- 2 cups chickpeas cooked
- 1 tbsp cumin
- 1 tbsp chilli flakes
- 1 tbsp sweet paprika
- 4 tbsp olive oil
- 1 tin canned tomatoes or 2-3 chopped fresh tomatoes
- 1 bunch of kale, I like to use Tuscan kale
- 1 clove garlic crushed
- 2 lemons
- 4 cups mixed greens, spinach, lettuce, rocket
- 2 medium sized potatoes
- 1 avocado
- Dill – optional for garnish
- ½ cup tahini
- 2 tbsp greek yoghurt
- ¼ cup milk kefir (can use ½ the juice of a lemon if you don’t have milk kefir)
- ½ cup of water
- 1 tbsp Honey
- If using raw chickpeas (highly recommend), rinse chickpeas then cook in boiling water for 8-10 hours, adding more water every hour or so. If using canned, drain and rinse thoroughly.
- Pre heat oven to 170 degrees fan forced and line a baking tray for the potatoes.
- Wash potatoes, then slice into wedges and coat with olive oil, salt and pepper.
- Once the oven is hot place the potatoes in to cook whilst preparing the rest (they will take about 20 minutes).
- Slice up the greens (kale to cook) the rest to add in raw, set aside.
- Heat a frypan over medium to high heat, add some olive oil, the chickpeas, spices and the tomatoes and cook for about 10 minutes, stirring often.
- In another frypan heat a tbsp of olive oil over medium heat, add the crushed garlic and juice of half a lemon along with the chopped kale. Cook until the kale has wilted down then set aside.
- Now that all your bowl ingredients are done you can assemble your bowl however you like, I like to lie the kale on the bottom, then the fresh greens, chickpeas, potatoes, avocado and sauce (see method below).
- Add all the sauce ingredients to a blender and pulse until the sauce is creamy and well combined. If you like your sauce a bit thicker, gradually add the water as you go rather than all at once, until your desired consistency is achieved.
This recipe is adapted from @thefirstmess recipe: harissa chickpea bowl with potatoes, lemon-y tahini & greens.