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Recipe

Smoky Chickpea Romesco Bowl

Smoky Chickpea Romesco Bowl
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Course: Dinner
Servings: 10 (click to scale)

Ingredients

  • 4 each 15.5 ounce cans chickpeas drained and rinsed
  • 4 Tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/4 tsp crushed red chili flakes
  • 3 cups sweet potatoes peeled and cubed into 1 inch pieces
  • 3 cups broccoli chopped
  • 2 Tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 each lemon
  • 1/3 cup canned roasted red peppers
  • 3/4 cup sliced almonds toasted
  • 3 each garlic cloves peeled
  • 3 Tbsp canned tomato paste
  • 3 Tbsp red wine vinegar
  • 1/2 cup olive oil
  • 1-1/2 tsp smoked paprika
  • 1/8 tsp kosher salt
  • 3/4 cup almonds
  • 3 tbsp sesame seeds
  • 1-1/2 tsp ground coriander
  • 1-1/2 tsp ground cumin
  • 1/8 tsp kosher salt
  • 4 ounce 2% Greek yogurt
  • 1 each lemon
  • 1 Tbsp olive oil
  • 1/8 tsp kosher salt
  • 5 cups farro cooked
  • 5 ounce picked red onions

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Instructions

  • Toss chickpeas with olive oil and spices. Roast at 400 degrees F for 25-30 minutes until lightly crisped.
  • Prepare vegetables: toss sweet potatoes and broccoli with oil, salt, and pepper. Roast at 400 degrees F until caramelized, about 20-25 minutes.
  • Char lemons: place halved lemons cut-side down in a hot skillet and cook until deeply browned, about 3-4 minutes.
  • Make Romesco sauce: Blend roasted peppers, almonds, garlic, tomato paste, vinegar, charred lemon juice, olive oil, paprika, and salt until thick but slightly textured.
  • Make dukkah: Toast almonds and sesame seeds in a dry pan. Add spices and chop or pulse into a coarse mixture.
  • Whisk Greek yogurt juice of one lemon, olive oil and salt until well combined. Hold cold.
  • Assemble bowls: 1/2 cup cooked farro. Top with roasted vegetables, chickpeas, greens, and pickled onion. Drizzle romesco and yogurt. Finish with dukkah.

Nutrition

Calories: 875kcal | Carbohydrates: 108g | Protein: 33g | Fat: 38g | Saturated Fat: 4g | Sodium: 1054mg | Fiber: 24g | Sugar: 17g

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