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Name: Moroccan-Spiced Chickpea Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: For the yogurt sauce:; 1 cup plain Greek yogurt; 1/4 cup finely chopped fresh mint leaves; 1/4 cup water; 1 tablespoon extra-virgin olive oil; 1 clove garlic minced; Kosher salt; Freshly ground black pepper; For the bowls:; 3 tablespoons avocado oil or extra-virgin olive oil divided; 1/2 medium onion diced; 2 cloves garlic minced; 2 teaspoons harissa paste; 1 teaspoon tomato paste; 2 teaspoons ground cumin; 1 teaspoon paprika; 1/2 teaspoon ground cinnamon; Kosher salt; Freshly ground black pepper; 2 cups cooked chickpeas drained; 1 (14.5-ounce) can can diced tomatoes; 3/4 cup bulgur; 8 packed cups shredded or chopped kale leaves (about; 4 poached or hard-boiled large eggs; 2 medium avocados thinly sliced

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INGREDIENTS

For the yogurt sauce:
1 cup plain Greek yogurt
1/4 cup finely chopped fresh mint leaves
1/4 cup water
1 tablespoon extra-virgin olive oil
1 clove garlic ; minced
Kosher salt
Freshly ground black pepper
For the bowls:
3 tablespoons avocado oil or extra-virgin olive oil ; divided
1/2 medium onion diced
2 cloves garlic ; minced
2 teaspoons harissa paste
1 teaspoon tomato paste
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
Kosher salt
Freshly ground black pepper
2 cups cooked chickpeas ; drained
1 (14.5-ounce) can can diced tomatoes
3/4 cup bulgur
8 packed cups shredded or chopped kale leaves (about
4 poached or hard-boiled large eggs
2 medium avocados thinly sliced

INSTRUCTIONS

Make the yogurt sauce:

Place the ingredients in a medium bowl, season with salt and pepper, and whisk until combined.

Make the bowls:

Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft and fragrant, about 5 minutes. Add the garlic, harissa, tomato paste, cumin, paprika, and cinnamon, season with salt and pepper, and cook for 2 minutes. Stir in the chickpeas and tomatoes with their juices. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Meanwhile, prepare the bulgur.

Place the bulgur, 1 1/2 cups of water, and a generous pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, 10 to 15 minutes. Fluff with a fork.

Heat the remaining 1 tablespoon oil in a skillet over medium heat until shimmering. Add the kale and season with salt. Cook, stirring occasionally, until wilted and tender, about 5 minutes.

To serve, divide the bulgur between 4 bowls. Divide the chickpea mixture, sautéed kale, and avocado slices over the bulgur. Top each bowl with an egg and drizzle with the yogurt mint sauce.

NOTES

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Moroccan-Spiced Chickpea Bowls

For the yogurt sauce:
1 cup plain Greek yogurt
1/4 cup finely chopped fresh mint leaves
1/4 cup water
1 tablespoon extra-virgin olive oil
1 clove garlic minced
 Kosher salt
 Freshly ground black pepper
 For the bowls:
3 tablespoons avocado oil or extra-virgin olive oil divided
1/2 medium onion diced
2 cloves garlic minced
2 teaspoons harissa paste
1 teaspoon tomato paste
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
 Kosher salt
 Freshly ground black pepper
2 cups cooked chickpeas drained
1 (14.5-ounce) can can diced tomatoes
3/4 cup bulgur
8 packed cups shredded or chopped kale leaves (about
4 poached or hard-boiled large eggs
2 medium avocados thinly sliced

Make the yogurt sauce:
Place the ingredients in a medium bowl, season with salt and pepper, and whisk until combined.

Make the bowls:
Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft and fragrant, about 5 minutes. Add the garlic, harissa, tomato paste, cumin, paprika, and cinnamon, season with salt and pepper, and cook for 2 minutes. Stir in the chickpeas and tomatoes with their juices. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Meanwhile, prepare the bulgur.

Heat the remaining 1 tablespoon oil in a skillet over medium heat until shimmering. Add the kale and season with salt. Cook, stirring occasionally, until wilted and tender, about 5 minutes.

To serve, divide the bulgur between 4 bowls. Divide the chickpea mixture, sautéed kale, and avocado slices over the bulgur. Top each bowl with an egg and drizzle with the yogurt mint sauce.

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Nutrition

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Serving Size: 1 (915g)
Recipe Makes: 1

Calories: 1570
Calories from Fat: 268 (17%)

Amt Per Serving		% DV

	Total Fat 29.7g	40 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 13.7g
	Polyunsanturated Fat 7.9g
Cholesterol 3.7mg		1 %
Sodium 428.7mg		15 %
Potassium 2576.4mg		68 %
Total Carbohydrate 276.8g		81 %
	Dietary Fiber 69.7g	279 %
	Sugars, other 207.1g
Protein 67.2g		96 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1570

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