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🍽️ Crispy Chickpea Bowl with Quinoa and Fresh Cheese Balls

633 kcal · 30 min · 4 servings

Ingredients

• 250 g dried chickpeas
• 200 g chickpeas (drained weight; can)
• 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 cilantro (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. Place the dried chickpeas in a bowl and cover them with plenty of water. Let them soak overnight.
2. 2. The next day, drain the soaking water. Rinse the chickpeas under running water.
3. 3. Put the chickpeas in a pot with fresh water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat to low.
6. 6. Cook the chickpeas for about 50 minutes until they are soft.
7. 7. Line a small baking tray with baking paper.
8. 8. Open the can of chickpeas.
9. 9. Let the water from the can drain off.
10. 10. Rinse the chickpeas from the can thoroughly.
11. 11. Place the chickpeas on the prepared baking tray.
12. 12. Drizzle one tablespoon of olive oil over the chickpeas.
13. 13. Season with salt and pepper.
14. 14. Sprinkle half a teaspoon of cumin over them.
15. 15. Add two pinches of chili flakes.
16. 16. Mix everything well so that the chickpeas are seasoned evenly.
17. 17. Preheat the oven to 200 degrees Celsius (180 degrees Celsius with fan or gas mark 3).
18. 18. Put the tray in the oven.
19. 19. Bake the chickpeas for 40 to 50 minutes.
20. 20. Take them out when they are golden brown and crispy.
21. 21. Peel one onion.
22. 22. Peel two garlic cloves.
23. 23. Chop the onion and garlic roughly.
24. 24. Tear the bread into small pieces.
25. 25. Wash the parsley and coriander.
26. 26. Shake the herbs dry.
27. 27. Finely chop the parsley and coriander.
28. 28. Drain the cooked chickpeas.
29. 29. Let the chickpeas drain well.
30. 30. Put the chopped onion, garlic, bread, herbs, and chickpeas into a food processor.
31. 31. Puree the ingredients into a mixture.
32. 32. Add baking powder.
33. 33. Add tahini.
34. 34. Add the remaining cumin.
35. 35. Add chili flakes.
36. 36. Add the parsley and coriander.
37. 37. Add the lemon zest.
38. 38. Season with salt and pepper.
39. 39. Mix everything well.
40. 40. Taste the mixture.
41. 41. Let the mixture rest for about 30 minutes.
42. 42. Put the yogurt in a bowl.
43. 43. Season the yogurt with salt and pepper.
44. 44. Add curry powder.
45. 45. Add lemon juice.
46. 46. Stir the sauce until smooth.
47. 47. Peel the remaining garlic.
48. 48. Chop the garlic.
49. 49. Stir the garlic into the sauce.
50. 50. Pour the sauce into a bowl.
51. 51. Rinse the quinoa thoroughly with water.
52. 52. Put the quinoa in a pot with double the amount of salted water.
53. 53. Cook the quinoa for about 15 minutes.
54. 54. Cook them until they are al dente.
55. 55. Let the quinoa cool down.
56. 56. Clean the broccoli.
57. 57. Wash the broccoli.
58. 58. Divide the broccoli into small florets.
59. 59. Put the broccoli florets into boiling water.
60. 60. Cook them for 4 to 5 minutes.
61. 61. Drain the broccoli.
62. 62. Shock the broccoli with cold water.
63. 63. Set the broccoli aside.
64. 64. Fluff up the quinoa.
65. 65. Let the quinoa cool down completely.
66. 66. Wet your hands.
67. 67. Form balls about 3 cm in size from the ball mixture.
68. 68. Heat rapeseed oil in a large pan.
69. 69. Take half of the balls.
70. 70. Fry the balls over medium heat.
71. 71. Fry them for about 5 minutes.
72. 72. Fry them golden brown all around.
73. 73. Place the fried balls on kitchen paper.
74. 74. Let the oil drain off.
75. 75. Fry the remaining balls in the same way.
76. 76. Peel the red onion.
77. 77. Slice the red onion into rings.
78. 78. Clean the lamb's lettuce.
79. 79. Wash the lamb's lettuce.
80. 80. Spin the lamb's lettuce dry.
81. 81. Clean the cucumber.
82. 82. Wash the cucumber.
83. 83. Slice the cucumber.
84. 84. Put the quinoa into bowls.
85. 85. Arrange the chickpea balls around the quinoa.
86. 86. Arrange the broccoli around the quinoa.
87. 87. Arrange the cucumber around the quinoa.
88. 88. Arrange the onion rings around the quinoa.
89. 89. Arrange the salad around the quinoa.
90. 90. Place the roasted chickpeas in the center.
91. 91. Drizzle everything with some sauce.
92. 92. Serve the quinoa bowls.
93. 93. Serve the remaining sauce separately.

Nutrition per serving

• kcal: 633
• Protein: 24 g · Fett/Fat: 25 g · Carbs: 76 g