Rosemary chickpea and almond bowl
Elevate your weeknight meals with our Rosemary 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!
- 14 Apr 2025
- Cook time 10 min
- Prep time 5 min
- 4 Servings
- 6 Ingredients
This Rosemary 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:
Instructions:
- If using canned chickpeas, rinse and drain them thoroughly.
- Mince the garlic cloves.
- Measure out the almonds, olive oil, rosemary, and chili powder.
- 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.
- 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.
- 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.
- Continue to cook the chickpeas for about 5-7 minutes, stirring occasionally, until they are heated through and slightly crispy on the outside.
- 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.
- Transfer the rosemary 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 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 Size | 270 grams |
| Energy | |
| Calories 320kcal | 16% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 13g | 35% |
| Sugar 7g | 7% |
| Fat | |
| Fat 20g | 24% |
| Saturated 2.15g | 7% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 63mg | 12% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 1.12mg | 7% |
| Vitamin B6 1.21mg | 71% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.40mg | 0% |
| Vitamin E 6mg | 37% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.57mg | 63% |
| Iron, Fe 3.87mg | 35% |
| Magnesium, Mg 120mg | 27% |
| Phosphorus, P 280mg | 23% |
| Potassium, K 510mg | 15% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 350mg | 24% |
| Zinc, Zn 2.29mg | 21% |
| 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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