Description
A flavorful Ethiopian-inspired Berbere Spiced Chickpea Bowl combining spiced chickpeas, fresh vegetables, and nutritious grains for a wholesome vegan and gluten-free meal perfect for any time of day.
Ingredients
Scale
Vegetables and Protein
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach or kale
- 1/2 avocado, sliced
Grains
- 1 cup cooked quinoa or brown rice
Spices and Seasonings
- 1 tablespoon berbere spice blend
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley or cilantro (optional)
Instructions
- Heat the Oil and Sauté Onions: Heat olive oil in a skillet over medium heat. Add the sliced red onion and cook for 3 to 4 minutes until they are softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, releasing fragrant aromas but avoiding burning.
- Incorporate Berbere Spice: Add the berbere spice blend to the skillet, stirring well to coat the onions and garlic evenly, infusing the mixture with rich Ethiopian flavors.
- Cook Chickpeas and Tomatoes: Add the drained chickpeas and halved cherry tomatoes. Cook for 5 to 7 minutes, stirring occasionally, until chickpeas develop a slight crisp texture and tomatoes soften.
- Season and Finish: Season the mixture with salt, black pepper, and a squeeze of fresh lemon juice to brighten the flavors.
- Assemble the Bowl: In serving bowls, layer the cooked quinoa or brown rice at the bottom. Top with the spiced chickpea and tomato mixture, then add baby spinach or kale leaves and sliced avocado on top.
- Garnish and Serve: Sprinkle with chopped fresh parsley or cilantro if desired. Serve warm or at room temperature for a satisfying and nutritious meal.
Notes
- Berbere spice blends vary in heat—start with 1 tablespoon and adjust according to your preference.
- This bowl is excellent for meal prep and can be enjoyed cold the following day.
