Spiced Chickpea and Cauliflower Rice Bowl

Ingredients

• 2 cans (15 oz each) Canned chickpeas, drained and dried
• 4 cups Cauliflower rice
• 1.5 cups Canned crushed tomatoes
• 0.5 cup Coconut milk
• 1 large Onion, finely diced
• 2 Bell peppers, sliced
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tsp Smoked paprika
• 2 tsp Ground cumin
• 1.5 tsp Coriander, ground
• 1 tsp Turmeric
• 1.5 tsp Garam masala
• 3 tbsp Coconut oil
• 1 Lime
• 0.5 cup Cilantro, chopped(optional)
• 1 tsp Salt

Instructions

1. 1

   Pat chickpeas very dry. Heat 2 tbsp coconut oil in a wide skillet over medium-high and fry chickpeas 8-10 minutes until blistered and crisp-edged; season with salt and half the cumin. Set aside.

2. 2

   In the same pan, char bell peppers 6-8 minutes; remove.

3. 3

   Add remaining oil, sauté onion until deep golden, 8 minutes. Add garlic, ginger, and dry spices; bloom 1 minute.

4. 4

   Stir in crushed tomatoes and coconut milk; simmer 10 minutes until thickened.

5. 5

   Meanwhile, sauté cauliflower rice in a separate pan 6-8 minutes until tender and toasty; season with salt.

6. 6

   Fold chickpeas and charred peppers into the gravy; simmer 5 minutes.

7. 7

   Serve over cauliflower rice with lime wedges and cilantro.