Chickpea Bowls with Lemony Yogurt Recipe
Prep Time
15 min
Cooking Time
40 min
Yields
4
Ingredients
- 2 garlic cloves, finely grated
- 1 Tbsp ground coriander
- 1 Tbsp. ground cumin
- 6 Tbsp. extra-virgin olive oil, plus more for drizzling
- 4 medium sweet potatoes (about 1 1/2 lb.),cut into 1/2" wedges (try cauliflower, brussels sprouts or carrots)
- 2 15-oz. can chickpeas, rinsed
- Kosher salt, freshly ground pepper
- 1 1/2 cups whole-milk Greek yogurt
- 5 Tbsp. fresh lemon juice, divided
- 1 medium fennel bulb, halved lengthwise, very thinly sliced crosswise
- 1 small chile, such as serrano, Frenso, 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 sweet potatoes and chickpeas; season with salt and pepper. Toss to coat.
Transfer chickpea mixture to a parchment-lined rimmed baking sheet into an even layer. Wipe out bowl; reserve. Bake, tossing halfway through, until sweet potatoes are tender and chickpeas are golden brown, 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.
Top with sesame seeds
Credit
Bon Appetit