A Bowl of Yum


We made A Pinch of Yum's Detox Moroccan Spiced Chickpeas Glow Bowl with a few tweaks. For those of you who asked us to share it on our blog, here is the original recipe and I've highlighted our tweaks and additions in bold. 

Moroccan-Spiced Chickpeas

1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced (we used 2 large cloves)
1 tablespoon each - chili powder and cumin
1 teaspoon each - turmeric and garam masala (we added a 1/2 tsp of ginger and coriander as well)
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 (plain are fine too)
1/2 cup chopped cilantro


couscous (we used quinoa)
mint, parsley, cilantro (we only used mint as we added cilantro to the chickpeas)
yogurt or hummus
olive oil
lemon juice
toasted pita wedges (totally filling without the bread so we left it off)

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. Add the chopped cilantro into the mix, stir through and remove from the heat.
Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients. Voila!