Coconut Cumin Chilli Spiced Chickpeas with Bulgur

Just in case anyone was in need of a quick (but VERY delicious) recipe to add to your lunch repertoire, here’s one of the best bowls of food you’ll ever have (yes, I’m VERY humble too).


I mean… who doesn’t? Quick recipes are actually the best! I don’t know about you guys, but everytime exam season rolls in, I find myself eating nothing but cereal and avocado toast with a couple of rice thins thrown in for good measure. And yes, by “a couple” I mean “the entire sleeve” #SUEME


Can’t help it though! May is such a hectic month for me, as my uni student pals among the crowd can tell, so the faster I can get my food for the day ready, the better. 

These bowls simply hit the spot. Not only can they be made in minutes, they make such fantastic leftovers too. And they’re easy-peasy to pack in a tupperware or bento box to take to uni with you (AKA THEY DON’T SPILL ALL OVER YOUR BACKPACK MAKING ONE HECK OF A SMELLY MESS #UGHSOUP). Can they get any more perfect? Can they?


Sure they can! They’re also a nutrition powerhouse, packed with fiber, low GI carbs and protein, to keep you full for hours. I also like to add some chopped cashews to the mix so I can get a dose of healthy fats, vital to aid brain function… which is always a good thing to do if you plain to fry your neurones doing hours of analytical chemistry revision #ugh.

In order to cut down on some saturated fats, I like to use this light & natural coconut milk by Ecomil. It’s also free of refined sugar, gluten and nasties, and it tastes fantastic. So coconutty! It’s the best addition to these bowls I’m telling you.


And don’t get me started on this spice combo HOLY MOLY are these great!!!! I don’t know about you pals, but I’m a big big fan of Indian inspired food (aka curry is what I live for), so anything slightly spiced is my absolute favourite. These spices go super duper well with them chickpeas, but the sauce altogether is also a good thing to add to tofu, tempeh or seitan if you aren’t a big lover of those great lil’ beans (u ok?).


Last but not least we’ve got some fluffy bulgur! I haven’t been able to get enough of that stuff lately, I’m telling you. As I’ve told you before: I’m not the biggest quinoa aficionado (read: I hate it. A lil’ bit), so bulgur is the perfect thing to add to my bowls when I’m feeling like having some fluffier carbz. Feel free to use quinoa if you like it instead. Or brown rice maybe! Any grain of your choice will work, really!


Just don’t forget to make extra so you can take those wonderful leftovers with you everywhere! They keep well for so long it’s like a busy student’s dream. So blissful, I’m telling you!

Coconut Cumin Chilli Spiced Chickpeas with Bulgur

Yield: 2 servings


  • 400 grams canned chickpeas
  • 1 small onion
  • 1/2 a red pepper
  • 80 grams green peas
  • 1 small carrot
  • 1 tbsp. olive oil
  • 250 mililitres Ecomil light coconut milk
  • 1/4 tsp. ground cumin
  • 1/4 tsp. chilli powder
  • 1/8 tsp. turmeric
  • 1/8 tsp. ground cilantro
  • salt to taste
  • cooked bulgur to go with it
  • To garnish: fresh basil, roasted cashews, etc...


  1. Heat some oil in a sauce pan and add the onion, chopped into small bits.
  2. Sautee for 2-3 minutes and add chopped red pepper, carrot and peas.
  3. Sautee for 10 minutes and add the chickpeas, which should have been rinsed and drained previously.
  4. Add in the milk and the spices and sautee for 15-20 minutes or until sauce thickens and most liquid is absorbed.
  5. Serve chickpeas with bulgur, basil and cashews. Enjoy!

I hope you guys enjoy these!


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