Crispy Chickpea Grain Bowl with Lemon Yogurt

1 . Stage

Bring water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.

2 . Stage

Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Drizzle the pan with 1 tablespoon oil.

3 . Stage

Spread chickpeas in the oil and sprinkle with smoked paprika, salt, and pepper.

4 . Stage

Bake in the preheated oven until crispy, about 40 minutes. Leave in the oven to cool for another 10 minutes.

5 . Stage

Meanwhile, heat 1 tablespoon oil in a skillet or frying pan over medium-high heat. Saute shallot and garlic in the hot oil until soft and fragrant, 2 to 3 minutes. Add carrots and cook until they begin to soften, about 5 minutes. Add mushrooms; cook for 1 to 2 minutes. Pour in red wine. Cook until wine has almost completely reduced, 2 to 3 minutes. Stir in harissa and cook for 1 minute. Pour in broth; cook until it has been absorbed, about 5 minutes. Season with salt and pepper. Transfer to a bowl.

6 . Stage

Stir chickpeas into the mixture and add 1/4 cup parsley.

7 . Stage

Heat remaining 1 tablespoon oil in the same skillet or frying pan over medium heat. Saute almonds in the hot oil until fragrant, 2 to 3 minutes. Set aside.

8 . Stage

Prepare the lemon yogurt by stirring yogurt, lemon zest, honey, and lemon juice together in a bowl.

9 . Stage

Prepare the dish with barley on the bottom, followed by chickpeas, toasted almonds, and lemon yogurt. Garnish with 1 teaspoon parsley.