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Moroccan-Spiced Chickpea Bowls

Moroccan-Spiced Chickpea Bowls

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Servings: 4
Calories: 742kcal

Ingredients

Yogurt sauce

  • 1 cup plain Greek yogurt
  • 1/4 cup finely chopped fresh mint leaves
  • 1/4 cup water
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • Kosher salt
  • Freshly ground black pepper

The Bowls

  • 3 tablespoons avocado oil or extra-virgin olive oil, divided
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons harissa paste
  • 1 teaspoon tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups cooked chickpeas, drained
  • 1 (14.5-ounce) can can diced tomatoes
  • 3/4 cup bulgur
  • 8 packed cups shredded or chopped kale leaves (about 1 pound)
  • 4 poached or hard-boiled large eggs
  • 2 medium avocados, thinly sliced

Notes

Make ahead: The sauce, chickpea mixture, bulgur, and kale can be made up to 1 day in advance and refrigerated in separate airtight containers.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories742
  • % Daily Value *
  • Total Fat 41.5g 64%
    • Saturated Fat 8.3g 42%
  • Sodium 385.5mg 17%
  • Total Carbohydrate 73.4g 25%
    • Dietary Fiber 24.4g 98%
    • Sugars 13.4g
  • Protein 30.9g 62%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    What do you think?

    Written by Lisa Yarde

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