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.
- Serves: 2 persons
- 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
Step 1Bring water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
Step 2Meanwhile, 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 3Spread chickpeas in the oil and sprinkle with smoked paprika, salt, and pepper.
Step 4Bake in the preheated oven until crispy, about 40 minutes. Leave in the oven to cool for another 10 minutes.
Step 5Meanwhile, 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 6Stir chickpeas into the mixture and add 1/4 cup parsley.
Step 7Heat 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 8Prepare the lemon yogurt by stirring yogurt, lemon zest, honey, and lemon juice together in a bowl.
Step 9Prepare the dish with barley on the bottom, followed by chickpeas, toasted almonds, and lemon yogurt. Garnish with 1 teaspoon parsley.