Moroccan Spiced Chickpea Bowl with Tzatziki
Ingredients
- Red onion
- Cucumber
- Tomato wedges
- Avocado
- Bulgur
Moroccan spiced chickpeas
- 2 x 380g tin chickpeas (strained and rinsed)
- 400ml boiling water
- 2 tsp paprika powder
- 1.5 tsp garlic powder
- 1 tsp turmeric powder
- 1 tsp dried oregano
- 0.5 tsp dried ginger powder
Vegan tzatziki dip
- 350g natural coconut yoghurt
- 1/2 large cucumber (de-seeded, grated, liquid squeezed out)
- 2 cloves garlic (minced)
- Juice of 1/2 lemon
Preparation
Assemble the bowl by combining Moroccan spiced chickpeas, red onion, cucumber, tomato wedges, avocado, bulgur, and vegan tzatziki dip.
Moroccan spiced chickpeas
Add all the herbs and spices to the water and mix well.
Set aside about 70ml of this mixture for later.
Place the chickpeas in a large non-stick frying pan and add the larger quantity of the spice water.
Cook on high heat, stirring until the water has evaporated.
Place the chickpeas on a lined baking tray and bake for 15 minutes in a preheated oven at 200°C.
Remove from oven, pour the 70ml of seasoned stock water over the chickpeas, and carefully stir to coat.
Return to oven and cook for a further 10 minutes.
Vegan tzatziki dip
Mix all the ingredients together.
Store in an airtight container in the fridge for up to 4 days.
