Turmeric Chickpea Bowl with Pecans and Raisins

Created by:
45 mins
1 SERVERS
0%

PREP TIME

45 min

0%

COOK TIME

min

0%

TOTAL TIME

45 mins

Ingredients

Method

  1. 1) Add the cleaned beets and butternut squash to a large pot and bring them to boil for 20 minutes.
    2) While they’re boiling, set up a steamer. Place the cleaned kale into the steamer basket. Place the basket over the simmering water. Cover with a lid and steam until tender and cooked through (about 10 minutes), then drain and reserve.
    3) Mix the chickpeas with the coconut oil and spices (turmeric and paprika) in a medium-sized bowl, then sauté this mix for 5 minutes in a medium-sized pan.
    4) To serve, place the kale leaves in a medium-sized bowl with the beetroot and butternut squash on one side and the spiced chickpeas on the other. Sprinkle the pomegranate, pecans and raisins on top.

Ingredients

Method

  1. 1) Add the cleaned beets and butternut squash to a large pot and bring them to boil for 20 minutes.
    2) While they’re boiling, set up a steamer. Place the cleaned kale into the steamer basket. Place the basket over the simmering water. Cover with a lid and steam until tender and cooked through (about 10 minutes), then drain and reserve.
    3) Mix the chickpeas with the coconut oil and spices (turmeric and paprika) in a medium-sized bowl, then sauté this mix for 5 minutes in a medium-sized pan.
    4) To serve, place the kale leaves in a medium-sized bowl with the beetroot and butternut squash on one side and the spiced chickpeas on the other. Sprinkle the pomegranate, pecans and raisins on top.