Indian Chickpea Buddha Bowl

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Indian Chickpea Buddha Bowl
Chickpeas in a curried sauce with brown rice, sauteed garlic spinach and broccoli. This is an easy, highly nutritious main course packed with protein and fibre. Buddha bowls are very fluid and you can add your favorite veggies and grains. Here I’ve added some broccoli which aids in detoxification and goes well with the curry. The cabbage gives it some freshness and crunch.
Curried chickpeas
  1. Heat the coconut oil in a large frying pan.
  2. Add the onions, garlic, and grated ginger and cook on a medium heat for about 5-10 minutes.
  3. Add carrot, chilli and bell pepper and cook for a further 2 minutes.
  4. Add all the spices and cover with the water.
  5. Bring to the boil and then simmer. Cook until the vegetables are soft.
  6. Remove from heat and place in a blender. Blender until smooth. Pour back into pan and add chickpeas. Season. Cover to keep warm.
Brown rice
  1. While the sauce is cooking, place rice in a saucepan, cover with water and bring to the boil. Simmer until cooked and soft. Drain and season. Cover to keep warm.
  1. Heat the olive oil in a frying pan and add garlic and cook on a low heat for 3 minutes. Then add spinach and cook for 7-10 minutes until the spinach is wilted. Season.
  1. If desired, steam the broccoli and shred the cabbage. Chop up the coriander.
  1. Divide the rice between the bowls. Add the chickpeas, spinach, and broccoli. Top with the shredded red cabbage and coriander. Serve.

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