Warm Tahini Chickpea Bowl
Warm Tahini Chickpea Bowl
Ingredients
Chickpeas
- chickpeas, 1 can, drained & rinsed
- olive oil, 1 tbsp
- thyme, 1/2 tsp
- garlic powder, 1/2 tsp
- salt, to taste
- pepper, to taste
Quinoa-Spinach Base
- white quinoa, 1 cup (check instructions for rinsing first, if needed)
- bone broth (or veggie broth, or water), 2 cups
- frozen spinach, 1 cup
Tahini Sauce
- tahini, 1/4 cup
- red vinegar, 1 tbsp
- lemon juice, 1/2 lemon
- maple syrup, 1/2 tsp – 1 tsp
- salt, to taste
- water, to thin
Topping
- sprouted pumpkin seeds,
Directions
Preheat oven to 400°f.
Toss chickpeas with olive oil, salt, pepper, garlic powder, and thyme.
Spread chickpeas on a parchment covered baking sheet. Roast for 20 minutes, or until golden and crisp.
Add dry quinoa to a pot over medium heat and toast for 2 minutes, stirring.
Pour in bone broth, bring to a boil, then reduce to a simmer.
Cook for 15 minutes, or until liquid is absorbed.
At the 7-minute mark, stir in frozen spinach, cover with a lid, and let the heat gently cook it through.
Whisk together tahini, red vinegar, lemon juice, maple syrup, salt, and enough water to reach desired consistency. (You may need to add more water than you think & stir vigorously.)
Assemble bowl: quinoa and spinach base, roasted chickpeas, pumpkin seeds, drizzle with tahini sauce.