Curried Chickpea Bowl

My version of a Buddha Bowl! Named for its big, round Buddha belly shape, a “Buddha bowl” can mean different things to different people, but let's define it here as a one-dish meal consisting of rice or whole grains, roasted veggies, and a protein source. In this instance, the protein comes from Curried Chickpeas.

Ingredients

Curried Chickpeas

• 1 Onion

• 2 Cloves of Garlic

• 800g of Chickpeas

• Chilli Seeds

• Vegetable Oil

• Tomatoes

• Paprika, Cinnamon, Turmeric & Cumin Seasoning

• Parsley

Red Cabbage

• Brown Sugar

• Water

• Rice Vinegar

• Honey Mustard

• Salt & Pepper

• 1 Red Cabbage

Sweetcorn Salsa

• 2 Cobs of Corn

• Half an Onion

• A Clove of Garlic

• Tomatoes

• Soy Sauce

• Cider Vinegar

• Parsley

Method

• Curried Chickpeas

  • Chop and dice your onion and garlic

  • Heat your oil in a pan with your chilli seeds and add the diced onion and garlic

  • Drain your chickpeas and add to the pan

  • Season with the Paprika, Cinnamon, Turmeric & Cumin and mix

  • Chop the tomatoes into chunks and fry in the pan with the rest of the ingredients

  • Parsley can be used to season

  • Fry until the chickpeas are golden brown

• Red Cabbage

  • Into a pan, add your brown sugar, water, rice vinegar, honey mustard, salt and pepper

  • Add to heat and leave to simmer, stirring occasionally

  • Finely chop the red cabbage and add to the pan making sure all the cabbage is submerged

  • After 10mins remove from heat and place the cabbage into a jar with the liquid to ferment

• Sweetcorn Salsa

  • Dice your corn cobs and place into a bowl with chopped onion, garlic and tomato

  • Season with soy sauce and cider vinegar

  • Blend all ingredients together

Once the above 3 elements have been cooked, bring your buddha bowl together with the additions of Pak Choi, Rice & Spinach. These bowls are fantastic for experimentation and are great for throwing difference combinations of food together. Give my curried chickpea bowl a go and let me know how you get on!