Name: Crispy Chickpea Grain Bowl with Lemon Yogurt
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2
Cuisine: US
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

Experience a symphony of textures and flavors in this vibrant grain bowl! Crispy roasted chickpeas, tender grains, and a zesty lemon yogurt come together to create a satisfying and nourishing meal.

Follow The Directions

01

Step

30 mins

Bring water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.

02

Step

5 mins

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.

03

Step

2 mins

Spread chickpeas in the oil and sprinkle with smoked paprika, salt, and pepper.

04

Step

40 mins

Bake in the preheated oven until crispy, about 40 minutes. Leave in the oven to cool for another 10 minutes.

05

Step

25 mins

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.

06

Step

1 mins

Stir chickpeas into the mixture and add 1/4 cup parsley.

07

Step

3 mins

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.