CHICKPEA BOWL RECIPES RECIPES

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WARM CHICKPEA BOWLS WITH LEMONY YOGURT RECIPE | BON AP…



Warm Chickpea Bowls With Lemony Yogurt Recipe | Bon Ap… image

Here’s a low-effort dinner bowl that comes together in less than 30 minutes. Feel free to swap out the cauliflower for broccoli, brussels sprouts, or your favorite root vegetable.

Provided by Andy Baraghani

Yield 2 servings

Number Of Ingredients 13

1 garlic clove, finely grated
1½ tsp. ground coriander
1½ tsp. ground cumin
3 Tbsp. extra-virgin olive oil, plus more for drizzling
½ medium head of cauliflower (about ¾ lb.), broken into large florets, sliced ¼" thick
1 15-oz. can chickpeas, rinsed
Kosher salt, freshly ground pepper
¾ cup whole-milk Greek yogurt
4 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

Steps:

  • 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.

RECIPE: MOROCCAN-SPICED CHICKPEA BOWLS | KITCHN



Recipe: Moroccan-Spiced Chickpea Bowls | Kitchn image

These saucy, spiced chickpea bowls with kale, avocado, and a runny-yolked egg are all the proof you need that comfort food can also be healthy.

Provided by Kelli Foster

Categories     Main dish    Lunch    Dinner    Egg dish

Total Time 2700S

Prep Time 600S

Cook Time 2100S

Yield 4

Number Of Ingredients 23

1 cup plain Greek yogurt
1/4 cup finely chopped fresh mint leaves
1/4 cup water
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
Kosher salt
Freshly ground black pepper
3 tablespoons avocado oil or extra-virgin olive oil, divided
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons harissa paste
1 teaspoon tomato paste
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
Kosher salt
Freshly ground black pepper
2 cups cooked chickpeas, drained
1 (14.5-ounce) can can diced tomatoes
3/4 cup bulgur
8 packed cups shredded or chopped kale leaves (about 1 pound)
4 poached or hard-boiled large eggs
2 medium avocados, thinly sliced

Steps:

  • Place the ingredients in a medium bowl, season with salt and pepper, and whisk until combined.
  • Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft and fragrant, about 5 minutes. Add the garlic, harissa, tomato paste, cumin, paprika, and cinnamon, season with salt and pepper, and cook for 2 minutes. Stir in the chickpeas and tomatoes with their juices. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Meanwhile, prepare the bulgur.
  • Place the bulgur, 1 1/2 cups of water, and a generous pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, 10 to 15 minutes. Fluff with a fork.
  • Heat the remaining 1 tablespoon oil in a skillet over medium heat until shimmering. Add the kale and season with salt. Cook, stirring occasionally, until wilted and tender, about 5 minutes.
  • To serve, divide the bulgur between 4 bowls. Divide the chickpea mixture, sautéed kale, and avocado slices over the bulgur. Top each bowl with an egg and drizzle with the yogurt mint sauce.

Nutrition Facts : SaturatedFatContent 8.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 73.4 g, SugarContent 13.4 g, ServingSize Serves 4, ProteinContent 30.9 g, FatContent 41.5 g, Calories 742 cal, SodiumContent 385.5 mg, FiberContent 24.4 g, CholesterolContent 0 mg

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