Crispy Chickpea Grain Bowl

Crispy Chickpea Grain Bowl

Mediterranean, vegetarian, and WW friendly!

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 1 bunch parsley
  • 2 tbsp almonds
  • 4 oz yogurt
  • 8 lemon wedge
  • 2.5 oz water
  • 1 shallot
  • 1 lemon
  • 2 tsp oil
  • oil
  • 4 oz freekeh
  • 3 tsp harissa
  • 2 tbsp currants
  • 6 oz carrot
  • salt
  • black pepper
  • 1 can peas
  • Step 1

    Step 1

    Serve the finished freekeh topped with the lemon yogurt, chopped parsley, and chopped almonds.

  • 1 bunch parsley
  • 2 tbsp almonds
  • Step 2

    In a bowl, combine the ingredients. Taste, then season with salt and pepper if desired.

  • 0.5 cup yogurt
  • 6 lemon wedge
  • 1 tbsp water
  • Step 3

    To the pot of cooked freekeh, add the lemon-shallot dressing, glazed carrots, and roasted chickpeas. Stir to combine. Taste, then season with salt and pepper if desired.

    Step 4

    Place ingredients in a bowl. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

  • 1 shallot
  • 1 lemon
  • 2 lemon wedge
  • 1 tsp oil
  • Step 5

    Turn off the heat. Drain thoroughly and return to the pot.

    Step 6

    Add the freekeh to the pot of boiling water and cook, uncovered.

  • 0.5 cup freekeh
  • Step 7

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.

    Step 8

    Turn off the heat. Taste, then season with salt and pepper if desired.

    Step 9

    Add the harissa paste. Cook, stirring constantly, 30 seconds to 1 minute, or until the carrots are coated.

  • 1 tbsp harissa
  • Step 10

    Add the currants and water. Cook, stirring frequently, 2 to 3 minutes, or until the carrots are softened and the water has cooked off.

  • 2 tbsp currants
  • 0.25 cup water
  • Step 11

    Add the sliced carrots; season with salt and pepper.

  • 6 oz carrot
  • Step 12

    In a medium pan (nonstick, if you have one), heat olive oil on medium-high until hot.

  • 1 tsp oil
  • Step 13

    Remove from the oven.

    Step 14

    Carefully stir to coat. Arrange in an even layer. Place in oven again.

    Step 15

    To the pan of dried chickpeas, add a drizzle of olive oil; season with salt and pepper.

  • oil
  • salt
  • black pepper
  • Step 16

    Leaving the oven on, remove from the oven.

    Step 17

    Arrange in an even layer. Place in oven.

    Step 18

    Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas. Spread onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins.

  • 1 can peas
  • Step 19

    Place an oven rack in the center of the oven, then set temperature to 450°F.

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