Spicy Chickpea Bowl

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Vegan, Vegetarian

Servings: 4

Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 30 minutes

*Time Includes Chopping

Ingredients:

• 1 Cup Quinoa

• 1 TBSP Avocado Oil

• 1 Yellow Onion

• 1 Garlic Clove

• 8 oz Chickpeas (Dry or Canned)

• 8 oz Diced Tomatoes (Canned or Jarred)

• 1 TBSP Tomato Paste (Jarred)

• 1 tsp Cumin

• ½ tsp Red Pepper Flakes

• ½ tsp Salt

• ¼ tsp Black Pepper

• ½ Bunch Cilantro, Chopped

How To:

1. Cook quinoa: Add 1 cup of quinoa and 2 cups of water to a pot and bring to a boil. Lower to a simmer and leave cover over for 12 minutes. Then, remove from heat and allow to cool with no cover.

2. Chop up the red onion, cucumber, tomato, and parsley. Rinse the chickpeas. Strain the olives.

3. Mix up the sauce ingredients.

4. Assemble the bowl by placing quinoa and topping with all ingredients, then drizzling sauce overtop and mixing everything together! Enjoy!

5. Chop 1 yellow onion and 1 clove of garlic.

6. Heat 1 TBSP of avocado oil on a pan over medium heat and add the onion and garlic. Saute for about 3 minutes.

7. Add 1 can of chickpeas, 1 8oz can of diced tomatoes, 1 TBSP of tomato paste, 1 tsp of cumin, 1⁄2 tsp of red pepper flakes, and salt and pepper.

8. Stir together and simmer with the lid on for about 10 minutes, while stirring occasionally.

9. Divide the quinoa into 2 bowls or containers, then divide the chickpea mixture next to the quinoa.

10. Top with fresh chopped cilantro or leafy greens of choice. Enjoy!

Notes:

• Make grain free, elimination diet, paleo, and whole 30 friendly by:

  • Omitting quinoa or using cauliflower rice instead of quinoa

  • Using sauteed chicken or salmon instead of chickpeas

  • Omitting the hummus

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)