Chickpeas Turmeric Cauliflower Rice Black Pepper Hummus Bowl

• Produce

  • 3/4 cup Carrots
  • 1 small head Cauliflower
  • 1 15 oz can Chickpeas
  • 1 15 oz can Chickpeas, drained or 1.5 cups cooked chickpeas or use lentils
  • 2 cloves Garlic, Roasted
  • 1/2 tsp Garlic powder
  • 1/2 Onion, small

• Condiments

  • 1 tbsp Lemon juice
  • 1 generous dash Lemon or lime juice
  • 1 tbsp Tahini

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground or crushed
  • 1 dash Cayenne
  • 1/4 tsp Cayenne
  • 1/4 tsp Cinnamon
  • 3/4 tsp Paprika
  • 1/2 tsp Salt
  • 1 Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin
  • 1 1/2 tsp Vegetable oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Other

  • 1 tsp Corainder

Found on veganricha.com

Description

Ingredients

• 1 small head of cauliflower, chopped into florets
• 1 tsp oil
• ½ small onion, finely chopped
• 1 tsp turmeric
• ¼ tsp or more salt
• a dash of cayenne
• a generous dash of lemon or lime juice
• 1 15 oz can chickpeas, drained or 1.5 cups cooked chickpeas or use lentils
• ½ tsp oil
• 1 tsp ground cumin
• 1 tsp corainder
• ½ tsp paprika
• salt to taste (depends on if the chickpeas are salted)
• ½ tsp garlic powder
• ¼ tsp cinnamon
• ¼ to ½ tsp cayenne
• ¾ cup sliced carrots
• 1 15 oz can chickpeas, drain, reserve water
• 1 tbsp tahini
• 2 tsp extra virgin olive oil
• 2 to 3 cloves of roasted garlic
• 1 to 2 tbsp lemon juice
• ½ tsp ground cumin
• ¼ tsp or more salt
• ¼ tsp paprika
• ½ tsp or more freshly ground or crushed black pepper, divided

Directions

• Grate the cauliflower or process in a food processor for a few seconds. I use a food processor.
• Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until translucent.
• Add turmeric and mix in for a few seconds.
• Add the riced cauliflower, salt and cayenne and mix in. Cover and cook for 4 to 6 minutes. The cauliflower will steam and cook through. Add a good dash of lemon and fluff the mixture. Taste and adjust salt, lemon, heat. Cover and let sit for another minute or so before serving.
• Heat oil in a skillet over medium heat. Add the chickpeas and spices and toss to coat. Cook for a minute. Add carrots and 2 tbsp water. Cover and cook for 5 to 7 minutes or until carrots are cooked al dente. Add a dash of lemon if needed.
• Blend or process all the ingredients and ¼ tsp black pepper until smooth. Add some reserved aquafaba(liquid from the can of chickpeas) if needed. Add aquafaba or water to half the batch to make thinner dressing like consistency. Taste and adjust salt, tang (lemon). Fold in the rest of the black pepper and use. Can be made ahead. Or use premade hummus and mix in black pepper to taste.
• Add a layer of baby spinach or other baby greens or lettuce to each bowl
• Add a good helping of the spiced chickpeas, turmeric cauliflower rice and hummus. Drizzle thinned hummus and/or lemon juice all over. Garnish with black pepper and cilantro. Add other chopped veggies like tomatoes, cucumber etc, or add some warmed pita. Serve.