Detox Moroccan-Spiced Chickpea Glow Bowl
Saturday, May 11, 2019
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Who’s having fun with their life over the next two and a half days?
I have plans every day this weekend, which is a little unusual for me but I am v excited about them all, since they include things like eating out at my favorite Indian restaurant (I started strategically planning my order last night – I take these things seriously), going to a play with my best girlfriends, hosting a baby shower for which I will be making beautiful fancy-pants toast and a pumpkin streusel bundt cake ♡, watching my little brother play football, and eating the leftovers of this bowl to do a clean eating reset between all my going-out meals.
Detox Moroccan Chickpea Glow Bowl: clean eating meets comfort food! vegetarian / vegan.
SCALE 1x2x3x
INGREDIENTS
- moroccan-spiced chickpeas
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon each – chili powder and cumin
- 1 teaspoon each – turmeric and garam masala
- 1 teaspoon sea salt
- dash of each -cinnamon and cayenne (to taste)
- 2 14-ounce cans chickpeas
- 2 14-ounce cans fire roasted diced tomatoes
- bowls:
- cucumbers
- couscous
- mint, parsley, cilantro
- yogurt or hummus
- olive oil
- lemon juice
- toasted pita wedges
INSTRUCTIONS
- Heat the olive oil in a large skillet over medium heat. Add the onion; saute until soft. Add the garlic, spices, salt, and chickpeas – stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes while you prep the other ingredients.
- Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients. Voila!
Recipe adapted from Detox Moroccan-Spiced Chickpea Glow Bowl