Chickpea Bowl

Serves: 2 

Basmati rice2/3 cup
Bouillon paste1.5 tsp
Water1.5 cups
Turmeric1/4 tsp
Chickpea13 oz candrained
Carrots3 mediumsliced
Roasted red pepper2.5 oz
Green onion1/2 bunchchopped
Cumin powder1 tsp
Red chili powder1/2 tsp
Cinnamon powder1/4 tsp
Nutmeg powder1/4 tsp
Pepperto tasteas needed
Pistachios1 oz
Yogurtas needed
Smoked paprikato taste
Cardamom powderto taste
Feta cheeseto tasteas needed

  • Bring rice, bouillon paste, turmeric, and water to a boil in a pot and cook until water is level with the rice
  • Turn heat to low and cover with lid for 10 minutes. Turn off heat and set aside
  • Place washed chickpeas in a bowl and toss with spice powders (red chili, cumin, cinnamon, nutmeg, and pepper) and 1 tsp oil
  • Saute chickpeas on medium heat in a cast iron pan until lightly browned and a few start cracking. 
  • Preheat oven to 425 F
  • Spread the chickpeas and roasted red peppers on a lightly oiled baking sheet
  • Slice carrots on the bias and toss with oil, salt, and pepper (can also use za'atar), place in a lightly oiled baking sheet
  • Roast both sheets for about 10 minutes until the carrots are done and chickpeas is slightly crunchy
  • Fluff rice and mix with little butter (optional) and chopped pistachios. Season with salt and pepper
  • Mix yogurt with little salt, smoked paprika, and cardamom powder 
  • Divide the rice into 2 bowls, top with chickpeas and roasted peppers on one side
  • Garnish with yogurt, feta cheese, and green onion