Crispy Chickpea Grain Bowl with Lemon Yogurt
I added my own twist to this recipe and it came out really good. I used barley in this, but you can use whatever kind of grain you'd like.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1½ cups water
- ½cup barley
- 3tablespoons olive oil, divided
- 1(15 ounce) can chickpeas - rinsed, drained, and dried
- 1pinch smoked paprika, or to taste
- salt and ground black pepper to taste
- 1shallot, minced
- 2cloves garlic, minced
- 2carrots, chopped
- 1cup chopped fresh mushrooms
- 1splash red wine
- 1tablespoon harissa
- ⅓cup vegetable broth
- ¼cup chopped fresh parsley
- ¼cup chopped almonds
- ½cup nonfat plain Greek yogurt
- 1teaspoon lemon zest
- 1teaspoon honey
- ½teaspoon lemon juice
- 1teaspoon chopped fresh parsley
Instructions
Step 1
Bring water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.Step 2
Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Drizzle the pan with 1 tablespoon oil.Step 3
Spread chickpeas in the oil and sprinkle with smoked paprika, salt, and pepper.Step 4
Bake in the preheated oven until crispy, about 40 minutes. Leave in the oven to cool for another 10 minutes.Step 5
Meanwhile, heat 1 tablespoon oil in a skillet or frying pan over medium-high heat. Saute shallot and garlic in the hot oil until soft and fragrant, 2 to 3 minutes. Add carrots and cook until they begin to soften, about 5 minutes. Add mushrooms; cook for 1 to 2 minutes. Pour in red wine. Cook until wine has almost completely reduced, 2 to 3 minutes. Stir in harissa and cook for 1 minute. Pour in broth; cook until it has been absorbed, about 5 minutes. Season with salt and pepper. Transfer to a bowl.Step 6
Stir chickpeas into the mixture and add 1/4 cup parsley.Step 7
Heat remaining 1 tablespoon oil in the same skillet or frying pan over medium heat. Saute almonds in the hot oil until fragrant, 2 to 3 minutes. Set aside.Step 8
Prepare the lemon yogurt by stirring yogurt, lemon zest, honey, and lemon juice together in a bowl.Step 9
Prepare the dish with barley on the bottom, followed by chickpeas, toasted almonds, and lemon yogurt. Garnish with 1 teaspoon parsley.