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Chickpea Buddha Bowls

Chickpea Buddha Bowls

Course Dinner
Cuisine Moroccan
Keyword chickpeas, dinner, greens, simple, tahini, vegan
Cook Time 1 minute
Servings 2


  • 1 large bunch kale or other leafy greens, finely sliced
  • 3 tablespoons soy sauce some for sauce and some for the greens
  • 120 g 4oz / 4 heaped tablespoons tahini
  • 3 tablespoons lemon or lime juice
  • 2 tablespoons water
  • 1-2 cans chickpeas drained (400g / 14oz each)
  • 1-2 teaspoons curry powder or 1t each cumin + paprika


  1. Heat a good glug of oil in a large saucepan on a medium high heat. Add sliced greens and a splash of water. Cover and cook, stirring every now and then until the greens have just wilted down – about 5 minutes.
  2. While the greens are cooking, make your sauce by mixing together tahini, lemon / lime juice, 1-2 tablespoons soy sauce and 2 tablespoons water. Stir until smooth. Taste and season with more salt. If sauce is too thick add a little more water.
  3. When the greens are cooked, season with 1 tablespoon of soy sauce (or more) and divide between two bowls.
  4. Return the pan to the heat and add another big glug of oil, curry powder / spice and chickpeas. Cook for a minute or two until chickpeas are hot. Season with a little salt.
  5. Divide chickpeas between your bowls. And serve with a big dollop of the tahini sauce on each.

Recipe Video