Name: Warm Chickpea Bowls With Lemony Yogurt
Yield: 2 servings
Ingredients: 1 garlic clove, finely grated; 1½ tsp. ground coriander; 1½ tsp. ground cumin; 3 Tbsp. extra-virgin olive oil, plus more for drizzling; ½ medium head of cauliflower (about ¾ lb.), broken into large florets, sliced ¼" thick; 1 15-oz. can chickpeas, rinsed; Kosher salt, freshly ground pepper; ¾ cup whole-milk Greek yogurt; 4 Tbsp. fresh lemon juice, divided; 1 medium fennel bulb, halved lengthwise, very thinly sliced crosswise; 1 small chile (such as serrano, Fresno, or jalapeño; optional), thinly sliced; 1 cup very coarsely chopped parsley; 1 Tbsp. toasted sesame seeds

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Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

Here’s a low-effort dinner bowl that comes together in less than 30 minutes. Feel free to swap out the cauliflower for broccoli, brussels sprouts, or your favorite root vegetable. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Recipe information

Yield
2 servings

Ingredients

1 garlic clove, finely grated

1½ tsp. ground coriander

1½ tsp. ground cumin

3 Tbsp. extra-virgin olive oil, plus more for drizzling

½ medium head of cauliflower (about ¾ lb.), broken into large florets, sliced ¼" thick

1 15-oz. can chickpeas, rinsed

Kosher salt, freshly ground pepper

¾ cup whole-milk Greek yogurt

4 Tbsp. fresh lemon juice, divided

1 medium fennel bulb, halved lengthwise, very thinly sliced crosswise

1 small chile (such as serrano, Fresno, or jalapeño; optional), thinly sliced

1 cup very coarsely chopped parsley

1 Tbsp. toasted sesame seeds

Preparation

Step 1
Preheat oven to 400°. Mix garlic, coriander, cumin, and 3 Tbsp. oil in a large bowl. Add cauliflower and chickpeas; season with salt and pepper. Toss to coat.
Step 2
Transfer cauliflower mixture to a parchment-lined rimmed baking sheet. Wipe out bowl; reserve. Bake, tossing halfway through, until chickpeas and cauliflower are golden brown and cauliflower is tender, 18–22 minutes.
Step 3
Meanwhile, mix yogurt, 1 Tbsp. lemon juice, and a big pinch of salt in a small bowl.
Step 4
Toss fennel, chile (if using), parsley, sesame seeds, and remaining 3 Tbsp. lemon juice in reserved bowl; season with salt.
Step 5
Spread yogurt mixture in serving bowls. Top with spiced chickpea mixture. Scatter fennel salad over, then drizzle with oil.

TagsChickpea Bean and Legume Vegetable Cauliflower Fennel Root Vegetable Fall Winter Quick Easy Weeknight Meals Main Gluten Free Vegetarian Healthyish Lunch Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes