I recently shared some pictures my sister-in-law took while I was cooking a special dinner for Mother’s Day, and people have been asking for the recipe.
I made my favorite vegetarian dish – Mediterranean Chickpea Bowls – super colorful, flavorful and healthy.
It’s a long, extensive recipe that keeps you busy for an hour and a half but the process is worth it.
I figured, why not share it here so everyone can give it a try.
I hope you have fun making it, and enjoy your meal!
Mediterranean Chickpea Bowls
Ingredients:
Jasmine Rice
Chickpeas (4 or 5 cans)
Avocado oil
Apple Cider Vinegar
Lemons (2)
Cucumber (1 whole)
Sour cream
Zucchini (3 whole)
Onions (1 whole)
Bellpepper (4 whole, green/red/yellow)
Cherry Tomatoes
Miniature Potatoes (2 small bags)
Chives
Garlic (1 clove)
Cumin
Parsley
Oregano
Basil
Thyme
Turmeric
Paprika
Ginger (ground and fresh)
Black pepper
Sea Salt
Recipe:
Serving size for 5 people: Bring 6 cups of water to a boil, add salt to water
Preheat oven to 475 degrees F
Prepare a large shallow baking dish (I like to use glass or ceramic) – add: avocado oil, salt, pepper, parsley, oregano
Rinse potatoes and chop them in halves/quarters (I use smaller potatoes or Yukon gold)
pro tip: poke a few holes in larger potatoes with a fork, they’ll bake better
Add potatoes into dish, mix until they are covered with oil and spices, put into oven, set timer for 1 hour (check periodically depending on oven strength, they can become crisp within 45 minutes)
Once water is boiling, add 3 cups of rice, stir, reduce heat to low, cover with lid, stir occasionally, add some butter, parsley and oregano once done, let sit
Prepare another large shallow baking dish, add: avocado oil and generous amount of spices: salt, pepper, turmeric, paprika, parsley, oregano, cumin, basil, thyme, ground ginger
Open and strain cans of chickpeas and rinse them, then place them into your baking dish and mix well with spices
Start chopping up all your vegetables – zucchinis, bell peppers, onion, cherry tomatoes
Add vegetables to chickpeas and mix well, add another layer of spices as needed
Mince garlic and fresh ginger, mix into chickpeas and veggies
At this point the potatoes should have about 25 minutes left on the timer,
go ahead and place chickpea dish into oven at 475 degrees F – bake for 25 minutes, or until it appears roasted
While chickpeas bake, check potatoes and remove if golden brown/cripsy, set them aside to cool
Time to make the sauce…
In a large bowl, add sour cream (I use an entire 16 oz tub)
Squeeze the juice from 1 whole lemon (or 2 if lemons are small)
Add and mix into sour cream
Add 1 tablespoon of apple cider vinegar (I actually use the lid to the bottle and pour about 3 lid fulls into sour cream)
Add a dash of avocado oil
Add a dash of water
Sprinkle salt, pepper, paprika
Mix well
Chop whole cucumber into halves or quarters
Add to sauce and mix
Dice chives and place into separate small bowl – these are added on top of potatoes, sauce and entire plate as desired
Everything should be out of the oven and cooling now
You’re about to eat…
On your plate:
First a scoop of rice and make it into a bowl shape
Then scoop of chickpeas and veggies
Side of potatoes
Topped with sauce
Serve and enjoy!
Mahlzeit!
Channeling Passions 