Curried Chickpea Bowls
- PREP 10min
- COOK 10min
- TOTAL 20min
We pack in the flavor for these curried chickpea bowls. Thanks to a delicious combination of spices, including garam masala, turmeric, and garlic powder, as well as a simple creamy sauce to drizzle on top, you will return to this recipe again and again. We certainly do.
You Will Need
Chickpea Bowls
3 cups cooked cooked rice, cooked quinoa, or coconut rice
2 (15oz) cans chickpeas or 3 cups (500g) cooked chickpeas
1 tablespoon avocado oil or vegetable oil
1 scallion, thinly sliced
2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 tablespoons tomato paste
1 ½ cups finely diced cucumber
1 ½ cups finely diced red bell pepper
Sesame sauce, recipe below
Sesame Yum Sauce
3 tablespoons mayonnaise, vegan mayonnaise, or yogurt
1 ½ teaspoons Dijon mustard
1 ½ teaspoons toasted sesame oil
2 teaspoons rice vinegar
2 to 3 dashes hot sauce
Pinch salt
Dash dill pickle juice, optional
Directions
Heat the oil in a wide skillet over medium-high heat. Stir in the scallion, spices, and tomato paste. Cook, stirring the spices around the pan, for one minute.
Drain the chickpeas, and then add them to the pan. Add 1/3 cup of water, and cook until the chickpeas are heated through and the sauce sticks to the chickpeas. Season to taste with salt. Set aside while you make the salad.
For the salad, stir together the cucumber, bell pepper, and a pinch of salt.
If needed, reheat your rice or quinoa.
Make the sauce. Stir sauce ingredients together until well mixed. Taste, and then adjust with salt, hot sauce, or vinegar.
To make the bowls, make a bed of rice or quinoa at the bottom of a wide bowl, and then top it with curried chickpeas and the cucumber salad. Serve with sesame sauce drizzled on top.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.