Spiced Chickpea and Couscous Bowls

• olive oil↗1 tablespoon
• chopped onion0.5
• clove garlic, minced↗1
• each - chili powder and cumin1 tablespoon
• each - turmeric and garam masala1 teaspoon
• sea salt↗1 teaspoon
• dash of eachcinnamon and cayenne (to taste)

  cinnamon and cayenne (to taste)

• two 14-ounce cans chickpeas, drained and rinsed14 ounce
• two 14-ounce cans fire-roasted diced tomatoes14 ounce
• cucumbers
• couscous↗
• mint, parsley, cilantro↗
• yogurt or hummus↗
• olive oil↗
• lemon juice↗
• toasted pita wedges

Step-by-step instructions

1. 1

   Make the Chickpeas: Heat the olive oil in a large skillet over medium heat. Add the onion; saute until soft. Add the garlic, spices, salt, and chickpeas – stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes while you prep the other ingredients.

2. 2

   Finish: Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients. Voila!