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Moroccan Chickpea Buddha Bowl


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Serves 2 | Prep Time 20 | Cook Time 10

Why I Love This Recipe

good bowl


Ingredients You'll Need

1 cup couscous
1 can of chickpeas
2 garlic cloves (crushed)
1 tbsp tomato puree
¾ Knorr vegetable stock cube
¼ tsp turmeric (a superfood and beauty food)
¼ tsp cumin
¼ tsp cayenne or chilli powder (adjust to your liking)
1 tsp garlic powder
Sprinkle of chili flakes
Salt and pepper to taste
½ onion
1 ½ tsp lemon juice
Crumbled feta
Humus


Directions

Place your cup of couscous in a bowl and add in 1 ½ cups of boiling hot water along with the vegetable stock cube, garlic powder and chilli flakes, then stir and cover with a plate until all the liquid is absorbed.


Heat some oil in a pan and sauté your crushed garlic and onion until fragrant. Then add in your tomato puree along with the chickpeas and stir.


Add in your turmeric, cumin, chilli powder and lemon juice and combine well. Make sure to add salt and pepper to your liking. Cook for about 4-5 minutes until everything is fragrant and well combined.


To make the salad combine your cucumber, tomatoes and parsley and toss them in your lemon, olive and salt and pepper.


To plate, add your couscous to one third of the bowl, your chickpeas to one third of the bowl and your salad to the remaining one third. Top with some humus, more parsley, a sprinkle of cayenne for an extra kick and some crumbled feta (omit the feta if you want to make this vegan).


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