Quinoa Bowl

Ingredients

• 250 g dried chickpeas
• 200 g canned chickpeas (drained weight)
• 1 tbsp Olive Oil
• Salt
• Pepper
• 1.5 tsp ground cumin
• chili flakes
• 1 onion
• 4 Garlic cloves
• 1 slice stale spelt bread
• 0.5 bunch Parsley (10 g)
• 0.5 bunch coriander (10 g)
• 1 tsp Baking powder
• 2 tbsp tahini (30 g; sesame paste)
• 1 organic lemon (zest and juice)
• 200 g yogurt (3.5% fat)
• 0.5 tsp Curry Powder
• 200 g Quinoa
• 300 g broccoli
• 4 tbsp rapeseed oil
• 1 Red Onion
• 50 g lamb’s lettuce (2 handfuls)
• 0.5 cucumber

Instructions

1. 1.

   Soak dried chickpeas overnight in plenty of water. The next day drain, rinse, place in a pot with fresh water and bring to a boil. Simmer on low heat for 50 minutes until tender.

2. 2.

   Line a small baking sheet with parchment paper. Drain canned chickpeas, pat dry. Toss with 1 tbsp olive oil, salt, pepper, ½ tsp cumin, and 2 pinches chili flakes. Spread on the sheet and bake in a preheated oven at 200 °C (180 °C fan) for 40–50 minutes until golden‑brown and crisp.

3. 3.

   For the balls, peel and roughly chop onion and 2 garlic cloves. Tear bread into fine pieces. Wash parsley and coriander, dry, then chop. Drain cooked chickpeas. Combine all prepared ingredients with chickpeas in a food processor and pulse until finely minced. Add baking powder, tahini, remaining cumin, chili flakes, parsley, coriander, lemon zest, salt, and pepper; mix well, taste, and let rest for about 30 minutes.

4. 4.

   Meanwhile whisk yogurt with salt, pepper, curry powder, and lemon juice until smooth. Peel and chop the remaining garlic, add to the yogurt, and transfer to a small bowl.

5. 5.

   Rinse quinoa under cold water, then cook in double the amount of salted water for about 15 minutes until al dente; cool slightly. While quinoa cooks, trim broccoli, wash, cut into florets, and blanch in boiling salted water for 4–5 minutes; drain, shock in ice water, set aside. Fluff quinoa with a fork and let cool.

6. 6.

   Shape the chickpea mixture into ~3 cm balls using damp hands. Heat rapeseed oil in a large skillet over medium heat. Fry half of the balls for about 5 minutes until golden‑brown on all sides; transfer to paper towels to drain. Repeat with remaining balls.

7. 7.

   Slice red onion into rings, wash and dry lamb’s lettuce, slice cucumber. Arrange quinoa in bowls, top with chickpea balls, broccoli, cucumber slices, onion rings, and greens. Place roasted chickpeas in the center. Drizzle with a little yogurt sauce and serve the quinoa bowls with extra sauce on the side.