Instructions

• Preheat the oven to 200°C / 400°F.
• Prepare the chickpeas: pat the 1 can chickpeas (well drained) dry with a clean kitchen cloth. Put them in a bowl and add 1 tablespoon harissa powder, 1 tablespoon extra-virgin olive oil, and sea salt and black pepper to taste. Mix until the chickpeas are evenly coated, then spread them in a single layer on a baking tray.
• Bake the chickpeas for about 20 minutes, turning or shaking the tray once halfway through, until the chickpeas are nicely crispy. Remove from the oven and let cool slightly.
• Cook the freekeh: if you prefer, rinse the 125 g cracked freekeh briefly under cold water. Add the freekeh to 300 ml boiling salted water, return to a boil, then reduce heat, cover and simmer for 15 minutes or until tender. Drain any excess liquid if needed and fluff with a fork.
• Prepare the vegetables and garnish: peel and cut 1 carrot into matchsticks; finely chop the wedge of purple cabbage; finely slice 1 red bell pepper; slice 1 avocado just before assembling to prevent browning; measure out 100 g fresh baby spinach leaves, a handful of fresh cilantro, and set aside 2 tablespoons of toasted coconut flakes (optional). Cut 1 lime in half.
• Assemble two bowls: divide the cooked freekeh evenly between two bowls. Add the baby spinach to each bowl, then divide the roasted chickpeas and the prepared carrot, cabbage, red bell pepper and avocado slices evenly between the bowls.
• Finish and season: top each bowl with a handful of cilantro leaves, sprinkle with the toasted coconut flakes if using, and season with sea salt and black pepper to taste. Place half a lime in each bowl for squeezing over before eating.
• Serve immediately.