Spiced Chickpea and Spinach Bowls

Name: Spiced Chickpea and Spinach Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5.5 servings
Cuisine: Middle Eastern
Ingredients: 1 cup quinoa; 2 cup water; 1 tablespoon olive oil; 1 red onion (medium, finely chopped); 2 clove garlic (minced); 30 ounce chickpeas (rinsed and drained); 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 5 ounce fresh baby spinach; 0.25 cup tahini; 2 tablespoon fresh lemon juice; 2 tablespoon water; 0.25 cup fresh parsley (chopped)

Hearty and vibrant bowls featuring chickpeas sautéed with aromatic Middle Eastern spices, served over fluffy quinoa with fresh spinach and a zesty lemon-tahini dressing.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5.5
Cuisine: Middle Eastern
Difficulty: Easy
Cost: $1.70/serving

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Egg-Free
High-Fiber
Pescatarian

Ingredients

1 cup quinoa
2 cup water
1 tablespoon olive oil
1 red onion (medium, finely chopped)
2 clove garlic (minced)
30 ounce chickpeas (rinsed and drained)
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon cayenne pepper
0.75 teaspoon salt
0.5 teaspoon black pepper
5 ounce fresh baby spinach
0.25 cup tahini
2 tablespoon fresh lemon juice
2 tablespoon water
0.25 cup fresh parsley (chopped)

Instructions

Cook the quinoa: Rinse 1 cup of quinoa thoroughly under cold water. Combine quinoa with 2 cups of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Set aside.
While quinoa cooks, prepare chickpeas: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped red onion and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant. Add the rinsed and drained chickpeas, ground cumin, smoked paprika, and optional cayenne pepper. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté for 5-7 minutes, stirring occasionally, until chickpeas are heated through and lightly browned.
Stir in the fresh baby spinach and cook just until it wilts, about 1-2 minutes.
Prepare the lemon-tahini dressing: In a small bowl, whisk together the tahini, fresh lemon juice, and 2 tablespoons of water until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add more water if needed to reach desired consistency.
Assemble the bowls: Divide the cooked quinoa among serving bowls. Top with the spiced chickpeas and spinach. Drizzle generously with the lemon-tahini dressing and garnish with chopped fresh parsley.

Notes

This dish is fantastic for meal prepping! You can prepare the quinoa and spiced chickpeas ahead of time and store them separately. The dressing can also be made in advance. Assemble the bowls just before serving for best results.

Nutrition (per serving)

Calories: 386
Protein: 14.9 g
Carbohydrates: 50.3 g
Fat: 13.7 g
Fiber: 9 g
Sodium: 948 mg
Saturated Fat: 1.5 g
Sugar: 7.3 g