Moroccan Cauliflower Chickpea Bowls

Name: Moroccan Cauliflower Chickpea Bowls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: 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 can chickpeas, 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

Instructions

Prep:30minCook:30min

You'll love these roasted Cauliflower Chickpea Bowls! Spiced cauliflower and chickpeas served over Moroccan rice with spinach, almonds, and pomegranate seeds. A tasty wholesome dinner bursting with flavor! Vegan-adaptable.

Updated at: Mon, 25 Nov 2024 19:52:12 GMT