Chickpea Cucumber Bowl

Monday, June 4, 2018

serves 4

What You Need
For The Chickpeas
1/2 TBS olive oil
2 TBS onion, diced
1 garlic clove, minced
1/2 TBS chili powder
1/2 TBS cumin
1/2 TSP turmeric
1/2 TSP garam masala
1/2 TSP salt
Cinnamon, to taste
Cayenne, to taste
1 can (14 oz) chickpeas
1 can (14 oz) fire roasted diced tomatoes

For The Cucumber
2-3 cucumbers, spiralized 
2 TBS mint, chopped
2 TBS cilantro, chopped

For The Cauliflower Rice
1/2 head cauliflower, riced
1/2 TBS ghee 
Salt and pepper, to taste

Directions
For The Chickpeas
1. Heat olive oil in a skillet over medium heat. Once warm, add in the onion and sauté until translucent. 
2. Add garlic, spices and chickpeas and stir well. 
3. Add in the tomatoes and turn heat down to a simmer. Let cook for 20 minutes.

For The Cucumber
1. Spiralize your cucumbers and place into a bowl.
2. Add in the mint and cilantro and toss everything together. Place in fridge.

For The Cauliflower Rice
1. Rice your cauliflower using a food processor. 
2. Heat the ghee in a pan over medium heat. Once melted, add in the cauliflower rice and season with salt and pepper.
3. Cook for about 5 minutes and then keep warm.

Assembly
1. Place cauliflower rice, cucumber salad and chickpeas into your serving dish.
2. Top with additional cilantro and enjoy!

| via Pinch of Yum

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