I’ve been working on cutting back wheat, since I notice a huge difference in how I feel when I don’t eat any wheat or white flour. This has been going on for the last two weeks or so, and I’ve been searching for some new healthy lunch options. I discovered this recipe for Moroccan Spiced Chickpea Bowl’s from Pinch of Yum. It blew all of my expectations — and was so quick and easy to make. Spicy, Tomato-y, sweet, savory, and just all around delicious. I didn’t make bowls, but instead ate a portion by itself. Since I had leftovers, the following day for lunch I made “wraps” with a little hummus and (MY FAVORITE WHOLE FOODS FIND) these wheat and grain free veggie wraps (the best when toasted on the stove top)! Moroccan-Spiced Chickpea Bowls will definitely be part of my regular meal plan.

• 1 tablespoon olive oil
• ¼ cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon each – chili powder and cumin
• 1 teaspoon each – turmeric and garam masala
• 1 teaspoon sea salt
• dash of each -cinnamon and cayenne (to taste)
• 2 14-ounce cans chickpeas {note: I only used one}
• 2 14-ounce cans fire roasted diced tomatoes {note: I only used one}

1. 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.