Herbst in einer Bowl! 🍁🍲 Buchweizen, Ofengemüse, Hummus, Kunspererbsen!

I originally planned to make this bowl for summer, but I actually think it's perfect for early autumn. The hearty roasted vegetables and buckwheat, combined with the fresh hummus and crispy chickpeas, are simply a fantastic combination! ➡️ My cookbook… … with over 140 wholesome and plant-based recipes. Whether for a quick dinner, afternoon tea, or a festive meal, you'll always find something in my cookbook, 'Verwürzt Vegan'! Order it now at www.verwürzt.de! ...➡️ My cookbook… with over 140 wholesome and plant-based recipes. ############# RECIPE ## ############## ----------------------- Buckwheat and Vegetable Bowl with Thyme-Ginger Hummus & Crispy Peas (3 servings) ----------------------- Bowl: 180g buckwheat 360ml vegetable broth 30g almonds Vegetables: 2 zucchini (400g) 2 red bell peppers (400g, deseeded) 1 red onion (100g, peeled) 2 garlic cloves (pressed) 2 tbsp olive oil 1/2 tsp salt 1/2 tsp chili flakes Crispy Peas: 220g chickpeas 1 tbsp olive oil 1 tsp smoked paprika 1 tsp dried oregano 1/2 tsp chili flakes 1/3 tsp Salt Hummus: 250g chickpeas (drained weight) 50ml chickpea aquafaba 40g tahini 2 tbsp lemon juice 1 tsp lemon zest 1 garlic clove 2 tsp freshly grated ginger 1 tsp fresh thyme 1/2 tsp cumin 1/2 tsp salt 1 ice cube (15g) ----------------------- Toast the buckwheat in a pot for 1-2 minutes, add the vegetable stock, cover, bring to a boil, simmer on the lowest heat for 12 minutes, and then let it stand for another 10 minutes on the warm stovetop. Fluff up and let the steam evaporate. Coarsely dice the zucchini and bell pepper, cut the onion into wedges, and mix with the garlic, oil, and spices. Place on a baking sheet. Toss the chickpeas (as dry as possible) with 1/2 tbsp oil and salt, and place next to the vegetables. Bake at 200°C (390°F) with convection for 20 minutes, stirring halfway through. Remove from the oven and toss the chickpeas with 1/2 tablespoon of oil and the spices. Bake for another 10 minutes, or until the chickpeas are crispy. Blend all the hummus ingredients in a blender until creamy. If you don't have aquafaba, add 1 tablespoon of olive oil and 2 ice cubes instead of 1. Roughly chop or slice the almonds and toast them in a dry pan until golden brown. To serve, divide all the components among 3 bowls and top with the toasted almonds, a few fresh thyme leaves, and some lemon zest. -----------------------