Ingredients for - Crispy Chickpea Grain Bowl with Lemon Yogurt
How to cook deliciously - 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.
