Coconut Chickpeas Bowl | हेल्दी बाउल | Healthy Bowl | Vegan Bowl | Sanjeev Kapoor Khazana

An ultimate exciting fusion recipe. Brings together foods of so many regions. A mildly flavourful, vibrant Buddha bowl made with chickpeas and coconut milk gravy.



2 cups coconut milk
1½ tbsps coconut oil
1 tsp cumin seeds
1 ½ tbsps finely chopped garlic
1 inch ginger, finely chopped
3-4 finely chopped spring onion bubs
1 medium carrot, peeled and cut into triangles
10-12 French beans, diagonally sliced
Salt to taste
2 tbsps curry powder
½ tbsp paprika powder
1 small yellow squash, cut into triangles
1 small red capsicum, cut into triangles
1 small green capsicum, cut into triangles
1-2 red chillies
Black pepper powder to taste
1 tsp sugar
2-3 tbsp chopped fresh coriander
Fresh coriander sprigs for garnish
Steamed rice to serve
Lemon wedges to serve
Chickpeas mixture
2 cups boiled chickpeas
1 tsp coconut oil
1 tsp chopped garlic
1 green chilli, finely chopped
3 tsps paprika powder
½ tsp roasted cumin powder
Crashed black peppercorns to taste
Salt to taste
½ lemon


1. Heat coconut oil in a pan, add cumin seeds and let them change the colour. Add garlic, ginger, and spring onion bulbs and sauté on high heat for 2-3 minutes.
2. Add carrot, French beans, salt, curry powder, paprika powder and mix well. Cook for 1 minute.
3. Stir in 1 cup water, cover and cook for 4-5 minutes.
4. Meanwhile, to make the chickpea mixture, heat coconut oil in a shallow pan. Add garlic, green chilli and sauté for 1 minute. Add the boiled chickpeas and toss till well combined.
5. Add paprika powder, roasted cumin powder, crushed black peppercorns, salt and mix well. Squeeze the juice of the lemon directly into the pan and mix well. Take the pan off the heat.
6. Add the yellow squash to the vegetable mixture and cook for 2 minutes.
7. Pour coconut milk, mix and bring it to a boil. Add the red capsicum, green capsicum, red chillies, black pepper powder, sugar and mix well. Continue to cook for 2 minutes.
8. Add coriander leaves and mix well. Switch the heat off.
9. To serve, take a portion of the steamed rice in a serving bowl. Pour some of the coconut mixture over it, add a portion of the chickpeas mixture, and garnish with coriander sprig and lemon wedge. Serve hot.

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