Crispy Chickpea Bowl with Tangy Lemon Yogurt

Ingredients 0/18

Step 1

Bring some water and barley to a boil in a saucepan. Once it’s boiling, cover the pot, lower the heat, and let it simmer gently for about 30 minutes until the barley is nice and tender.

Step 2

While the barley cooks, preheat your oven to 450°F (230°C). Line a baking sheet with foil and drizzle a tablespoon of oil over it. Spread the chickpeas out on the sheet, then sprinkle them with smoked paprika, salt, and pepper. Pop them in the oven and bake for around 40 minutes until they’re crispy. Once done, leave them in the oven to cool for another 10 minutes.

Step 3

Heat a tablespoon of oil in a skillet over medium-high heat. Toss in the shallot and garlic, sautéing until they’re soft and smell amazing, about 2 to 3 minutes. Add the carrots and cook until they start to soften, roughly 5 minutes. Then stir in the mushrooms and cook for another minute or two. Pour in the red wine and let it reduce almost completely, which should take 2 to 3 minutes. Mix in the harissa and cook for a minute more. Finally, add the broth and cook until it’s mostly absorbed, about 5 minutes. Season with salt and pepper to taste, then transfer this mixture to a bowl.

Step 4

Stir the crispy chickpeas and a quarter cup of chopped parsley into the veggie mix.

Step 5

In the same skillet, heat the remaining tablespoon of oil over medium heat and quickly toast the almonds until they’re fragrant, about 2 to 3 minutes. Set them aside.

Step 6

To make the lemon yogurt sauce, simply mix together the yogurt, lemon zest, honey, and lemon juice in a small bowl.

Step 7

To serve, layer the barley on the bottom of your bowl, then spoon over the chickpea and vegetable mixture. Sprinkle the toasted almonds on top, dollop with the lemon yogurt, and finish with a little extra parsley for garnish.