Chickpea Bowl



(4) 6oz. African-Inspired Marinated and Cooked Chicken Breasts (see recipe below) 1/2 bunch Cilantro- chopped
(2) 15oz. Chickpeas- drained and rinsed  2T Extra virgin olive oil
8oz. Green beans-stemmed, blanched, and cooled Salt and crushed red chile pepper to taste
(2) Large sweet potatoes- peeled, diced, cooked, and cooled Lime juice
(1) Small bell pepper- diced Roasted salted peanuts
 1/2 bunch Scallions- chopped  


Mix everything in a large mixing bowl. Season to your preference. Distribute evenly into 6 bowls and enjoy. Top with crushed peanuts for added texture and flavor.


(4) Chicken breasts- trimmed and diced 1T Chopped ginger
1/2 bunch Scallions- rough chopped Zest of 1 lime
1/2 bunch Cilantro 2T Ras el Hanout seasoning
(2) Cloves garlic 1/2C Light flavored olive oil
(4) Medjool dates- pitted Salt and crushed red chile pepper


Place all ingredients except the chicken and the oil in the bowl of a food processor and pulse a few times. With the food processor running, drizzle in just enough oil to form a paste.

Place the chicken in a nonreactive baking dish and pour the marinade over. Toss the chicken and the marinade until combined well. Cover and leave in the refrigerator for 12-24 hours.

Preheat oven to 400F. Season the chicken with salt and crushed red chili. Spray a cookie sheet with pan spray then place the chicken on the tray. Roast it in the oven until cooked through; approximately 8-10 minutes. Drain excess liquid and cool.