Spicy Chickpea Buddha Bowl

Spicy Chickpea Buddha Bowl

This spicy chickpea buddha bowl is super tasty and very easy to prepare.

Buddha bowls are my favourite because of their versatility and ease to make. I used to make them all the time, but for some reason, I stopped. I’ve missed them a lot, so they’re making a major comeback!

Fibre-rich chickpeas are an excellent source of potassium, vitamin C, and vitamin B-6, which all maintain heart health. The selenium in chickpeas promotes liver functioning, prevents inflammation and stops tumours from growing.

Avocado provides omega-3 fats that nourish your hair and skin, and bulgur wheat aids digestion maintains healthy cholesterol levels and protects you from gallstones.



Spicy Chickpea Buddha Bowl

  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x


This spicy chickpea buddha bowl is super tasty and very easy to prepare.



  • 400g tin chickpeas, drained and rinsed
  • 1 medium shallot, finely chopped
  • 1 fat garlic clove, finely minced
  • 1 tsp harissa powder
  • ½ tsp paprika
  • ½ tsp chipotle chilli flakes
  • 1 vegetable stock cube
  • Handful fresh coriander, chopped
  • 150g bulgar wheat
  • 100g tender stem broccoli
  • 2 tbsp tomato purée
  • 8 cherry tomatoes, halved
  • 1 small avocado


  1. Heat a small splash of water in a medium saucepan. Add the shallot and garlic and cook for 3 minutes until softened and translucent. Tip in the spices, chipotle chilli flakes and vegetable stock cube, and stir in the tomato purée. Add around 150ml of water and cook on a simmer for 5-8 minutes, stirring intermittently.
  2. In the meantime, cook the bulgur wheat according to the pack instructions, and steam the broccoli.
  3. Once the sauce gets thick, tip in the chickpeas and cook still on a simmer around 3 minutes or until the chickpeas get warm/hot.
  4. Serve the chickpeas with the bulgur wheat, the avocado, cherry tomatoes and the broccoli. Sprinkle with chopped coriander and enjoy!


You can serve the chickpeas with another grain such as Kamut, rice or millet. You can also chop avocado, and tomatoes then stuff them alongside the chickpeas in a tortilla wrap to make a burrito. You can replace chickpeas with butter beans or any other white beans.

  • Category: Lunch/Dinner

Keywords: Chickpeas, bulgur wheat, broccoli


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