Crispy Chickpea Grain Bowl with Lemon Yogurt

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Bring water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Drizzle the pan with 1 tablespoon oil.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Spread chickpeas in the oil and sprinkle with smoked paprika, salt, and pepper.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until crispy, about 40 minutes. Leave in the oven to cool for another 10 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Meanwhile, heat 1 tablespoon oil in a skillet or frying pan over medium-high heat. Saute shallot and garlic in the hot oil until soft and fragrant, 2 to 3 minutes. Add carrots and cook until they begin to soften, about 5 minutes. Add mushrooms; cook for 1 to 2 minutes. Pour in red wine. Cook until wine has almost completely reduced, 2 to 3 minutes. Stir in harissa and cook for 1 minute. Pour in broth; cook until it has been absorbed, about 5 minutes. Season with salt and pepper. Transfer to a bowl.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Stir chickpeas into the mixture and add 1/4 cup parsley.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Heat remaining 1 tablespoon oil in the same skillet or frying pan over medium heat. Saute almonds in the hot oil until fragrant, 2 to 3 minutes. Set aside.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Prepare the lemon yogurt by stirring yogurt, lemon zest, honey, and lemon juice together in a bowl.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Prepare the dish with barley on the bottom, followed by chickpeas, toasted almonds, and lemon yogurt. Garnish with 1 teaspoon parsley.'}

📊 Nutrition Facts

Per serving (2 servings total)