Broccoli & chickpea Kitchari

 
Photo: Jonny Barrett

Photo: Jonny Barrett

This Kitchari bowl is for the hungry. Deliciously filling, it gives the body & mind everything you need to feel golden. Bonus: the roasted chickpeas and pumpkin seeds add a yummy crunch to it all. Bon appetit!

AIR: Yes I FIRE: Yes I EARTH: Yes

AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes

Serves 1  l  Difficulty: easy  l  Prep time: 10min  l Total time: 30min

Ingredients

  • Yoom Kitchari buy here

  • 1/2 avocado, sliced

  • 1 tablespoon avocado oil

  • 1/4 cup chickpeas

  • 5-6 broccoli florets

  • Handful pumkin seeds here

  • Sauce:

    • 1/4 cup coconut cream

    • 1/2 lemon juice

    • Pink Himalayan salt

    • Fresh black pepper

 

Steps 

  1. Preheat your oven to 425 degrees F.

  2. In a 8” sauce pant, pour Yoom Kitchari in 3.5 cups of boiling water.

  3. Reduce the flame and simmer for 20min, stirring occasionally.

  4. Cut your head of broccoli into florets, then toss into Kitchari pot. Cover with lid.

  5. Meanwhile, rinse and drain the can of chickpeas and dry them. Toss with a drizzle of avocado oil, salt/pepper and spread them out onto a baking sheet lined with parchment paper.

  6. Roast chickpeas for 15min. Note: If you’re not in the mood to turn your oven on, just skip the roasting part.

  7. Whisk sauce ingredients together and set aside.

  8. Kitchari is done when all the water has evaporated and it looks like oatmeal.

  9. Now serve the Kitchari & broccoli mix in a bowl. Top it off with avocado, chickpeas, pumpkin seeds, and generous drizzles of coconut sauce.

  10. Bon appetit!

 
 
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