I have designs each day this end of the week, which is somewhat uncommon for me yet I am v amped up for them all, since they incorporate things like eating out at my number one Indian café (I began deliberately arranging my request the previous evening – I view these things appropriately), going to a play with my best sweethearts, facilitating an infant shower for which I will make delightful extravagant jeans toast and a pumpkin streusel bundt cake ♡, watching my younger sibling play football, and eating the extras of this bowl to do a perfect eating reset between the entirety of my going-out suppers.
I kind of can hardly imagine how Monday is Halloween and afterward Tuesday is NOVEMBER. November as in the prior month December. How did this occur. Did life pull a prank on us? Furthermore, does November mean we are authoritatively moving into the very virus season, and when is it adequate to simply put on my best sweats and stay inside day in and day out and call it winter?
Moroccan-spiced chickpeas stewed in sauce fire-broiled tomatoes. Couscous, cooked and lightened flawlessly, or our old backup quinoa, contingent upon your spotless eating objectives (I’m somewhat over quinoa right now, so couscous got the job done wonderfully for me). Cucumber serving of mixed greens otherwise known as cucumbers, some lemon juice, olive oil, and spices as far as possible – > hi mint, parsley, and cilantro. Plain yogurt or hummus for a side-sauce reward, and toasted pita wedges in case you’re OK working a tad of wheat into your detox.
You have been eating out a great deal this week. (Hello there, yes.) You are getting back from an excursion or experience where you ate truly well, and by truly well, I don’t mean truly perfect. (Me once more.
Detox Moroccan Chickpea Glow Bowl: clean eating meets comfort food! vegetarian / vegan.
INGREDIENTS
Moroccan-Spiced Chickpeas
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon each – chili powder and cumin
- 1 teaspoon each – turmeric and garam masala
- 1 teaspoon sea salt
- dash of each -cinnamon and cayenne (to taste)
- 2 14-ounce cans chickpeas
- 2 14-ounce cans fire roasted diced tomatoes
Bowls:
- cucumbers
- couscous
- mint, parsley, cilantro
- yogurt or hummus
- olive oil
- lemon juice
- toasted pita wedges
INSTRUCTIONS
- Heat the olive oil in a large skillet over medium heat. Add the onion; saute until soft. Add the garlic, spices, salt, and chickpeas – stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes while you prep the other ingredients.
- Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients. Voila!
NOTES
These are also very delicious as burritos. I am not joking. Wrap all those fillings up inside a large, warmed flour tortilla and be amazed.
