This is another recipe that came about with me not really having a plan of what I’ll be making, but decided to use what I had in my fridge at the time. Once I started cooking with my trusty ingredients that I never am without (mushrooms, onions and some sort of green), the rest just came together beautifully!

I also had already cooked chickpeas in my fridge, plus some great leftover basmati rice from the day before, so this dish was especially simple as all I had to do was saute a few things and I was good!

This dish also reminds me a bit of an Indian chickpea curry that I had before, so maybe I was inspired by that a bit. The turmeric and saffron flavoring definitely gives it a bit of an Indian vibe.

So without further ado…let us begin!

You will need:

• 2 cups cooked chickpeas
• 1 package bella mushrooms (this comes in an 8 oz package)
• 1/2 bunch collard green leaves, or about 4 large collard green leaves
• 1 cup basmati rice, uncooked, or 2 cups cooked basmati rice
• 1/2 white onion, diced
• 1/4 cup green onion, sliced
• 3 garlic cloves
• 3 tbsp coconut oil
• 1/2 tsp fresh thyme, leaves only
• 1/2 tsp turmeric
• 1/2 tsp saffron
• salt and pepper to taste

Step 1:

You want to cook the rice first as that will take the longest. Cook the rice according to package directions.

As the rice is cooking, take the time to slice your vegetables. Dice the onion into chunky pieces, mince the garlic, cut the mushrooms in fourths for larger ones and halfs for smaller ones, and thinly slice the green onion.

Step 2:

Once all the vegetables are chopped, add 1 tablespoon of coconut oil to a pan, and sautee the onions and garlic on medium high heat for about 2 minutes. Next add the mushrooms, and saute again for another couple minutes. Turn the heat down to medium and add the chickpeas in, along with the saffron and turmeric, salt, pepper and thyme.

Step 3:

Lastly, add the collard greens in, and saute in the dish until the leaves are wilted. If you want the collard greens more cooked, leave them in the pan for a few more minutes. Once the collard greens have reached their desired consistency, turn the heat off completely, and add the green onion in at the last minute. Mix around and then remove the pan from the heat.

Step 4:

By this time the rice should be done cooking as well. Using a bowl or deep dish plate, spoon some rice in your dish and top with the chickpea mix. Mix around and there you have it! A saffron turmeric chickpea bowl!

This dish will store nicely in the fridge as well, keeping the rice and chickpeas separate, of course. It makes a great lunch option to take with you to work or to have at home during the week when you don’t want to cook!

Enjoy!