Spiced Cauliflower and Chickpea Bowl

• Serves: 1

• Source: Blue Apron

• Contributor: Kate

Ingredients

• 1/2 cup semi-pearled farro
• 1 7.75oz can chickpeas
• 1 head cauliflower
• 6oz carrots
• 1 avocado
• 2oz dried medjool dates
• 1/2 cup plain greek yogurt
• 1T red wine vinegar
• 1T red harissa paste
• 1T dukkah seasoning (za'atar, ground coriander, ground fennel seeds, ground cumin, black sesame seeds)

Instructions

1. Preheat oven to 450
2. Fill a medium pot with salted water; cover and heat to boiling on high.
3. Line a baking sheet with foil and spray with cooking spray.
4. Drain and rinse the chickpeas. Spread the chickpeas onto a paper towels. Using another layer of paper towels, gently pat the chickpeas to thoroughly dry. Add the chickpeas to the prepared baking sheet.
5. Cut the cauliflower into small florets. Add to the sheet pan. Drizzle everything with olive oil and season with salt an dpepper and the dukkah seasoning. Toss to coat and arrange in an even layer. Roast 23-25 minutes until the cauliflower is tender and the chickpeas are brown and crispy.
6. Add the farro to the pot of boiling water. Cook, uncovered for 18-20 minutes then drain and return to the pot.
7. Peel the carrots and grate on the large side of a box grater.
8. Pit and roughly chop the dates.
9. Thinly slice the avocado.
10. Combine the yogurt, harissa paste, and 2T of water. Season with salt and pepper.
11. To the farro, add the grated carrots, chopped dates, and vinegar. Combine then season with salt and pepper to taste.
12. Serve the finished farro topped with the roasted chickpeas and cauliflower and season avocado. Drizzle with the harissa yogurt.

CategoryRecipesDinner