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Roasted Chickpea Buddha Bowl with Ras El Hanout Yogurt
A chickpea protein-packed, warm and hearty bowl of veggies that also “hides” a bunch of vitamin-packed spinach. Plus, Ras El Hanout yogurt!
For a lighter meal, you can substitute rice for spinach and greens and make it more of a salad bowl. I really didn’t feel like cooking tonight but the process of making this got me in the mood and the result was a nourishing, hearty meal.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: vegetarian
- Method: roasting
- Cuisine: North African/Middle Eastern/American
- 1 1/4 cups basmati rice
- 1.5 cups vegetable broth
- 3 cups of spinach, rinsed
- 2 15-ounce cans of chickpeas (garbanzo beans) (you can do one can, but we like it with extra chickpeas)
- 2–3 cups spinach
- 1 big bunch or 2 small bunches of broccolini, heads only, cut in thinner long pieces
- 2 cups carrots, chopped in 1/2 inch bitesize pieces
- 1 large sweet potato, chopped in 1/2 inch bitesize pieces
- 4 garlic cloves, smashed and chopped
- 1 medium red onion, diced
- 4.5 teaspoons Ras El Hanout
- 1.5 cups greek yogurt
- 2 teaspoons honey
- Plenty of olive oil
- Large bowl of ice water handy
- An hour before cooking, drain the chickpeas and rinse them. Place them on a towel to dry out a bit. This helps them get more crispy.
- Preheat oven to 400 degrees.
- Add olive oil to a large frying pan on medium-high heat. Toss in onions and cook for 3 minutes. Add garlic and cook for an additional 2-3 minutes. Remove from heat.
- Add rice to your rice cooker and mix in the onion, garlic and oil. Use half vegetable broth and half water for the liquid. Cook according to your rice cooker instructions.
- Place sweet potatoes and carrots in a large bowl and drizzle with olive oil and 1 teaspoon of Ras El Hanout, shaking around in the bowl until everything is coated. Place on a baking sheet lined with tin foil (or add more olive oil to the bottom of the sheet to prevent sticking). Spread out in one layer. Sprinkle salt on top of veggies and bake for 15 minutes.
- While that’s baking, fill the frying pan with about a quarter inch of water and bring to boil. Place broccolini in the pan and bring back to a boil. Cook for another couple minutes until the broccolini is tender, then drain and use tongs to immediately immerse the broccolini in the bowl of ice water to stop the cooking. Shake the excess water off, put in a bowl and coat lightly with olive oil and salt. Set aside.
- Pull the sweet potatoes and carrots from the oven and flip them over. Bake for another 12-15 minutes or until the vegetables are well cooked (soft but not mushy with some crispness still in them). When done baking, set aside. Turn the oven up to 500 degrees
- Place chickpeas in a large bowl and toss liberally with olive oil and 2 teaspoons Ras El Hanout. Add 1-2 Tablespoons olive oil to the frying pan on medium-high heat and add chickpeas. Sauté, stirring often, until chickpeas slowly brown (not burn), about 8-10 minutes.
- Place chickpeas on a baking sheet lined with tin foil (or add more olive oil to the bottom of the sheet to prevent sticking), sprinkle half teaspoon of Ras El Hanout on top with a few dashes of salt. Roast the chickpeas in the 500-degree oven for 3-5 minutes so they crisp up, but don’t burn.
- Rice should be done by now. Open up the rice cooker and stir in the spinach, then close so the spinach wilts and the rice stays warm.
- Make the yogurt sauce: Mix together the yogurt, honey, optional maple syrup and 1 teaspoon Ras El Hanout.
- Scoop the rice into individual dinner bowls, top rice with a light layer of your Ras El Hanout yogurt, add roasted vegetables and chickpeas on top, add a pinch of salt if you wish, and top with a little more Ras El Hanout yogurt sauce.