Meal Details
1. Chickpea bowl with spicy yogurt sauce
564cal, 23p, 77c, 12f (per meal)
5 tsp (25mL)
1 1/4 cup (231g)
10 tbsp (175g)
5 tsp (25g)
2 1/2 small (175g)
2 1/2 can(s) (1120g)
10 tbsp chopped (38g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Cook rice according to package and set aside.
2
Mix Greek yogurt, sriracha, and some salt into a small bowl until incorporated. Set aside.
3
Heat oil in a skillet over medium heat. Add onion and cook 5-10 minutes until softened.
4
Add in chickpeas and some salt and pepper and cook for 7-10 minutes until golden.
5
Turn off heat and stir in parsley.
6
Serve chickpea mixture over rice and drizzle spicy sauce on top.
