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Lebanese bowl
Lebanese bowl
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and easy vegetarian meal ready in just half an hour with simple, store-bought ingredients.
Ingredients:
  • 2 large eggplants, thinly sliced
  • 1 1/2 tsp cumin seeds
  • 3 carrots, grated
  • 31.50 gm lemon juice
  • 27.30 gm extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1/2 long red chilli, finely chopped
  • 400g can no-sodium-added chickpeas, drained, rinsed
  • 150g baby spinach
  • 320g falafels, warmed
  • 125.00 ml hummus
Instructions:
  • Preheat the grill. Spread a large baking tray with foil. Lay out the eggplant slices in a single layer. Drizzle with olive oil, season, and grill in batches for 3-4 minutes. Flip them over and grill for another 2-3 minutes until tender.
  • Heat a large frying pan over medium-high heat. Sauté cumin seeds for 1 minute until fragrant. Transfer to a large bowl along with carrot, 1 tablespoon of lemon juice, and 1 tablespoon of oil. Season well and gently toss to coat everything evenly.
  • In the same pan, heat the remaining oil over medium heat. Sauté garlic and chili until golden, for about 1 minute. Add chickpeas and cook for 2-3 minutes until heated through. Mix in spinach until wilted. Finish by drizzling with remaining lemon juice, season to taste, and enjoy.
  • Distribute the eggplant, carrot salad, and spinach mixture evenly among 4 bowls. Garnish each bowl with falafels and a spoonful of hummus.

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