Chickpea Bowl

Serves: 2 

Ingredients	Qty	Prep
Basmati rice	2/3 cup
Bouillon paste	1.5 tsp
Water	1.5 cups
Turmeric	1/4 tsp
Chickpea	13 oz can	drained
Carrots	3 medium	sliced
Roasted red pepper	2.5 oz
Green onion	1/2 bunch	chopped
Cumin powder	1 tsp
Red chili powder	1/2 tsp
Cinnamon powder	1/4 tsp
Nutmeg powder	1/4 tsp
Pepper	to taste	as needed
Pistachios	1 oz
Yogurt	as needed
Smoked paprika	to taste
Cardamom powder	to taste
Feta cheese	to taste	as needed

Method:

• 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