Mediterranean Roasted Chickpea Bowl

Ingredients

• 1 Garlic Clove
• 15 oz Canned Chickpeas
• 3 oz Roasted Red Peppers
• 4 Cilantro Sprigs
• 5 oz Broccoli
• 1 Lemon
• 5 oz Couscous
• 1 tsp. Chopped Ginger
• 2 tsp. Curry Powder
• 5 ⅓ oz Plain Greek Yogurt
• 1 oz Feta Cheese
• Olive Oil
• Salt Pepper
• Curry dishes can be mild
• or hot, and their complex
• complementary flavors
• always satisfy.
• Thoroughly rinse produce and pat dry. Mince garlic. Drain

Instructions

1. 1

   Cooking Spray: Curry spice blends can have as many as 60 ingredients. Curry dishes can be mild or hot, and their complex complementary flavors

2. 2

   Prepare the Ingredients: Bring a medium pot with 2 cups of water to a boil–you’ll only need 1 ½ cups, but some may boil off while you prep. chickpeas. Cut roasted red peppers into ½” dice. Stem and coarsely chop cilantro. Cut broccoli florets into bite-sized pieces. Zest lemon. Mince lemon zest and halve lemon.

3. 3

   Cook the Chickpeas: 1 tsp. olive oil and a pinch of salt and pepper. Bake for 15 minutes. Roasting the chickpeas will give them a toasty flavor and slightly crisp texture.

4. 4

   Cook the Couscous: curry powder, and a pinch of salt and pepper. Pour 1 ½ cups boiling water into bowl and stir about 10 seconds. Add 1 tsp. olive oil and mix well. Cover bowl tightly with plastic wrap and set aside for 10 minutes. Uncover and use a fork to fluff couscous. Couscous grains are actually small balls of pasta, and cook easily and quickly by just being covered with boiling

5. 5

   Cook the Broccoli: and a pinch of salt and pepper. Toss with tongs or two forks, chickpeas are lightly browned and crispy and broccoli is lightly chickpeas, broccoli, and red peppers. Set aside.

6. 6

   Prepare the Yogurt: half the lemon, half the cilantro, and a pinch of salt and pepper. Whisk until smooth and set aside. This creamy, citrus-y condiment provides a nice counterpoint to the highly

7. 7

   Plate the Dish: Divide couscous between two plates. Add chickpea-vege- table mixture on top. Drizzle with lemony yogurt sauce and garnish with remaining cilantro, feta, and lemon wedge.

8. 8

   only need 1 ½ cups, but some may boil off while you prep.