Savory Spiced Chickpea and Kale Bowl (Printable Version)
A nourishing breakfast bowl with spiced chickpeas, sautéed kale, and tahini.
# What You'll Need:
→ Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp ground coriander
06 - 1/4 tsp turmeric
07 - 1/4 tsp chili flakes (optional)
08 - 1/2 tsp sea salt
09 - 1/4 tsp black pepper
→ Vegetables
10 - 3 cups kale, stems removed, chopped
11 - 1 tbsp olive oil
12 - 2 cloves garlic, minced
13 - 1/2 small red onion, thinly sliced
14 - 1/2 lemon, juiced
→ Toppings
15 - 1 small avocado, sliced
16 - 2 tbsp tahini
17 - 1 tbsp lemon juice
18 - 1 tbsp water
19 - Pinch of salt
20 - 2 tbsp fresh cilantro or parsley, chopped
21 - Freshly ground black pepper, to taste
# How To Make:
01 - Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the chickpeas, cumin, smoked paprika, coriander, turmeric, chili flakes (if using), salt, and pepper. Sauté for 6–7 minutes, stirring occasionally, until chickpeas are golden and fragrant. Remove from heat and set aside.
02 - Heat 1 tbsp olive oil in a separate large skillet over medium heat. Add the red onion and cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds until aromatic. Add the chopped kale and a pinch of salt. Sauté for 4–5 minutes, stirring, until wilted but still bright green. Drizzle with lemon juice and toss to combine. Remove from heat.
03 - In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth. Add more water for a thinner consistency if desired.
04 - Divide the sautéed kale and onions between two bowls. Top with spiced chickpeas and sliced avocado. Drizzle with tahini sauce. Garnish with chopped cilantro or parsley and extra black pepper.
# Expert Advice:
01 -
- The tahini drizzle turns simple ingredients into something that feels like restaurant comfort food
- Everything comes together in under thirty minutes with minimal cleanup afterward
02 -
- Dry your chickpeas extremely well after rinsing or they will steam instead of crisp up in the pan
- The tahini sauce can seize up at first but keep whisking and it will turn smooth and creamy
03 -
- Toast your spices in a dry pan for thirty seconds before adding the chickpeas for deeper flavor
- Use a microplane to zest the lemon before juicing and sprinkle the zest over the finished bowl