Rosemary-chili chickpea and almond bowl

Elevate your weeknight meals with our Rosemary-Chili Chickpea and Almond Bowl. This savory and slightly spicy dish combines hearty chickpeas, crunchy almonds, aromatic rosemary, and zesty chili powder, all tossed in rich olive oil and garlic. Perfect for a nutritious, flavorful, and satisfying meal that’s ready in no time!

  • 06 Mar 2025
  • Cook time 10 min
  • Prep time 5 min
  • 4 Servings
  • 6 Ingredients

Rosemary-chili chickpea and almond bowl

This Rosemary-Chili Chickpea and Almond Bowl is a delightful and nutritious combination of flavors and textures. Perfect for a quick lunch or a light dinner, this dish boasts the earthy aroma of rosemary, the kick of chili powder, and the crunch of toasted almonds. Packed with protein and fiber, it's a satisfying option for both vegetarians and those looking to incorporate more plant-based meals into their diet.

Ingredients:

4 cups chickpeas
960g
1/2 cup almonds
70g
2 tbsp olive oil
27g
2 garlic cloves
6g
1 tsp rosemary
0.70g
2 tsp chili powder
5g

Instructions:

1. Prepare Ingredients:
- If using canned chickpeas, rinse and drain them thoroughly.
- Mince the garlic cloves.
- Measure out the almonds, olive oil, rosemary, and chili powder.
2. Toast the Almonds:
- Heat a dry skillet over medium heat.
- Add the almonds and toast them for about 2-3 minutes, stirring frequently, until they are golden brown and fragrant.
- Remove the almonds from the skillet and set aside.
3. Sauté the Chickpeas:
- In the same skillet, add the olive oil and heat over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant but not burnt.
4. Combine Ingredients:
- Add the chickpeas to the skillet.
- Sprinkle the rosemary and chili powder over the chickpeas.
- Stir well to coat the chickpeas evenly with the spices and oil.
5. Cook Chickpeas:
- Continue to cook the chickpeas for about 5-7 minutes, stirring occasionally, until they are heated through and slightly crispy on the outside.
6. Add Almonds:
- Add the toasted almonds back into the skillet with the chickpeas.
- Stir to combine and heat for an additional 2 minutes to allow the flavors to meld together.
7. Serve:
- Transfer the rosemary-chili chickpea and almond mix to a serving bowl.
- Serve warm as a hearty side dish, a topping for salads, or a filling for wraps.

Tips:

- For extra crispy chickpeas, ensure they are well dried before cooking.

- If you prefer a less spicy dish, reduce the amount of chili powder or use a milder chili powder.

- Toast the almonds lightly in a dry pan before adding them to the dish for enhanced flavor.

- Serve this bowl over a bed of quinoa or mixed greens for a more substantial meal.

- Store leftovers in an airtight container in the refrigerator for up to 3 days.

The Rosemary-Chili Chickpea and Almond Bowl is a versatile and flavorful dish that showcases the beauty of simple, wholesome ingredients. Whether enjoyed on its own or as part of a larger meal, it's sure to become a favorite in your recipe rotation. With easy preparation and robust flavors, it's a great option for any time you need a delicious and healthy meal in a pinch.

Nutrition Facts
Serving Size270 grams
Energy
Calories 320kcal16%
Protein
Protein 16g11%
Carbohydrates
Carbohydrates 36g11%
Fiber 13g35%
Sugar 7g7%
Fat
Fat 20g24%
Saturated 2.15g7%
Cholesterol 0.00mg-
Vitamins
Vitamin A 22ug2%
Choline 63mg12%
Vitamin B1 0.12mg10%
Vitamin B2 0.25mg19%
Vitamin B3 1.12mg7%
Vitamin B6 1.21mg71%
Vitamin B9 70ug17%
Vitamin B12 0.00ug0%
Vitamin C 0.40mg0%
Vitamin E 6mg37%
Vitamin K 7ug6%
Minerals
Calcium, Ca 140mg11%
Copper, Cu 0.57mg63%
Iron, Fe 3.87mg35%
Magnesium, Mg 120mg27%
Phosphorus, P 280mg23%
Potassium, K 510mg15%
Selenium, Se 6ug11%
Sodium, Na 350mg24%
Zinc, Zn 2.29mg21%
Water
Water 190g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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