Harissa Chickpea Bowls

To make the bowls

• 1 Tbsp avocado oil 
• 3 cups of Chef Hak’s Mighty Greens 
• ½ tsp salt
• 1 can chickpeas, rinsed and drained
• ¼ cup harissa sauce 
• 1 cup of canned fire roasted crushed tomatoes 
• ¼ cup of chopped parsley
• Cooked brown rice for serving 

To make the sauce: 

• 3 Tbsp tahini
• The juice of 1 lemon
• 1 Tbsp olive oil 
• 1 tsp dijon mustard
• 4 cloves of garlic, minced
• ¼ tsp of salt, more to taste  
• 1-2 Tbsp of water (if needed to make the sauce thinner)

Instructions: 

1. Make the sauce by whisking together the tahini, lemon juice, olive oil, mustard, garlic, and salt. If you would like the sauce to be more runny, add 1-2 Tbsp of water. 
2. Add 1 tablespoon of avocado oil to a skillet over medium-high heat. Add the Chef Hak’s mighty greens to the pan and saute for 3-5 minutes, stirring often. Top with the roasted garlic sauce and set aside.
3. Add a little more avocado oil to the hot pan along with the chickpeas and harissa, mix well and saute for 2-3 minutes. Add the fire roasted tomatoes and cook for 5 more minutes. Mix in ½ tsp of salt and fresh parsley. 
4. To serve: place cooked rice at the bottom of your bow, top with the chickpea mixture, mighty green veggies, and drizzle with the tahini sauce