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Crispy Chickpea Grain Bowl with Lemon Yogurt

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Crispy Chickpea Grain Bowl with Lemon Yogurt



Ingredients :

  • 1 ½ cups water
  • ½ 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
  • ⅓ cup vegetable broth
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped almonds
  • ½ cup nonfat plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 teaspoon honey
  • ½ teaspoon lemon juice
  • 1 teaspoon chopped fresh parsley
  • Methods :

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