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To my husband’s utter dismay, my goddess bowl starts life as my chole recipe. Let me explain. The chickpeas get soaked, then pressure cooked in tea and vegetable broth (or chicken broth if that’s what I have. Seriously, the kind of broth doesn’t matter. Just use broth).

My husband sees the chickpeas soaking, smells the tea and broth cooking, gets his mouth ready for chole… and then realizes that everything has taken a distinctly non-bhaji turn. Not that he’s ever upset, he’s just usually vaguely disappointed.

Until he takes a bite and remembers how good it is. Like, really good. The veggies are slightly charred, the chickpeas, if you can be patient, actually get a little crispy. And I realize I’m the most non-commital recipe maker ever, but you can literally spice the chickpeas with whatever you want. Make them taste Indian! Or Mexican! Or Thai! What spices do you have and like?

Same with the veggies. We usually do broccoli, because we tend to have tons of broccoli in the house. You like sweet potatoes? Roast em and throw them in. Red peppers? Onions? Brussels Sprouts? It’s a great way to use up some of those veggies that have been languishing in the fridge. That’s why it’s called a goddess bowl; you will feel like one for not wasting those aspirational veggies.

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Goddess Bowl

Ingredients

  • 1.5 cup dried chickpeas plus water for soaking
  • Vegetable broth to cover in a pressure cooker
  • Black tea in a bag (3 tsp for my husbands tea, 3 tea bags for mine)
  • 2 tbsp olive oil
  • 1 lb brussels sprouts, trimmed and halved or ANY veggies you like. The method remains the same, the cooking time will vary.
  • 2 tbsp coconut oil
  • 3 tsp rose harissa see above! Use the spices you have on hand and enjoy!
  • 2 tsp garlic powder
  • 1/2 cup tahini
  • 1/2 lime worth of juice
  • agave, maple or honey to taste
  • water to thin if needed

Instructions

  • Soak the chickpeas overnight, on the counter in a bowl of water. Make sure that the chickpeas are submerged. You can even let them soak all day, but if you soak them TOO long (like more than a couple of days) they will start to sprout. 
  • When the chickpeas are soft (can you cut them easily with a knife or your nail?) they are done soaking. Drain the water, put them in the pressure cooker with the black tea bags and cover with vegetable broth. DO NOT fill the pressure cooker with liquid, use just enough to cook the chickpeas. 
  • Put the pressure cooker on the stove, make sure the lid is locked, and turn the heat to medium high. After 6-8 whistles (this will be some trial and error, your pressure cooker is different than mine!) turn the heat off and let the steam release slowly. When the steam is done releasing, scoop out the chickpeas, and allow them to drain dry.  
  • Preheat the oven to 450F. Toss the veggies in olive oil and season with salt and pepper.
  • Roast the veggies until they are cooked and slightly charred (30 minutes for brussels sprouts and broccoli).
  • Heat the coconut oil in the skillet. Add the chickpeas, trying not to crowd them. You are trying to get them to brown and crisp a little.
  • Add the spices. Continue cooking, stirring occassionaly.
  • In a bowl, combine tahini, lime juice, and sweetener. You can also add some spice here if you like fire.
  • Pile everything into a bowl and enjoy!