Recipe

Dinner

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Red Onions
Apple Cider Vinegar
Coconut Oil
Brown Rice
Turmeric Powder
Ground Cumin
Bay Leaves
Tahini (Sesame Seed Paste)
Fresh Spinach
Canned Chickpeas

Chickpea and Turmeric Rice Bowls

Total time: 70 min
Servings: 4
  • 1/2 Red Onions
  • 1/2 c. Apple Cider Vinegar
  • 2 tsp. Coconut Oil
  • 1 c. Brown Rice
  • 7/4 tsp. Turmeric Powder
  • 1 tsp. Ground Cumin
  • 2 Bay Leaves
  • 1/4 c. Tahini (Sesame Seed Paste)
  • 4 c. Fresh Spinach
  • 2 c. Canned Chickpeas
  • Peel and thinly slice onion. In a small bowl, whisk together apple cider vinegar, sugar (optional), and a pinch of salt. Add onion and set aside to pickle.
  • Heat coconut oil in a pot over medium-low heat. Add rice and roast 2 minutes. Add turmeric, cumin, bay leaf, and a pinch of salt. Toast 30 seconds more, then add 2⅔ cups water. Cover and simmer until rice is tender, 20–30 minutes.
  • Meanwhile, in a small bowl, whisk together tahini and an equal amount of water. Season with salt and pepper to taste.
  • When rice is done, remove bay leaves and add spinach. Cover and let steam until spinach is wilted. Divide into bowls.
  • Top bowls with drained chickpeas and pickled onions. Drizzle with tahini.