Honey Dill Roasted Chickpea Bowls

Name: Honey Dill Roasted Chickpea Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: African
Ingredients: 1 Can Chickpeas; 2 tsp Tunisian Spice Blend; 1 shallot; 1 sprig dill; 2 tbsp sour cream; 1 veggie stock concentrate; 1 persian cucumber; israeli couscous; 1 lemon; 1 roma tomato; 1 tbsp honey

6 steps

Prep:10minCook:25min

EP fam, you haven’t had a bowl experience quite like this one before. (And no, we’re not talking about that one time you got a strike at Jessie’s 3rd birthday bash.) Our chefs went and layered couscous pilaf with crispy spiced chickpeas, chopped Israeli salad, and lemon zest, then drizzled it all with a sweet, savory, and creamy honey dill sauce. We know this’ll be right up your alley.

Updated at: Thu, 17 Aug 2023 08:47:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories421.9 kcal (21%)

Total Fat7.9 g (11%)

Carbs74.4 g (29%)

Sugars13.1 g (15%)

Protein16.5 g (33%)

Sodium1285.6 mg (64%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1can chickpeas

2 tspTunisian Spice Blend

1shallot

1 sprigdill

2 Tbspsour cream

1veggie stock concentrate

1 Tbsphoney

Instructions

Step 1

Preheat oven to 425 degrees. Drain and rinse chickpeas, then pat as dry as possible with paper towels. Toss chickpeas on a baking sheet with a large drizzle of oil, 2 tsp Tunisian Spice (4 tsp for 4 servings; be sure to measure—we sent more), salt, and pepper. Roast until browned and crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting!)

Step 2

Meanwhile, wash and dry all produce. Halve, peel, and finely chop shallot. Zest and quarter lemon. Pick and finely chop fronds from dill. Dice tomato into ½-inch pieces. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.

Step 3

Melt 1 TBSP butter in a small pot over medium-high heat. Add half the shallot; cook, stirring, until softened, 2-3 minutes. Add couscous, stock concentrate, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.

Step 4

While couscous cooks, in a small bowl, combine sour cream, half the chopped dill, and juice from 2 lemon wedges (2-3 lemon wedges for 4 servings). Sweeten with honey to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

Step 5

In a medium bowl, combine tomato, cucumber, remaining shallot, and half the lemon zest. Drizzle with 1 TBSP olive oil (2 TBSP for 4 servings). Season with salt and pepper; stir to combine.

Step 6

Fluff couscous with a fork; divide between bowls. Top with salad and roasted chickpeas. Drizzle with honey dill sauce. Garnish with as much remaining lemon zest as you’d like and a pinch of remaining chopped dill to taste. Serve with remaining lemon wedges on the side.

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