ats
tgh
Moroccan-spiced chickpeas simmered in sauce fire-roasted tomatoes. Couscous, cooked and fluffed to perfection, or our old standby quinoa, depending on your clean eating goals (I’m kind of over quinoa at the moment, so couscous did the trick beautifully for me). Cucumber salad aka cucumbers, some lemon juice, olive oil, and herbs to the max –> hello mint, parsley, and cilantro. Plain yogurt or hummus for a side-sauce bonus, and toasted pita wedges if you’re okay working a little bit of wheat into your detox.
And just in case you need some ideas, here are the situations that a Detox Moroccan-Spiced Chickpea Glow Bowl could be considered useful in a normal person’s life: You have been eating out a lot this week. (Hi, yes.) You are returning home from a trip or adventure where you ate really well, and by really well, I don’t mean really clean. (Me again.) You like to eat super healthy food that a) gives you lots of nutrition and b) doesn’t taste like broken hearts and shattered dreams. (Oooh, yes, over here!)
Detox Moroccan Chickpea Glow Bowl: clean eating meets comfort food! vegetarian / vegan.
INGREDIENTS
moroccan-spiced chickpeas
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon each – chili powder and cumin
1 teaspoon each – turmeric and garam masala
1 teaspoon sea salt
dash of each -cinnamon and cayenne (to taste)
2 14-ounce cans chickpeas
2 14-ounce cans fire roasted diced tomatoes
bowls:
cucumbers
couscous
mint, parsley, cilantro
yogurt or hummus
olive oil
lemon juice
toasted pita wedges
INSTRUCTIONS
- Heat the olive oil in a large skillet over medium heat. Add the onion; saute until soft. Add the garlic, spices, salt, and chickpeas – stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes while you prep the other ingredients.
- Read full recipes here >> pinchofyum.com/morrocan-spiced-chickpea-glow-bowl