Skip to main content

Chickpea Bowl


I have literally never been busier in my life, splitting time between Maine and Boston, working at a university, running my private studio, serving as a chapter president and pursuing my DMA all at the same time.... So I need to make sure I am eating healthy. But it also MUST be satisfying, or else I am going to hit the chip supply. This delicious bowl has everything I need and tastes like everything I want.


Ingredients:

1/4 cup couscous 

1⁄2 pound Brussels sprouts

15 ounce can chickpeas

2 plum tomatoes

2 teaspoons baharat spice blend

1 ounce tahini 

Olive oil, salt, pepper, vinegar, sugar, garlic


 Method:

In a small saucepan, bring 1⁄2 cup water and a pinch of salt to a boil over high heat. Stir in couscous; cover and remove from heat. Set aside.

Meanwhile, finely chop 1 teaspoon garlic . Halve Brussels sprouts.

Drain chickpeas, reserving 1⁄4 cup liquid. Transfer half of the chickpeas to a paper towel-lined plate and pat very dry; reserve remaining.

Coarsely chop tomatoes. In a small bowl, stir to combine tomatoes, 2 tablespoons oil, 1 tablespoon vinegar, and a pinch of sugar. Season to taste with salt and pepper; set aside for serving.

On a rimmed baking sheet, toss Brussels sprouts with 1 tablespoon oil and season with salt and pepper; push to one side of baking sheet.

On open side, toss chickpeas with 2 teaspoons each of baharat and oil; season with salt and pepper. Bake on upper oven rack until Brussels sprouts are browned in spots and chickpeas are golden-brown and crispy

While veggies roast, in the bowl of a food processor, combine reserved chickpeas, tahini, chopped garlic, 2 tablespoons reserved chickpea liquid, 3 tablespoons oil, and 1 tablespoon lemon juice ; blend until smooth and fluffy, about 2 minutes. Season to taste with salt and pepper. 

Fluff couscous with a fork; divide between serving bowls. Dollop hummus over top and create a well in the center. Add crispy chickpeas to well and drizzle with oil.

Serve  bowls topped with Brussels sprouts and tomato vinaigrette spooned over top. Enjoy!


 

Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al