Berbere Chickpea Bowl with Blueberry Tomato Lime Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
241 kcal
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Course
Main Course
Berbere Chickpea Bowl with Blueberry Tomato Lime Salad
Description
This Berbere Chickpea Bowl consists of chickpeas sautéed in neutral oil with sliced red onions and a robust blend of spices including berbere, ground coriander, cumin, paprika, garlic and onion powders, and salt. The chickpeas cook until the spices roast and the liquid evaporates, creating a flavorful coating. A splash of lemon or lime juice brightens the dish before removing from heat.
Accompanying the spiced chickpeas is a blueberry lime salad combining fresh blueberries, chopped red onion, tomatoes, finely chopped jalapeño, and crunchy greens such as spinach and lettuce. The salad is seasoned with salt, black pepper, ground mustard or ginger powder, and lime juice, which enhances the refreshing flavors.
To serve, the spiced chickpeas and blueberry salad are placed over cooked quinoa, couscous, rice, or other choice grains. Roasted vegetables and flatbreads or chips can be added for variation and additional texture. The contrast between the warm, spiced chickpeas and the cool, tangy salad creates a balanced and inviting meal.
Berbere spice heat levels vary, so adjust the amount gradually. Variations include using different berries or fruits in the salad and substituting lentils for chickpeas. Oil-free or onion-garlic-free versions can be made by omitting or substituting ingredients based on dietary preferences.
Ingredients
For the berbere chickpeas:
- 1 teaspoon neutral cooking oil generic cooking oil
- 15 ounce chickpeas drained or 1 1/2 cups cooked chickpeas, canned
- 1/2 cup red onion thinly sliced
- 2 teaspoons berbere - more as needed for later
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin ground
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt , use less or more bars on if chickpeas are salted
- 1/2 cup water plus more if needed
- lemon juice as needed
For the blueberry lime salad:
- 1 cup blueberries fresh
- 1/3 cup onion red, finely chopped
- 1/2- 1 cup tomato chopped
- 1 jalapeño finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard or ginger powder; or 1/2 teaspoon prepared mustard
- 1 tablespoon lime juice
- 2 cups lettuce chopped; includes other crunchy greens
- 2 cups greens
- 2 cups baby spinach
For the bowl:
- rice cooked; or other grains of choice
- quinoa
- couscous
- vegetables roasted; for side
Instructions
- Make the berbere chickpeas: Add all of the ingredients and 1.5 teaspoon berbere spice in a skillet over medium heat. (Alternately you can cook the onion in the oil for 2-3 minutes and then add the rest of the ingredients. )
- Cook until the water has mostly evaporated, the chickpeas are coated in spices and the spices smell roasted. Stir occasionally in between.
- Carefully taste and adjust salt and flavor. Add a good splash of water. Add another 1/2 teaspoon of berbere. Add a few squeezes of lemon/lime juice if you like and take off heat.
- Make the blueberry lime salad: To a bowl, add the blueberries, onion, tomato, jalapeno, chopped lettuce or other crunchy greens. Then add in the spices, lime juice, and toss well to coat.
- To serve, add a good helping of the berbere chickpeas, the blueberry lime salad, cooked grains. Squeeze another squeeze of lime juice and then serve. Add flatbreads or chips for variation.
Notes
- Try using raspberries, blackberries, or chopped apples instead of blueberries for a different fruit variation.
- Add roasted vegetables as a side or mixed into the bowl for extra texture and nutrition.
- Lentils can be used in place of chickpeas in the berbere seasoning for a variation.
- Adjust berbere spice quantity carefully as heat can vary by brand; add more at the end if needed.
- For onion and garlic-free versions, substitute zucchini for onion in the chickpeas and omit garlic and onion powders; consider alternative spice blends like garam masala or baharat.
- To make oil-free, omit the cooking oil in the chickpeas preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 541mg | 23% |
| Potassium | 636mg | 14% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 2096IU | 42% |
| Vitamin C | 25mg | 28% |
| Calcium | 89mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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