Berbere Chickpea Bowl with Blueberry Tomato Lime Salad

Ingredients

For the berbere chickpeas:

• 1 teaspoon oil
• 15 ounce can chickpeas, drained or 1 1/2 cups cooked chickpeas
• 1/2 cup thinly sliced red onion
• 2 teaspoons berbere, – more as needed for later
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt,, use less or more bars on if chickpeas are salted
• 1/2 cup water plus more if needed
• lemon juice as needed

For the blueberry lime salad:

• 1 cup fresh blueberries
• 1/3 cup finely chopped red onion
• 1/2- 1 cup chopped tomato
• 1 jalapeno finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground mustard or ginger powder or you can use 1/2 teaspoon prepared mustard
• 1 tablespoon lime juice
• 2 cups chopped lettuce or other crunchy greens or baby spinach

For the bowl:

• Cooked rice or quinoa or couscous or other grains of choice
• roasted veggies on the side if you like

Steps

1. For the berbere chickpeas, put all the ingredients and 1.5 teaspoon berbere in a skillet over medium heat. Alternatively, cook the onion in the oil for 2-3 minutes before adding the rest of the ingredients.
2. Cook until most water evaporates, the chickpeas are spice-coated and the spices smell roasted, stirring occasionally.
3. Carefully taste and adjust salt and flavour. Add a good splash of water, another 1/2 teaspoon berbere and, if liked, a few squeezes of lemon/lime juice. Take off the heat.
4. For the blueberry lime salad, put the blueberries, onion, tomato, jalapeno and chopped lettuce or other crunchy greens in a bowl. Add the spices and lime juice and toss well to coat.
5. To assemble, add a good helping of the berbere chickpeas, blueberry lime salad and cooked grains. Squeeze on more lime juice, then serve. Flatbreads or chips can be added for variation.