Description
This Berbere Spiced Chickpea Bowl is a vibrant Ethiopian-inspired vegan and gluten-free main course that features spiced chickpeas sautéed with onions, garlic, and cherry tomatoes, served over quinoa or brown rice with fresh greens and avocado. It’s a flavorful and nutritious plant-based meal perfect for quick dinners or meal prep.
Ingredients
Scale
Chickpea Mixture
- 1 tablespoon olive oil
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon berbere spice blend
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- Salt and black pepper to taste
- Juice of 1/2 lemon
Bowl Assembly
- 1 cup cooked quinoa or brown rice
- 1 cup baby spinach or kale
- 1/2 avocado, sliced
- Chopped fresh parsley or cilantro for garnish (optional)
Instructions
- Heat olive oil: Warm the olive oil in a skillet over medium heat until shimmering, preparing for sautéing the vegetables.
- Sauté onions: Add the sliced red onion to the skillet and cook for 3 to 4 minutes, stirring occasionally, until the onions become softened and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Incorporate berbere spice: Sprinkle the berbere spice blend over the onions and garlic, stirring well to evenly coat and toast the spices, enhancing their flavor.
- Cook chickpeas and tomatoes: Add the drained chickpeas and halved cherry tomatoes to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the chickpeas develop a slight crisp and the tomatoes soften.
- Season: Season the mixture with salt, black pepper, and a squeeze of lemon juice to brighten the flavors. Stir well to combine.
- Assemble the bowl: Place the cooked quinoa or brown rice at the bottom of serving bowls. Top with the warm spiced chickpea and tomato mixture, followed by fresh baby spinach or kale leaves, and arrange sliced avocado on top.
- Garnish and serve: Optionally, sprinkle chopped fresh parsley or cilantro over the bowl before serving. Enjoy warm or at room temperature.
Notes
- Berbere spice blends vary in heat, so start with 1 tablespoon and adjust according to your taste preference.
- This chickpea bowl is excellent for meal prep and can be served cold the next day for a quick and tasty lunch.
