Masala Chickpea Buddha Bowl

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Masala Chickpea Buddha Bowl Recipe
INGREDIENTS:

MASALA CHICKPEAS

  • 2 tbsp coconut oil (or olive oil)
  • 2 onions, sliced
  • 1 clove of garlic, minced
  • 1 medium carrot, chopped into 2-inch pieces
  • 1 red bell pepper, chopped
  • 1 tsp grated ginger
  • 1 tsp salt
  • 1 tsp of each: garam masala, turmeric, cumin, coriander, paprika
  • 2 and 1/2 cup water
  • 1 15-oz can cooked chickpeas, drained and rinced

QUINOA

  • 1/2 cup quinoa (I used black quinoa)
  • 1 and 1/4 cup water
  • 1 tbsp soy sauce

SPINACH

  • 3 cups chopped spinach (rinsed)
  • 1 clove of garlic
  • salt, pepper

TOPPINGS (OPTIONAL)

  • 1 cup red cabbage, finely shredded
  • 1/4 cup slightly crushed roasted cashews
  • fresh parsley, or coriander if you like it
  • crushed red pepper

INSTRUCTIONS

MASALA CHICKPEAS

  1. Heat the coconut oil in a large skillet over medium heat.
  2. Once the oil is hot, add the onions, garlic and grated ginger and cook on medium heat until the onions are soft and translucent, about 5-7 minutes.

  3. Add the carrot and red bell pepper, continue to cook for another 2 minutes. Add spices and salt and cover with the water.

  4. Bring to a boil, cover and reduce heat. Let simmer for about 35 minutes, or until vegetables are tender. In the meantime you can start the quinoa.

  5. Remove from heat and process in a blender until silky smooth. Pour the sauce back into the skillet and stir in the chickpeas. Cover to keep warm.

    QUINOA

  6. Combine the quinoa with the water and soy sauce in a medium saucepan. Bring to a boil, reduce heat and let simmer for about 25 minutes, or until the quinoa is cooked and almost no liquid remains.

    Kale

  7. Heat some olive oil in a skillet. Add Kale and cook for 5-7 minutes until the Kale is wilted. Season Soy sauce

    BOWLS

  8. Divide the quinoa into 3 serving bowls, add spinach and masala chickpeas on top. Top with crushed cashews, red cabbage and fresh herbs.