Masala Chickpea Buddha Bowl

Ingredients

• 2 tbsp coconut oil (or olive oil)
• 2 onions (sliced)
• 1 clove of garlic (minced)
• 1 medium carrot (chopped into 2-inch pieces)
• 1 red bell pepper (chopped)
• 1 tsp grated ginger
• 1 tsp salt
• 1 tsp of each: garam masala, turmeric, cumin, coriander, paprika
• 2 and 1/2 cup water
• 1 15-oz can cooked chickpeas (drained and rinced)
• 1/2 cup uncooked black quinoa (or white quinoa)
• 1 and 1/4 cup water
• 1 tbsp soy sauce
• 3 cups chopped spinach (rinsed)
• 1 clove of garlic
• salt, ground black pepper (to taste)
• 1 cup red cabbage (finely shredded)
• 1/4 cup slightly crushed roasted cashews
• fresh parsley or cilantro for topping
• crushed red pepper

Instructions

1. 1

   --- Masala chickpeas ---

2. 2

   Heat the coconut oil in a large skillet over medium heat.

3. 3

   Once the oil is hot, add the onions, garlic, and grated ginger and cook on medium heat until the onions are soft and translucent, about 5-7 minutes.

4. 4

   Add the carrot and red bell pepper, continue to cook for another 2 minutes. Add spices and salt and cover with the water.

5. 5

   Bring to a boil, cover, and reduce heat. Let simmer for about 35 minutes or until vegetables are tender. In the meantime, you can start the quinoa.

6. 6

   Remove from heat and process in a blender until silky smooth. Pour the sauce back into the skillet and stir in the chickpeas. Cover to keep warm.

7. 7

   --- Quinoa ---

8. 8

   Combine the quinoa with the water and soy sauce in a medium saucepan. Bring to a boil, reduce heat, and let simmer for about 25 minutes, or until the quinoa is cooked and almost no liquid remains.

9. 9

   --- Spinach ---

10. 10

    Heat some olive oil in a skillet, add the garlic, and sauté for 2-3 minutes. Add spinach and cook for 5-7 minutes until the spinach is wilted. Season with salt and pepper.

11. 11

    --- Bowls ---

12. 12

    Divide the quinoa into 3 serving bowls, add sautéed spinach and masala chickpeas on top. Top with crushed cashews, red cabbage, and fresh herbs. Serve immediately!