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Moroccan Chickpea Bowl with Turmeric Rice

Amy Pellegrini
  • minutes
  • Serves

INGREDIENTS

2 cups

Carrots

1 1/2 cups

Chickpeas, cooked

1/2 cup

Cilantro

1/3 cup

Dried apricots

3 cloves

Garlic

3/4 tsp

Ginger, ground

1

Lemon juiced

1/4 cup

Navitas organics goji berries

1

Red onion

1 lb

Sweet potatoes

1 14 ounce can

Tomatoes

1 cup

Zucchini

1/4 cup

Green olives, pitted

1 tbsp

Harissa, Powder

1 cup

Basmati rice

1/4 tsp

Cinnamon, ground

1 tsp

Navitas organics turmeric, Powder

1

Sea salt and black pepper

2 tbsp

Olive oil

1 cup

Coconut milk yogurt

1

Water

2 cups

Water