Moroccan Chickpea Bowl

Moroccan Chickpea Bowl

Ingredients:

• Chickpeas, 1/2 ca, drained and rinsed

• Cauliflower florets, 1/2 cup

• Carrot 1 medium, cut into ribbons

• Currants OR rosins, 1-2 tbsp.

• Spring onion, 1 chopped

• Egg, large, 1

• Ghee butter OR coconut oil, 1 tsp.

• Garlic, 1-2 cloves

• Ground cummin, 1 tsp.

• (Ras El Hanout), 1 tsp.

Dressing:

• Greek Yogurt, 2 tbsp.

• Tahini, 1 tbsp.

• Lemon juice, 1 tbsp.

Instructions:

Heat the oil in a pan and add the pressed garlic, cumin, and ras el hanout. Stir in the chopped cauliflower florets and chickpeas, cooking for about 5 minutes. Remove from heat and transfer to a large bowl. Add the carrot ribbons, chopped spring onion, and currants to the bowl.

While the salad rests, soft-boil an egg by placing it in simmering water for 6 minutes, then cool it under cold water and peel.

For the dressing, whisk together the Greek yogurt, tahini, and lemon juice. Drizzle the dressing over the salad and top it with the soft-boiled egg before serving.

Bon appétit! ❤️