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Spicy Chickpea Bowl

This super nutritious, plant-based Spicy Chickpea Bowl is a bowl of deliciousness. It is also a great way to reset your clean eating regime.


For the Chickpeas:

2 cups of cooked or canned chickpeas

1/2 tablespoon paprika (either sweet or hot)

1/2 tablespoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon sea salt

1/4 teaspoon pepper

1 tablespoon olive oil, divided

1 clove garlic, minced

1 teaspoon finely minced fresh chili, optional

1/2 cup finely chopped fresh herbs (I like the combination of parsley, mint, and coriander)


For the Bowls:

3 cups baby spinach

1 tbsp of olive oil, macadamia or avocado oil

1 cup cooked brown rice, quinoa, cous cous or millet

1 zucchini diced

5 medium sized mushrooms chopped

1/4 cup of olives

1 capsicum, diced

2 spring onions sliced

Fresh coriander

5 tbsp hommos (homemade or store bought)

Lemon wedges to serve



For the Chickpeas:

    1. Drain chickpeas and rinse well in a colander. Rub the chickpeas gently with a clean, lint-free towel to dry, or let them air dry for about 10 minutes. When dry, toss the chickpeas in a mixing bowl with the paprika, cumin, coriander, salt, pepper. Add 1/2 tablespoon of the olive oil and mix until well-coated.

    2. Warm a large skillet over medium-high heat until hot enough that a drop of water sizzles on contact. Add the remaining 1/2 tablespoon of olive oil and tilt the pan to evenly coat.

    3. Immediately add the chickpeas. Stir constantly until they are warmed through, 3 to 5 minute). Turn off heat, then add garlic and chili (if using), and mix well.
      Toss with fresh herbs just before serving. (The chickpeas are best if served while still warm, but are also good if you make them ahead and serve cold.)

For the Bowls:

    1. Warm the pan and add 1 tbsp oil then when heated add the capsicum, zucchini and saute for 2 to 3 minutes. Next add the spring onions and mushroom and saute for 3 to 3 minutes then add the olives and spinach and saute for an additional 2 to 3 minutes.

    2. Next add the brown rice/quinoa/couscous/millet and saute for a further few minutes before adding the hommos and stirring through. Now add in the chickpeas and stir them through. Add in the fresh herbs and combine.

    3. Divide into serving bowls and serve with lemon wedges. Add extra salt and pepper if desired. Enjoy!


If you enjoyed this Spicy Chickpea Bowl, check out my collection of other healthy main meal recipes.