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Super Easy & Saucy 15-Minute Cajun Chickpea Bowl

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To be fair – I do not think you could ever go wrong with something saucy & spicy. And when you combine it with some chickpeas, tomato and coconut milk, there is no way you could go wrong. These soft beans in a creamy, rich and spicy sauce on top of fluffy quinoa and served with some thick greek yoghurt. The perfect lunch.

What is special about this dish?

Usually you you use cajun seasoning to marinate something, which you then fry or grill. So mostly that it becomes crispy. You could definitely do this with chickpeas but in this recipe it is used to make a sauce in which the chickpeas are in. It is not like any other sauce, maybe a bit like the tomato – coconut mixture in tikka masala but without the curry spices.

And we do no serve them on a regular salad or bowl but with some greek yoghurt, which adds a lot of flavour and its richness pairs perfectly with the sauciness of the chickpeas. Also the quinoa soaks up the sauce perfectly and completes the dish.

Is this dish healthy?

Yes, yes, yes! The quinoa, as a food of the month January, is loaded with protein, carbohydrates and fibre. Plus many essential vitamins and minerals. Then we have the greek yoghurt, which also is an excellent source of protein.

he chickpeas, also, are packed with fibre, which helps you with digestion and they are a great source of plant based protein. For all those who currently are or are considering a plant based diet – chickpeas are a great staple to always have at home. Plus, they are super handy and convenient since you can buy them pre-cooked and canned. Just make sure you drain and wash them before eating, otherwise you will eat the liquid they are stored in, which can cause you having gas in your stomach.

How to make this dish

This is one of those dishes, which you can make in one pan. You start by frying some onion and oregano in some oil. Once these become nice, glassy and fragrant, you can add the chickpeas and the (homemade) cajun spice mix. This is just fried for a few minutes, so the flavours really are absorbed. Now we are adding some tomato paste mixed with water to thin it out, and some canned coconut milk. This makes the sauce nice and rich. This can now simmer for about 5 minutes before we add in some sort of greens such as arugula or spinach. Once this has wilted down we are ready to serve it.

For this you quickly whip the greek yoghurt with a spoon, so it gets nice and creamy and then spread it on the bottom of a bowl or plate. Add the quinoa on top and then the chickpeas along with the sauce. You can garnish with some parsley and that’s already it! Fairly simple!

How and when to best have it + meal prep?

This works great as a quick lunch to have during a busy day. You could for example also make it a bit saucier and serve it with some naan bread as a comforting dinner. The chickpeas do work very well for meal prep. You can either reheat them in the microwave or with a splash or water or coconut milk on the stove.

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Super Easy & Saucy 15-Minute Cajun Chickpea Bowl

Creamy, saucy, spicy chickpeas flavoured with cajun spice and serve with some rich greek yoghurt and fluffy quinoa to round up the tanginess of the chickpeas.

Course dinner, lunch, Main Course
Cuisine American
Prep Time 5 Minuten
Cook Time 10 Minuten
Total Time 15 Minuten
Servings 2 servings

What you will need

  • 120 g quinoa
  • 1 yellow onion
  • 1 tbsp olive oil
  • 1 can chickpeas
  • 3 tbsp tomato paste
  • 3 tbsp water
  • 4 tbsp canned coconut milk
  • 1 handful arugula or spinach
  • 200 g greek yoghurt
  • 1 tsp oregano

For the Cajun Spice Mix: (or just use 1,5 tbsp cajun spice mix)

  • 2 tsp paprika powder
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin
  • 1/2 ts chili flakes
  • 1 tsp garlic powder
  • 1/4 tsp pepper

How to

  1. Prepare the quinoa according to package intructions or just cover it with twice the amount of water and add some salt. Then bring to a boil, the reduce to simmer and let simmer until all water is absorbed. Then turn down to very low heat, cover and let it stand and fluff until finished with the rest.

    In a pan heat up the oil. Finely dice the onion and fry it along with the oregano for 1-2 minutes until fragnant. Drain and wash the chickpeas and add them to the pan along with the cajun spice mix. Fry for about 2-3 minutes.

  2. Combine the tomato paste with the water. Add this and the coconut milk to the chickpeas and let simmer for about 5 minutes. Add in the arugula and let it wilt down.

  3. Whisk the greek yoghurt with a spoon so it is creamy and spread it onto the bottom of a bowl of plate. Top with the quinoa and the chickpeas. Serve with some parsley and enjoy!

I hope you’ll enjoy this and have fun cooking this!

Enjoy,
Love,
Katie

Creamy Pesto Rice with Roasted Fall Veggies and Crispy Chickpeas

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I am a huge fan of pesto, when made freshly and in season. We make it a lot in summer. Pick the basil from out herb garden, use olive oil our neighbors made themselves from their trees in Croatia, add some good Italian Parmesan cheese, some delicious pine nuts and a pinch of salt. That’s at simpel as it is and that’s why I love it! So few ingredients, so much flavor! But now it’s October! And unfortunately it’s getting colder and there is no way for the basil to grow in our garden. Still, we all love pesto and want to enjoy it and that’s why I decided to add a little twist to it! 

This pesto recipe is not like the traditional Italian one but it is as delicious! It is made with fall ingredients. Instead of the basil I decided to use Swiss chard, and the pine nuts are substituted for almonds. I kept the Parmesan cheese and the olive oil because I believe that these really make the pesto taste like pesto and make it insanely addicting. To make it you simply have to roast the nits a but because that enhances the flavor, and then blend it up with the Swiss chard and a pinch of salt. Yes, that’s right, only those three ingredients! NEVER blend pesto with the Olive Oil and the cheese. That’s just not how it’s done. At least not in Italy. After blending, the Olive oil and Parmesan are stored in by hand, one by one, slowly. This makes it really creamy instead of mushy! 

Pesto is also great in nutritional value! Although it is quite high in calories it is super healthy! The greens provide you with a lot of minerals, vitamins, and fiber! The nuts add some healthy fats and a protein kick as well as other nutrients! The olive oil also provides you with some more healthy fats, which help you absorb the proteins better and the cheese gives some essential protein. So if you love pesto, here’s another reason to add in on everything. But honestly, I believe that this recipe doesn’t only work great in this dish but also you can totally add that pesto on top of scrambled eggs, into pasta, on top of toast, or whatever is on your mind! 

For the grain as carbohydrates I decided to use white rice. If you want to make it even healthier use whole grain/ brown rice but it is quicker when using white rice since it doesn’t have as long cooking times! If you do not like rice at all but still want to tray making this recipe you can substitute it for another grain! Pasta or Quinoa would work great too! Together with the pesto, the rice gets really creamy, kind of risotto-ish but not completely. Adding pesto if any sauce to rice is such a great way to spice up things a little and get your traditional plain rice to a mouthwatering dish! 

So, now we have the rice and the pesto… but what even is a bowl without some toppings and crunch. With the vegetables you can really feel free to add whichever are your favorites. I used cauliflower and brussel sprouts because they are in season now. Also, the brussel sprouts add some more greens into the dish and I love using the cauliflower because it is a great vegetable which can easily take on the favor of the spices! That way you can really taste your seasoning! Drizzle a little olive oil on top and roast them until crispy! This also works really great for meal prep if you just want to roast a big bunch of vegetables in the beginning of the week!

The chickpeas are coated with a great amount of spices and a good amount of olive oil! The oil is necessary in order to get a crunch and to intensify the flavor. If you want to make them extra crispy, pan fry them, but they are also super delicious when made in the oven plus you don’t have to wash an extra dish! So it’s a win win! 

When it’s all put together it just makes such a bomb combination! The creamy rice (if you want to make it extra ? add some more fresh Parmesan cheese on top!), the hearty roasted vegetables and the crispy chickpeas just make such a great combo! It is such a great comfort meal with such delicious fall meal packed with local and seasonal ingredients! A perfect mid-week dinner and great for meal prep! I hope that you will enjoy it as much as I do! 

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Creamy Pesto Rice with Crispy Chickpeas and Vegetables

An ideal weeknight dinner with a delicious twist on traditional pesto with crispy chickpeas and roasted veggies!

Course dinner, lunch, Main Course
Prep Time 15 Minuten
Cook Time 25 Minuten
Total Time 40 Minuten
Servings 2 People
Calories 635 kcal

What you will need

  • 100 G Rice
  • 100 g Chickpeas caned, washed & rinsed
  • 1 tbsp Olive Oil
  • 1 handful sage
  • 180 G Brussel Sprouts
  • 180 G Cauliflower
  • 1 Tbsp Olive Oil
  • 1 Tbsp balsamic vinegar
  • 1/2 Tsp Paprika Powder
  • 1/2 Tsp Chilli Powder
  • 1/2 Tsp Turmeric Powder

For the Pesto:

  • 2 stalks Swiss Chard
  • 20 g Almonds
  • 20 g Parmesan Cheese freshly grated
  • 1 tbsp Olive Oil
  • 1,5-3 tbsp Water can sub for olive oil for even more flavor
  • 1 tsp salt

How to

That‘s how it works:

  1. Roast the almonds in a non stick pan over medium high heat for about 3-5 minutes, stirring occasionally.

  2. Into a food processor add the almonds, the Swiss chard and the salt and pulse until combined! Pour the mixture into a bowl and alternately add the grated Parmesan cheese, olive oil, and water into the mixture until it gets all creamy and rich! If you want to make it all Italian, you can only add olive oil, but I decided to make it a little lighter so I mixed it with water.

  3. In the meantime preheat the oven to 180C. Wash and rinse the brussel sprouts and cut them in half. In a bowl combine them with about 1/2 tbsp of Olive Oil and the balsamic vinegar. Spread them onto a third of a baking tray lined with parchment paper.

  4. Cut of the cauliflower into smaller pieces. Add them into a bowl, along with chili, paprika, and turmeric, 1/2 tbsp of olive Oil and salt. Combine them all and place on another third of the baking tray.

  5. Wash, drain and tap the chickpeas dry for extra crispyness. Add the Olive oil, sea salt, and finely chopped up sage into a bowl along with the chickpeas and toss it. Add them to the remaining third of the baking tray and bake everything for 20-25 minutes!

  6. In the meantime cook the rice according to package instructions. About 3 minutes before it being done, add the pesto into the pot, keeping 1 tabslespoon aside. When done, stir it all together and you will see that the parmesan cheese has melted and it is all creamy.

  7. By now the vegetables and chickpeas should be done and crispy too!. Seperate the rice and onto two bowls. Top them with the vegetables and chickpeas and drizzle the remaining pesto on top. Grate some fresh parmesan for the finishing touch and enjozy!