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Crispy Chickpea Grain Bowl with Lemon Yogurt
Crispy Chickpea Grain Bowl with Lemon Yogurt
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Spicy chickpeas, sauteed veggies, and tangy lemon yogurt dressing in a delicious vegetarian grain bowl for a flavorful dinner for two.
Ingredients:
  • 1.5 cups water
  • 0.5 cup barley
  • 3 tablespoons olive oil, divided
  • 1 (15 ounce) can chickpeas - rinsed, drained, and dried
  • 1 pinch smoked paprika, or to taste
  • salt and ground black pepper to taste
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 1 cup chopped fresh mushrooms
  • 1 splash red wine
  • 1 tablespoon harissa
  • 0.33333334326744 cup vegetable broth
  • 0.25 cup chopped fresh parsley
  • 0.25 cup chopped almonds
  • 0.5 cup nonfat plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 teaspoon honey
  • 0.5 teaspoon lemon juice
  • 1 teaspoon chopped fresh parsley
Instructions:
  • In a saucepan, bring water and barley to a boil. Cover, simmer on low heat until barley is tender, about 30 minutes.
  • Preheat your oven to 450°F (230°C) while lining a baking sheet with aluminum foil and drizzling it with 1 tablespoon of oil.
  • Coat chickpeas evenly in oil, then generously season with smoked paprika, salt, and pepper.
  • Bake in the preheated oven for 40 minutes until crispy. Allow to cool in the oven for an additional 10 minutes.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Saute shallot and garlic until soft, about 2 to 3 minutes. Add carrots and cook until they begin to soften, about 5 minutes. Add mushrooms and cook for 1 to 2 minutes. Pour in red wine and simmer until almost fully reduced, about 2 to 3 minutes. Stir in harissa and cook for 1 minute. Add broth and cook until absorbed, about 5 minutes. Season with salt and pepper, then transfer to a bowl.
  • Fold the chickpeas into the mixture, then sprinkle with 1/4 cup of fresh parsley.
  • Heat the remaining tablespoon of oil in the same skillet over medium heat. Saute the almonds in the fragrant hot oil for 2 to 3 minutes. Set aside.
  • Combine the yogurt, lemon zest, honey, and lemon juice in a bowl to make the lemon yogurt.
  • Layer barley at the base of the dish, then top with chickpeas, toasted almonds, and lemon yogurt. Sprinkle with 1 teaspoon of parsley for garnish.

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