Chickpea Bowls with Lemony Yogurt
Prep Time
15 min
Cooking Time
35-40 min
Yields
4
Ingredients
- 2 garlic clove, finely grated
- 1 Tbsp. ground coriander
- 1 Tbsp. ground cumin
- 6 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium head of cauliflower (about 1 1/2b.), broken into large florets, sliced 1/2" thick OR sweet potatoes, brussels sprouts, carrots)
- 2 15-oz. can chickpeas, rinsed
- Kosher salt, freshly ground pepper
- 1 1/2 cup whole-milk Greek yogurt
- 5 Preheat oven to 400°. Mix garlic, coriander, cumin, and 3 Tbsp. oil in a large bowl. Add cauliflower and chickpeas; season with salt and pepper. Toss to coat.Tbsp. fresh lemon juice, divided
- 1 medium fennel bulb, halved lengthwise, very thinly sliced crosswise
- 1 small chile (such as serrano, Fresno, or jalapeño; optional), thinly sliced
- 1 cup very coarsely chopped parsley
- 1 Tbsp. toasted sesame seeds
Directions
Preheat oven to 400°. Mix garlic, coriander, cumin, and 6 Tbsp. oil in a large bowl. Add cauliflower or other vegetable) and chickpeas; season with salt and pepper. Toss to coat.
Transfer cauliflower mixture to a parchment-lined rimmed baking sheet. Wipe out bowl; reserve. Bake, tossing halfway through, until chickpeas and cauliflower are golden brown and cauliflower is tender, 18–22 minutes. Other vegetables 35-40 min.
Meanwhile, mix yogurt, 2 Tbsp. lemon juice, and a big pinch of salt in a small bowl.
Toss fennel, chile (if using), parsley, sesame seeds, and remaining 3 Tbsp. lemon juice in reserved bowl; season with salt.
Spread yogurt mixture in serving bowls. Top with spiced chickpea mixture. Scatter fennel salad over, then drizzle with oil.
Credit
bon appetit