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Spicy Mediterranean Bowls
Serves 4 |
Healthy and quick to prepare.
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Ingredients:
| 4 teaspoons olive oil |
| 3 cloves garlic, minced |
| 1/2 teaspoon tomato paste |
| 1 1/2 cup canned chickpeas, rinsed and drained |
| 2 teaspoons crushed red pepper flakes |
| 1 tablespoon dried mint |
| 1 1/2 cups chopped cabbage |
| 1 tablespoon lemon juice |
| 1 cucumber, peeled and chopped |
| 1 cup chopped tomatoes |
| 1 bunch parsley, thinly chopped |
| 2 scallions, thinly chopped |
| 1 avocado, sliced |
| 1 cup olives |
| Hummus, for serving |
Directions:
- Pour 2 teaspoons of olive oil into a non-stick pan and bring to medium heat. Add minced garlic, tomato paste, chickpeas, crushed red pepper and mint to the pan. Stir for 3-4 minutes until chickpeas are well coated. Remove pan from heat and set aside.
- Place the cabbage into a salad bowl. Drizzle 1 teaspoon olive oil and lemon juice over the cabbage and mix together well. Set aside.
- In a mixing bowl, combine chopped cucumber, tomatoes, parsley and scallions. Drizzle 1 teaspoon olive oil over top. Mix together well.
- Add 1/4 of the cabbage salad into 4 bowls. Top the cabbage with the chickpea mixture and then spoon the cucumber-tomato mixture on top of the chickpeas. Add 1/4 of the olives to each bowl, a few slices of avocado and a spoonful of hummus.
| Cooking Method: | Stovetop |
| Main Ingredient: | Chickpeas |
| Course: | Dinner, lunch |
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