Healthy Moroccan-Spiced Chickpea Bowl
Comforting Moroccan-spiced chickpea bowls on Monday? Yeah, we’re going there. Hello, Meatless Monday.
Word on the street is a blizzard’s on its way, so I’m gearing up for it by cooking all things comforting and getting my baking ingredients all set. Because what is a blizzard without ton-zo food?
And since we are about to get our first real snowstorm of the year, I figured it was time to post a cozier recipe. I actually made this recipe several times this past fall and was waiting for the right moment to share it.
It takes a quick 30 minutes to make, contains nourishing ingredients, is vegetarian friendly, and, oh yeah is DELISH, guys.
If you make this recipe comment or rate below and let me know what you think! Also, share the love on Instagram and hashtag #asimplepalate. I love seeing your ASP creations!
- 1 small onion diced
- 1 garlic clove minced
- 1 tbsp olive oil
- 2 14-ounce cans diced tomatoes
- 2 14-ounce can chickpeas
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp each tumeric, paprika, and graham masala
- 1 tbsp cumin
- 1/2 tsp salt
- pinch of cinnamon and cayenne pepper
- jasmine rice
In a medium pot saute diced onion with olive oil on medium heat, stirring often until onions are soft. Add garlic, chickpeas, salt, spices, and saute for about a minute until fragrant.
Add diced tomatoes, water, tomato paste, and simmer on low to medium heat for 20 minutes.
Arrange in bowl with jasmine rice and chopped cilantro. Enjoy!