Crispy Chickpea and Spiced Yogurt Bowl

9Made this recipe

Serves: 2

Prep Time: 5 minutes

Cook Time: 20 minutes

1 garlic clove, finely grated

1/2 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon dried thyme

2 tablespoons unsalted butter, melted

1 (15-ounce) can chickpeas, rinsed

Salt & pepper, to taste

2 cups whole-milk yogurt

4 tablespoons fresh lemon juice, divided

1/2 medium fennel bulb, very thinly sliced

1 small jalapeño, thinly sliced

1/2 cup parsley, coarsely chopped

1 tablespoon toasted sesame seeds

Extra virgin olive oil, for serving

01Preheat oven to 400 F. Mix garlic, coriander, cumin, thyme, 2 tablespoons oil and chickpeas in a large bowl. Season with salt and pepper.

02Transfer chickpea mixture to a parchment-lined baking sheet.

03Bake, tossing halfway through, until chickpeas are golden brown, about 20 minutes.

04Meanwhile, mix yogurt, 1 tablespoon lemon juice, and a large pinch of salt in a small bowl.

05In another bowl, toss fennel, jalapeno, parsley, sesame seeds, with remaining 3 tablespoons lemon juice.

06Spread yogurt mixture in two serving bowls. Top with spiced chickpea mixture and fennel salad. Serve with a drizzle of olive oil.

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