Warm Chickpea Bowls With Lemony Yogurt
by Andy Baraghani
fall
Yield: 2 servingsPrep: 10 minutesCook: 18–22 minutesTotal: 28–32 minutes
Ingredients
produce
- 1 mediumfennel bulb(halved lengthwise, very thinly sliced crosswise)
- ½ medium headcauliflower(broken into large florets, sliced ¼" thick)
- 4 Tbsp.fresh lemon juice(fresh)
- 1garlic(finely grated)
- 1 smallchile(thinly sliced)
- 1 cupparsley(very coarsely chopped)
protein
- 15 oz.chickpeas(rinsed)
dairy
- ¾ cupwhole-milk Greek yogurt
pantry staple
- 1½ tsp.ground cumin
- 3 Tbsp.extra-virgin olive oil
- kosher salt
- freshly ground pepper
- 1½ tsp.ground coriander
other
- 1 Tbsp.toasted sesame seeds(toasted)
Instructions
- 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.
- 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.
- Meanwhile, mix yogurt, 1 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.
My notes
Feel free to swap out the cauliflower for broccoli, brussels sprouts, or your favorite root vegetable.