Name: Eastern Mediterranean Chickpea and Cauliflower Rice Bowl
Ingredients: 1 (15-ounce) cans chickpeas (about 4 cups); 5 tablespoons olive oil, divided; 1 teaspoon cumin; 1 teaspoon turmeric; 2½ teaspoons salt, divided; 1 pint grape tomatoes; 1 medium cauliflower (about 1½ pounds), cut into medium-sized florets; ½ medium onion, small dice; ½ cup raisins; ½ cup loosely packed parsley, roughly chopped; ½ cup loosely packed mint, roughly chopped; 1 cup whole-milk yogurt; 2 tablespoons lemon zest; ½ teaspoon freshly ground pepper; 1/3 cup shelled pistachios

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How this works

Eastern Mediterranean Chickpea and Cauliflower Rice Bowl

Bursting with flavor and texture, this vegetarian bowl is surprisingly filling. Best enjoyed warm, immediately after cooking.

Course: Entree

Keyword: breakfast bowl, cauliflower, chickpeas, fall 2018, mediterranean, rice bowl, tumeric, vegetarian

Servings:

Calories: 709kcal

Author: Genevieve Doll

Ingredients

1 (15-ounce) cans chickpeas (about 4 cups)
5 tablespoons olive oil, divided
1 teaspoon cumin
1 teaspoon turmeric
2½ teaspoons salt, divided
1 pint grape tomatoes
1 medium cauliflower (about 1½ pounds), cut into medium-sized florets
½ medium onion, small dice
½ cup raisins
½ cup loosely packed parsley, roughly chopped
½ cup loosely packed mint, roughly chopped
1 cup whole-milk yogurt
2 tablespoons lemon zest
½ teaspoon freshly ground pepper
1/3 cup shelled pistachios

Instructions

Preheat oven to 425°. Drain and rinse chickpeas. Transfer to a large rimmed baking sheet lined with parchment paper, and pat dry with a paper towel. In a small bowl, whisk together 2 tablespoons olive oil, cumin, turmeric and 1 teaspoon salt. Drizzle over chickpeas, and stir with a spatula to coat.
Line a second baking sheet with parchment paper and add tomatoes. Coat with 1 tablespoon olive oil and ½ teaspoon salt.
Roast chickpeas and tomatoes in oven for about 25 minutes. Chickpeas should be slightly crispy with a tender center, and tomato skins lightly browned and split.
Meanwhile, pulse cauliflower florets in a food processor until tiny rice-like pieces form.
Heat remaining 2 tablespoons olive oil in a large sauté pan over medium heat, and add onion. Sauté minutes, until onion is translucent. Add cauliflower, raisins and remaining 1 teaspoon salt. Cook for an additional 5 minutes, until cauliflower is tender. Stir in parsley and mint.
In a medium bowl, whisk yogurt, lemon zest and pepper, and season with a pinch of salt.
Top cauliflower rice with chickpeas, tomatoes and a dollop of yogurt sauce. Garnish with pistachios and fresh herbs.

Nutrition

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