A Quick and Easy Chickpea Arugula Bowl

This is a delicious and super easy meal that I love to whip up for a fast lunch or dinner. Vegan and vegetarian, it incorporates the warm flavors of turmeric, garlic and cumin and a little heat with the addition of chili flakes which you can adjust to your liking. Add your favorite fresh greens that you may have on hand for an additional boost of color and flavor. Make a satisfying meal in about 10-15 minutes.

Enjoy.

A Quick and Easy Chickpea Arugula Bowl

1 15 oz can chickpeas or garbanzo beans, drained

¼ cup chopped onion

2 tsp minced garlic

A handful arugula, watercress or baby spinach, roughly chopped

2 tsp freshly chopped parsley or cilantro

1 tsp curry powder

½ tsp ground cumin

2 tbsp vegetable oil

1 tsp tomato ketchup

Pinch salt

Black pepper, a few grinds or a pinch

Chili flakes, to taste

½ lime,

Method

Drain chickpeas and set aside.

In a sauté pan, heat oil on medium high heat.

Add the curry powder and fry for a minute.

Toss in the chopped onions and garlic and cook together with the curry powder until translucent.

Add the ketchup and combine.

Add the chickpeas and combine well. Season with salt and black pepper and add the cumin as well as the chili flakes if using. Lower the heat and cook for about 5 minutes.

Sprinkle over the fresh greens of your choice and stir into the chickpeas allowing to wilt.

Add the chopped parsley and or cilantro.

Squeeze lime juice over the chickpeas.

Turn off the heat and serve.

You can eat this as is or with steamed rice, naan or pita bread.

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