Gluten-Free Curried Chickpea Bowl

Ingredients

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• 3 cups cooked rice, quinoa, or gluten-free noodles Shop
• 1 can (15 oz) chickpeas, rinsed and drained Shop
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 cups baby spinach
• 1 tbsp olive oil
• 1 tsp curry powder
• 1/2 tsp ground cumin Shop
• 1/4 tsp turmeric powder Shop
• 2 tbsp gluten-free sauce (GF tamari or coconut aminos) Shop
• 1 tbsp fresh lemon juice or rice vinegar Shop
• 1 tsp sesame oil or olive oil Shop
• Pinch salt and black pepper to taste

Instructions

1. 1 Prepare your base by cooking rice or 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 the broccoli, bell pepper and 2 tablespoons of water to the skillet. Cover and cook 5-6 minutes, stirring once, until the broccoli is tender-crisp. Stir in the spinach and cook 1-2 minutes, just until wilted.
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 gluten-free 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

• Keep the skillet at medium as written, because ground cumin and turmeric scorch quickly and turn bitter. If the spices darken or stick before the chickpeas warm through, stir in a tablespoon of water to loosen them.
• Curry powder is a spice blend, so choose one labeled gluten-free. If you use tamari instead of coconut aminos in the dressing, pick one labeled gluten-free as well; coconut aminos is the milder, sweeter option.
• For meal prep, spread the cooked rice on a tray so it cools quickly, refrigerate it within 2 hours, and store it apart from the chickpea mixture. Reheat both until steaming, adding a splash of water to the rice so it does not dry out.

Common questions