Eosinophilic Esophagitis Friendly Spiced Chickpea Bowl with Tahini
Total time50 min
Prep time15 min
Cook time35 min
4.6(26)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the bowl base
- 1 cup brown rice, rinsed
For the roasted chickpeas and sweet potatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 3 tbsp extra virgin olive oil, divided
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground ginger
- ½ tsp salt
- ¼ tsp black pepper
For the tahini dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 clove garlic, finely grated
- 2–4 tbsp water, to thin
- ¼ tsp salt
For serving
- 4 cups baby spinach or arugula
- ¼ cup fresh parsley, roughly chopped (optional)
- 2 tbsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas thoroughly dry with paper towels — the drier they are, the crispier they will roast.
- 2
Cook the brown rice in a medium saucepan according to package directions, until tender and the water is absorbed, about 30–35 minutes. Remove from heat, fluff with a fork, and cover to keep warm.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!