Masala chickpea Buddha bowl


Dinner tonight, 26 August , 2017
Firstime trying out Buddha bowls , and its definitely not the last time , absolutely delicious . ( You can cheat and buy pre-made Masala sauce )
3 servings

  • 2 tablespoons 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 teaspoon grated ginger
  • 1 teaspoon salt
  • 1 teaspoon of each: garam masala, turmeric, cumin, coriander, paprika
  • 2 and 1/2 cup water
  • 1 15-oz can cooked chickpeas, drained and rinced
  • ½ cup quinoa (I used black quinoa)
  • 1 and 1/4 cup water
  • 1 tablespoon soy sauce
  • 3 cups chopped spinach (rinsed)
  • 1 clove of garlic
  • salt, pepper
  • pumpkin seeds
  • red bell pepper, finely diced
  • Carrots, finely diced
  • fresh jalapeno chile pepper, de-seeded and thinly diced

MASALA CHICKPEAs: Heat the coconut oil in a large skillet over medium heat.
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.
Add the carrot and red bell pepper, continue to cook for another 2 minutes. Add spices and salt and cover with the water.
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.
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.

QUINOA: 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.

SPINACH: 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.

TOPPINGS (OPTIONAL): Neatly place your chosen toppings on top of quinoa

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