masala chickpeas

Chickpeas in a delightful masala sauce with garlic sautéed spinach and quinoa. Quick, healthy, and packed with protein.

Masala Chickpea Buddha Bowl

coconut oil (or olive oil)

onions (sliced)

garlic

carrot

red bell pepper (chopped)

tsp grated ginger

salt

tsp of each: garam masala, turmeric, cumin, coriander, paprika

water

chickpeas

black quinoa (or white quinoa)

soy sauce

spinach (rinsed)

black pepper (to taste)

red cabbage (finely shredded)

cashews

fresh parsley or cilantro for topping

red pepper

Heat the coconut oil in a large skillet over medium heat.

Once the oil is hot, add the onions, garlic, and grated ginger and cook on medium heat until the onions are soft and translucent, about 5-7 minutes.

Add the carrot and red bell pepper, continue to cook for another 2 minutes. Add spices and salt and cover with the water.

Bring to a boil, cover, and reduce heat. Let simmer for about 35 minutes or until vegetables are tender. In the meantime, you can start the quinoa.

Remove from heat and process in a blender until silky smooth. Pour the sauce back into the skillet and stir in the chickpeas. Cover to keep warm.

Masala chickpeas

Combine the quinoa with the water and soy sauce in a medium saucepan. Bring to a boil, reduce heat, and let simmer for about 25 minutes, or until the quinoa is cooked and almost no liquid remains.

Quinoa

Heat some olive oil in a skillet, add the garlic, and sauté for 2-3 minutes. Add spinach and cook for 5-7 minutes until the spinach is wilted. Season with salt and pepper.

Spinach

Divide the quinoa into 3 serving bowls, add sautéed spinach and masala chickpeas on top. Top with crushed cashews, red cabbage, and fresh herbs. Serve immediately!

Bowls

I had that same issue! I ended up putting it back on the stove and added more quinoa to reduce /absorb the liquid. Otherwise tasty.

Your masala sauce recipe is a revelation, such creaminess in texture with no dairy. Absolutely loved it. Looking forward to trying more of your recipes.

I made this tonight and it’s absolutely delicious! I usually find quinoa bitter even after rinsing it but the addition of soy sauce made a big difference. I’ll use that trick again. The chickpeas and sauce is amazing. I’ll be making this recipe regularly. Thank you for an amazing recipe!

Another Yum! Next time I won't blend the sauce though.

Yaay, masala chickpea is what I was looking for. Super tasty!!

I loved the flavors - but for whatever reason, my sauce was very watery, like 2-1/2 cups of water was far too much.  It poured into the blender like water and was very liquid-y after blending.  The flavors are great and I will make this again, with less water.  I’m still not sure what I did wrong.

Just finished my Masala chickpea Buddha bowl and it was delicious!  This recipe will definitely go into the regular lineup at our house.  Thanks.

Super delicious recipe, the chickpeas &amp; sauce were awesome- possibly my new favorite way to cook/eat them! I added avocado on top, as well as a grated red beet to the chopped cabbage. I tossed that mixture with olive oil, ACV, a little lemon and salt for some extra flare. Thank you for sharing this masterpiece, everyone who ate it in my family loved it!

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The most viewed masala chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Masala Chickpea Buddha Bowl

The most viewed masala chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine