Spiced Chickpea Bowls

재료

Spiced Chickpeas

1 tablespoon olive oil

1/2 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)

two 14-ounce cans chickpeas, drained and rinsed

two 14–ounce cans fire-roasted diced tomatoes

Bowls:

cucumbers

couscous or instant rice packet

mint, parsley, cilantro

yogurt or hummus

olive oil

lemon juice

toasted pita wedges

방향

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!

SEE NOTES TO MAKE AS FREEZER MEAL

노트

https://pinchofyum.com/morrocan-spiced-chickpea-glow-bowl

FREEZE TOGETHER:

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

two 14-ounce cans chickpeas (drained and rinsed)

two 14-ounce cans fire roasted diced tomatoes

INSTRUCTIONS;

From frozen, in Instant pot, 15 minutes on high pressure + quick release