Moroccan Cauliflower Chickpea Bowls
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Moroccan Cauliflower Chickpea Bowls

NUTRITION · PER SERVING60M COOK
CAL 29%·PRO 45%
CARBS 74G51% OF CAL
16G FIBER32G OTHER26G TOTAL SUGAR
FAT 26G40% OF CAL
6G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted cauliflower and chickpeas with warm Moroccan spices served over fragrant rice with spinach, almonds, and pomegranate. A wholesome, flavorful bowl with Middle Eastern warmth.

mainmoroccanbowlbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 cup basmati rice– white basmati rice cooks in 20 minutes (vs. brown basmati rice: 40 mins)
  • 1 ½ cups water (or 1 ¾ cups if using brown basmati rice – see package directions)
  • 1 cinnamon stick (or ½ teaspoon ground cinnamon)
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ cup raisins or dried currants
  • ½ head cauliflower, cut into florets ( or feel free to cook the whole thing and use leftovers for lunch)
  • 1 15 ounce can chickpeas (1 1/2 cups), drained, rinsed, patted dry
  • one onion, sliced
  • 2-3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon cracked black pepper
  • ½ teaspoon brown sugar, optional
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 cup plain yogurt or coconut yogurt
  • 1 cup Italian parsley or cilantro (a combination is nice)
  • 1 garlic clove, grated
  • 1 teaspoon coriander (or cumin)
  • ½ teaspoon paprika or smoked paprika
  • ¼ teaspoon salt
  • 3 cups baby spinach
  • 1/2-¾ cup pomegranate seeds
  • 1/4 cup toasted slivered almonds.
PREP
30M
SODIUM
1906MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.