Get the Recipe: Vegan Harvest Bowl With Chickpeas
This vegan harvest bowl with chickpeas makes a perfect healthy lunch or dinner. Cosy, comforting and flavourful, it's also super easy to throw together. Gluten-free and oil-free.
Ingredients
- 1 cup wild rice, dry
- 1 can chickpeas, drained and rinsed
- 1 tbsp maple syrup
- 2 medium carrots, peeled and chopped
- 1 medium aubergine, chopped
- 1/2 can chopped tomatoes
- 2 tbsp tamari
- 1 tsp paprika
- 1/2 tsp curry powder
- 1/2 tsp black pepper
- cherry tomatoes, to serve
- spinach, to serve
Equipment
- Conventional oven
- Baking tray
- Saucepan
- Frying pan
Instructions
- Preheat the oven to 200 degrees C/400 F and start cooking the wild rice according to packaging instructions.
- In a large mixing bowl, mix together the chickpeas, maple syrup and onion salt. Arrange them over a sheet of baking paper and bake for around 20 minutes.
- Add the carrot and aubergine to a non-stick frying pan. Cook for around 5 minutes, until the vegetables begin to soften. Then, add the canned tomatoes, tamari, paprika, curry powder and black pepper. Cook for a further 5 minutes, until the sauce thickens.
- Once the chickpeas are ready, serve them together with the rice, carrot and aubergine stew, tomatoes and spinach.
Calories: 430kcal, Carbohydrates: 92g, Protein: 18g, Fat: 2g, Saturated Fat: 1g, Sodium: 1207mg, Potassium: 1341mg, Fiber: 15g, Sugar: 22g, Vitamin A: 10930IU, Vitamin C: 18mg, Calcium: 100mg, Iron: 4mg