Chickpea Glow Bowl | The Fibre Fuelled Cookbook - Food Wine Travel

Ingredients

• 2 teaspoons garlic-infused olive oil or stock, plus more as garnish (optional)
• 2 tablespoons chives (fresh or freeze-dried)
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• ½ teaspoon garam masala
• ½ teaspoon ground turmeric
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 170 g canned chickpeas, drained and rinsed
• 400 g tofu, drained and cut into cubes
• 400 g can chopped tomatoes
• 370 g cooked quinoa
• Juice of 1 lemon
• 180 g diced cucumber, to garnish
• Fresh flat-leaf parsley, to garnish