Chickpea, vegetable, tzatziki rice bowl

Staple meal in my household. It's an easy, flexible bowl to throw together and eat all week.

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Step 1

Chop eggplant into 1 inch cubes and salt thoroughly. Drain in strainer for 5-10 mins. Peel first if you prefer no skin on the eggplant.

Step 2

Chop yellow squash and zucchini into 1/2 in thick discs. Halve or quarter the discs if two large to eat.

Step 3

Chop onion roughly.

Step 4

Heat olive oil in a large pan or wok on medium. When hot, add chopped vegetables and lemon juice to taste (1/2 cup or so) and cook with occasional stirring until soft.

Step 5

Meanwhile, marinate cooked chickpeas in lemon juice, oregano, cayenne, black pepper, and nature's seasoning to taste. Set aside.

Step 6

Start rice cooker with rice, turmeric, cayenne, oregano, vegetable stock concentrate, nature's seasoning to taste, and an appropriate amount of water for you rice.

Step 7

Mince cucumber and garlic in a food processor. Drain in cheese cloth until most liquid has been released.

Step 8

Add cucumber and garlic to greek yogurt with a squirt of lemon juice (~2 tbsp), dash oregano powder, and nature's seasoning to taste.

Step 9

Heat chickpeas in a pan when vegetables and rice are almost done.

Step 10

Serve in vegetables and chickpeas over rice with the yogurt sauce on top or mixed in.