Moroccan Chickpea Bowl With Turmeric Rice Recipes

MOROCCAN CHICKPEAS

Steps:

• In a medium-sized stock-pot, sauté the onion, carrot and celery in a ¼ cup of water until the onions become soft, about 5-7 minutes, stirring often with a wooden spoon. Add water as needed to prevent burning.
• Next, add the garlic and spices and continue to sauté for another 2 minutes, again stirring and adding water as needed to prevent burning.
• Add the chickpeas, diced tomatoes and salt and bring to a simmer. Partially cover and simmer on low-medium heat for 20 minutes. During this time the tomatoes will reduce and thicken. Stir occasionally to make sure the mix isn't sticking to the bottom of the pan.
• When most of the water has evaporated from the diced tomatoes, remove from heat, taste and reseason with salt and pepper.
• Divide among plates and serve with brown rice or quinoa.

QUICK AND EASY SPICED CHICKPEA BOWLS

Steps:

• 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.
• Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients. Voila!

MOROCCAN CHICKPEA BOWL WITH TURMERIC RICE RECIPE

Steps:

• In a rice cooker or on the stovetop, combine the rice, turmeric powder and water, and cook according to the manufacturer's directions. Let the rice stand, covered, for 10 minutes after cooking, then fluff with a fork before using with the recipe.
• Warm the olive oil in a heavy-bottomed pot over medium heat. Add the onion and saute for 5 minutes, until softened. Add the garlic and saute for a minute longer.
• Stir in the harissa, ginger, cinnamon, diced tomatoes, and add 1 teaspoon of salt, and ½ teaspoon ground black pepper. Cook for a minute longer.
• Add the water, lemon juice, sweet potatoes, carrots, zucchini, goji berries and apricots. Bring to a boil over high heat, then cover and reduce heat to low. Cook 30 minutes or until vegetables are tender.
• Stir in the garbanzo beans, olives and ¼ cup cilantro. Cover and cook for 5 minutes longer. Adjust seasonings if desired, then remove from heat and cover until ready to use.
• When ready to serve, spoon turmeric rice into a serving bowl and spoon the Moroccan medley generously on top. Finish with as much coconut yogurt as desired, and sprinkle with additional cilantro.

SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC

Steps:

• Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
• Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
• Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
• Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
• Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
• Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

MIDDLE EASTERN RICE WITH BLACK BEANS AND CHICKPEAS

Steps:

• Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Place the turkey in a skillet over medium heat, and cook until evenly brown.
• Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.