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Quick and Easy Ramadan Recipes: 5 Delicious Dishes You Can Make in No Time

By SofiZ78 March 11, 2023  No comments

 

5 Quick and Easy Ramadan Recipes

Ramadan is a month of fasting, prayer, and reflection, and it's also a time for delicious food. If you're looking for some quick and easy recipes to try during Ramadan, look no further! We've got 5 delicious dishes that are perfect for iftar or suhoor.

Ramadan is also a time for delicious food! Whether you're cooking for your family or hosting a dinner party, these quick and easy Ramadan recipes are sure to impress. From Chickpea and Spinach Curry to Sweet Potato and Chickpea Buddha Bowl, these dishes are both flavorful and nourishing. Don't forget to check out the helpful links below for tips on meal planning and preparation:

Now, let's get cooking!


Chickpea and Spinach Curry:

Ingredients:

  • 1 can chickpeas, drained and rinsed

  • 1 onion, chopped

  • 1 garlic clove, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon garam masala

  • 1 can diced tomatoes

  • 2 cups fresh spinach

  • Salt and pepper, to taste

  • Rice, for serving

Directions:

  1. In a large skillet, sauté the onion and garlic over medium heat until softened.

  2. Add the chickpeas, cumin, coriander, and garam masala to the skillet and stir to combine.

  3. Pour in the diced tomatoes and bring to a simmer.

  4. Add the spinach to the skillet and stir until wilted.

  5. Season with salt and pepper, and serve with rice.


Chicken Shawarma Wraps:

Ingredients:

  • 2 chicken breasts, sliced

  • 1 tablespoon olive oil

  • 2 tablespoons shawarma seasoning

  • 4 pita breads

  • 1/2 cup hummus

  • 1 tomato, diced

  • 1/2 cucumber, sliced

  • Salt and pepper, to taste

Directions:

  1. Heat the olive oil in a large skillet over medium-high heat.

  2. Add the sliced chicken to the skillet and sprinkle with shawarma seasoning.

  3. Cook for 5-7 minutes, until the chicken is cooked through.

  4. Warm the pita bread in the microwave or on a skillet.

  5. Spread a generous amount of hummus onto each pita bread.

  6. Add the cooked chicken, diced tomato, and sliced cucumber.

  7. Season with salt and pepper, and roll the pita breads up into wraps.


Lentil Soup with Lemon and Cumin:

Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 4 cups vegetable broth

  • 1 cup dried red lentils, rinsed and drained

  • 1 lemon, juiced

  • Salt and pepper, to taste

Directions:

  1. Heat the olive oil in a large pot over medium heat.

  2. Add the chopped onion and minced garlic to the pot and cook until softened.

  3. Stir in the cumin and smoked paprika.

  4. Pour in the vegetable broth and add the lentils.

  5. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, until the lentils are tender.

  6. Stir in the lemon juice and season with salt and pepper.


Mediterranean Tuna Salad:

Ingredients:

  • 2 cans tuna, drained

  • 1/4 cup diced red onion

  • 1/4 cup diced cucumber

  • 1/4 cup diced red bell pepper

  • 1/4 cup chopped fresh parsley

  • 2 tablespoons lemon juice

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

  • Pita bread, for serving

Directions:

  1. In a large bowl, mix together the tuna, red onion, cucumber, red bell pepper, and parsley.

  2. In a small bowl, whisk together the lemon juice and olive oil.

  3. Pour the dressing over the tuna mixture and stir to combine.

  4. Season with salt and pepper, and serve with pita bread.


Sweet Potato and Chickpea Buddha Bowl:

Ingredients:

  • 1 medium-sized sweet potato, peeled and diced

  • 1 can chickpeas, drained and rinsed

  • 1 tablespoon olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • Salt and pepper, to taste

  • 2 cups cooked quinoa

  • 1 avocado, sliced

  • 1/4 cup chopped fresh cilantro

  • Lemon wedges, for serving

Directions:

  1. Preheat the oven to 400°F (200°C).

  2. Toss the diced sweet potato and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper in a large bowl.

  3. Spread the mixture out onto a baking sheet lined with parchment paper and bake for 25-30 minutes, until the sweet potato is tender and the chickpeas are crispy.

  4. Serve the roasted sweet potato and chickpeas over cooked quinoa.

  5. Top with sliced avocado and chopped cilantro.

  6. Squeeze fresh lemon juice over the bowl before serving.


Conclusion:

We hope you enjoy these delicious Ramadan recipes! Remember, meal planning and preparation can make all the difference during this busy month. Be sure to check out our helpful links for more tips and inspiration:
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