uniform balls. To freeze the remaining dough, allow scoops to harden, then transfer to a zip lock bag for up to 3 months.

In a large serving bowl for the salad, combine the cabbage and arugula, drizzle lightly with sesame oil and toss. Slice and overlay the tomatoes, avocado, hummus, and falafel, then drizzle with the sesame tahini dressing and a bit of sriracha drizzle. Serve!

The recipe makes about 24 falafel balls; salad serves 3-4. Freeze the falafel dough once scooped into balls to fry another time.

Chickpea Curry with Flatbread

There's nothing like a hot curry served with warm flatbread and a condiment to cool the tongue. I love chickpea curry, and even if you’re an avid meat eater if seasoned right you’ll love it too. It's a good transitional dish if you're trying to eat less meat and adopt a plant-based diet.

Chickpea curry and flatbread work for weeknights, weekends, rainy days, winter days. The meal lacks much of the grease and calories we associate with other comfort food.

Chickpeas have several health benefits such as improving digestion and reducing cholesterol, while curry helps reduce inflammation and boosts your immune system.

If you're intimidated by making bread, this flatbread shortcut offers an easy fix and delicious side to your curry.

Ingredients

1/2 large red onion, chopped

1 heaped teaspoon garlic, minced

1 teaspoon cumin

2 bay leaves

1/2 teaspoon salt

1 tablespoon hot Madras curry powder

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon parsley

1 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon cloves

1 teaspoon coriander

1 teaspoon chili flakes (optional)

1/4 cup marsala cooking wine

1 vegetable bouillon

2 cups water

1 cup coconut milk

1 tablespoon butter

1 tablespoon olive oil

2 tablespoons tomato paste

1 cup peeled tomatoes in sauce

1 teaspoon spicy mango chutney (I used Camella’s Kitchen’s)

1 tablespoon scotch bonnet pepper hot sauce (optional)

1 teaspoon chili flakes (optional)

Flatbread:

1 cup plant-based yoghurt

1 cup whole-wheat flour

1 tablespoon garlic and herb seasoning (optional - I used Primal Palate)

1 teaspoon baking powder

Video Tutorial

Instructions

Prepare your flatbread. You can store it in the warmer drawer until the curry is ready.

Mix the flour, baking powder, herbs, and yoghurt to form a soft dough. It may be slightly sticky. Using your hands or a rolling pin on a lightly floured surface, divide the dough into 4 parts and shape into flat, circular discs.

Brush them on one side with olive oil. On high heat in a greased skillet, cook the flatbreads until bubbles start to puff up, for about 2 minutes. Flip over and cook for another 1-2 minutes. 

Prepare your curry. In a pot, sauté the onion and garlic in the butter and olive oil for about 3 minutes, until the onions start to soften.

Add your spices, cook for about 2 minutes until fragrant. 

Add the tomato paste, the cooking wine, the mango chutney, vegetable bouillon, water, coconut milk, peeled tomatoes and salt. Mix and reduce heat, simmer for about 5 minutes.

Add the chickpeas, bay leaf, chili flakes, and scotch bonnet sauce, simmer on low heat for another 20 minutes. Mix occasionally to help thicken the curry. 

Serve hot with flatbread and chopped pineapples and bananas on the side. Enough for 2-4 people.