Spiced Chickpea Nourish Bowl
Servings
2
Servings
2
Ingredients
  • 1/2 red onion
  • 1 small sweet potatopeeled and cubed
  • cooking oil spray
  • 2cups broccoli
  • 2cups kale leavesshredded
  • 400grams tinned chickpeas
  • 1tsp ground cumin
  • 1/2tsp chilli powder
  • 1/2tsp garlic powder
  • 1/2tsp dried oregano
  • 1/2tsp ground turmeric
  • 2tbsp tahini
  • 2tsp maple syrup
  • 2tbsp lemon juice
Instructions
  1. Preheat oven to 180C and line a baking tray with baking paper.
  2. Slice onion into wedges and combine with the sweet potato and spread over the prepared tray. Lightly spray with cooking oil spray and roast for 15- 20 minutes or until tender and golden.
  3. Cut the broccoli into florets and steam on the stovetop or in the microwave until tender crisp. Add the kale leaves to the broccoli in the final few minutes of steaming, until it’s tender.
  4. Rinse and drain the chickpeas. Heat a frying pan over medium-high heat and add the chickpeas, cumin, chilli powder, garlic powder, dried oregano and turmeric. Toss well to combine and cook for 4-5 minutes or until the chickpeas are golden and combined well with the seasonings.
  5. Combine the tahini, maple syrup and lemon juice to form a sauce. Whisk until well combined, adding a little hot water if required to reach a thin consistency.
  6. When ready to serve, place sweet potato, onion, broccoli, kale leaves and spiced chickpeas in their own section of a serving bowl.
  7. Drizzle over tahini maple sauce to serve.
Recipe Notes

410 calories per serve

Print Recipe
Spiced Chickpea Nourish Bowl
Spiced Chickpea Nourish bowl
Course Main Dish
Servings
Ingredients
  • 1/2 red onion
  • 1 small sweet potato peeled and cubed
  • cooking oil spray
  • 2 cups broccoli
  • 2 cups kale leaves shredded
  • 400 grams tinned chickpeas
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground turmeric
  • 2 tbsp tahini
  • 2 tsp maple syrup
  • 2 tbsp lemon juice
Course Main Dish
Servings
Ingredients
  • 1/2 red onion
  • 1 small sweet potato peeled and cubed
  • cooking oil spray
  • 2 cups broccoli
  • 2 cups kale leaves shredded
  • 400 grams tinned chickpeas
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground turmeric
  • 2 tbsp tahini
  • 2 tsp maple syrup
  • 2 tbsp lemon juice
Spiced Chickpea Nourish bowl
Instructions
  1. Preheat oven to 180C and line a baking tray with baking paper.
  2. Slice onion into wedges and combine with the sweet potato and spread over the prepared tray. Lightly spray with cooking oil spray and roast for 15- 20 minutes or until tender and golden.
  3. Cut the broccoli into florets and steam on the stovetop or in the microwave until tender crisp. Add the kale leaves to the broccoli in the final few minutes of steaming, until it’s tender.
  4. Rinse and drain the chickpeas. Heat a frying pan over medium-high heat and add the chickpeas, cumin, chilli powder, garlic powder, dried oregano and turmeric. Toss well to combine and cook for 4-5 minutes or until the chickpeas are golden and combined well with the seasonings.
  5. Combine the tahini, maple syrup and lemon juice to form a sauce. Whisk until well combined, adding a little hot water if required to reach a thin consistency.
  6. When ready to serve, place sweet potato, onion, broccoli, kale leaves and spiced chickpeas in their own section of a serving bowl.
  7. Drizzle over tahini maple sauce to serve.
Recipe Notes

410 calories per serve