Name: Spicy Chickpea Buddha Bowl Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 3 tbsp Olive Oil; 7 oz Canned Chickpeas/Garbanzo Beans – drained; 2 cloves Garlic – peeled, left whole; 1 tsp Ground Cumin; 1 tsp Turmeric; 1 tsp Chili Powder; 2 handfuls Tuscan Kale – stemmed and chopped; 1 Egg; 2 tbsp Greek Yoghurt; Sea Salt, to taste; Hot Sauce; Lemon Wedges; Fresh Cilantro (Coriander); Micro Greens

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Introduction

The Spicy Chickpea Buddha Bowl is a vibrant and nutritious meal packed with bold flavors and wholesome ingredients. Perfect for a quick lunch or dinner, this bowl combines crunchy chickpeas, tender kale, and a perfectly cooked egg, all topped with creamy Greek yoghurt and optional fresh garnishes.

The image shows a dish with two main layers on a white plate with a black rim. The bottom layer is dark green sautéed leafy greens with a slightly wilted texture. On top of this is a bright yellow fried egg with a glossy yolk and crisp, uneven white edges. The egg is drizzled with red sauce that adds a splash of color. Around the egg and greens are small green and reddish microgreens adding freshness. There are also some scattered golden brown roasted chickpeas on the greens and around the plate. Near the plate, there is a white bowl with more roasted chickpeas inside and some scattered outside, along with a small white bowl of coarse salt on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp Olive Oil
7 oz Canned Chickpeas (Garbanzo Beans), drained
2 cloves Garlic, peeled and left whole
1 tsp Ground Cumin
1 tsp Turmeric
1 tsp Chili Powder
2 handfuls Tuscan Kale, stemmed and chopped
1 Egg
2 tbsp Greek Yoghurt
Sea Salt, to taste
Optional Garnishes: Hot Sauce, Lemon Wedges, Fresh Cilantro (Coriander), Micro Greens

Instructions

Step 1: Heat the olive oil in a large non-stick pan until it is smoking hot.
Step 2: Add the drained chickpeas and fry for about 5 minutes until they become crunchy and toasty.
Step 3: Reduce the heat to medium, then add the whole garlic cloves, ground cumin, turmeric, chili powder, and a pinch of sea salt. Cook everything together for another 5 minutes.
Step 4: Remove the garlic cloves from the pan. Push the chickpeas to one side and add the chopped kale to the other side.
Step 5: Stir the kale until wilted, about 2 to 3 minutes.
Step 6: Move the kale to the side of the pan to make space, crack the egg into the pan, and cook until it is set to your liking.
Step 7: Serve the kale and chickpeas in a shallow bowl, placing the fried egg on top.
Step 8: Season again with salt if needed, and add the Greek yoghurt. Garnish with hot sauce, lemon wedges, fresh cilantro, and micro greens if desired.

Tips & Variations

For extra crunch, try roasting the chickpeas in the oven before frying to enhance texture.
Substitute Tuscan kale with spinach or Swiss chard for a different leafy green taste.
Add a squeeze of fresh lemon juice over the bowl just before serving to brighten the flavors.
If you prefer vegan, swap the egg with tofu scramble and replace Greek yoghurt with a plant-based alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. For best texture, reheat the chickpeas separately to retain their crunch. It’s best to add the yoghurt and fresh garnishes just before serving to keep them fresh.

How to Serve

A white plate filled with a colorful breakfast dish layered with bright green sautéed leafy vegetables at the bottom, topped with golden-brown roasted chickpeas scattered evenly, a sunny-side-up egg with a vibrant yellow yolk in the center, and a dollop of white creamy sauce on the side. The egg and sauce have thin red sauce drizzles, and fresh green microgreens are sprinkled on top. The dish is set on a white marbled background, creating a fresh and healthy visual. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas until tender before using them. Canned chickpeas are a convenient shortcut and already cooked, saving time.

What can I substitute for Greek yoghurt?

You can use sour cream, plain yoghurt, or a dairy-free alternative like coconut or almond-based yoghurt if you prefer a different flavor or have dietary restrictions.