Gluten-Free Curried Chickpea Bowl

Ingredients

• 1 cup cooked rice, quinoa, or certified GF noodles 1 cup cooked rice, quinoa, or certified GF noodles
• 1 can (15 oz) chickpeas, rinsed and drained 1 can (15 oz) chickpeas, rinsed and drained
• 2 cups fresh vegetables of choice (e.g., spinach, bell peppers, broccoli florets) 2 cups fresh vegetables of choice (e.g., spinach, bell peppers, broccoli florets)
• 1 tbsp olive oil 1 tbsp olive oil
• 1 tsp curry powder 1 tsp curry powder
• 1/2 tsp ground cumin 1/2 tsp ground cumin
• 1/4 tsp turmeric powder 1/4 tsp turmeric powder
• 2 tbsp gluten-free sauce (GF tamari or coconut aminos) 2 tbsp gluten-free sauce (GF tamari or coconut aminos)
• 1 tbsp fresh lemon juice or rice vinegar 1 tbsp fresh lemon juice or rice vinegar
• 1 tsp sesame oil or olive oil 1 tsp sesame oil or olive oil
• Pinch salt and black pepper to taste Pinch salt and black pepper to taste

Instructions

1. 1

   Prepare your base by cooking rice or certified gluten-free noodles according to package directions, aiming for about 15-20 minutes until tender and fluffy. While the base cooks, heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the rinsed and drained chickpeas, curry powder, cumin, and turmeric, stirring to coat the chickpeas evenly. Sauté for about 5-7 minutes, allowing the spices to become fragrant and the chickpeas to warm through and slightly toast.

2. 2

   Add your chosen fresh vegetables to the skillet with the chickpeas. If using quick-cooking vegetables like spinach or bell peppers, add them during the last 5-7 minutes of cooking. For heartier vegetables like broccoli florets, you may want to steam them separately or add them earlier to ensure they are tender-crisp. Continue to cook, stirring occasionally, until the vegetables are tender-crisp and vibrant, about 8-10 minutes total for this step.

3. 3

   In a small bowl, whisk together the gluten-free tamari or coconut aminos, fresh lemon juice or rice vinegar, and 1 teaspoon of sesame oil or olive oil. Season this dressing with a pinch of salt and black pepper to your preference. Once the chickpeas and vegetables are cooked, pour this dressing over the mixture in the skillet and toss gently to combine, allowing the flavors to meld for about 1-2 minutes.

4. 4

   To assemble the bowls, divide the cooked rice, quinoa, or certified GF noodles among four serving bowls. Spoon the curried chickpea and vegetable mixture generously over the base in each bowl. Ensure an even distribution of all components for a balanced meal.

5. 5

   Serve the curried chickpea bowls immediately while warm. For an extra touch, you can garnish with fresh cilantro or a sprinkle of toasted sesame seeds if desired. This dish is also excellent for meal prep and can be refrigerated for up to 3 days, reheated gently before serving.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.
• Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.