Spiced Chickpea Bowl With Fennel Slaw
This spiced chickpea bowl has become a go-to comfort meal for me. It's quick and easy, especially with canned chickpeas. Plus, the fennel slaw is so bright and crunchy, it has turned more than a few fennel skeptics into fans!
Yield: All recipes serve 2 people
Chef Notes: To save time, forget making the lime yogurt & use leftover tzatziki instead!
Components
Roast Cauliflower & Chickpeas
Roast Green Beans
Fennel Slaw
Lime Yogurt
Flatbread/Pita/Naan
Mise
Prepare the Chickpeas & Cauliflower: If using dry beans, cook the beans using the dry bean technique▸ until tender. Allow to Cool. Heat an oven to 400°F. Trim the cauliflower into bite sized pieces. In a large bowl, combine the cauliflower, cooked chickpeas, 1½ t of ground cumin, 1½ t ground coriander and 2 T of olive oil. Toss, spread onto a sheet tray and roast▸ until tender and lightly charred (15-20 minutes)
Prepare the Green Beans: Trim the green beans to 1" segments. In the same bowl, toss the green beans with ½ t ground cumin, ½ t ground coriander and 1 T olive oil. Toss, spread onto a separate sheet tray and roast▸ until tender and lightly charred. (6-10 minutes)
Make Fennel Slaw: Slice the fennel bulb in half, trimming and reserving the fronds to dice later. Remove the core and slice as thin as possible. Mince the remaining fronds. Mince 2 T Italian parsley. Toss together the shaved fennel, fennel fronds, Italian parsley, ½ t chile flake, ¼ t honey, a drizzle of olive oil and a pinch of salt.
Make the Lime Yogurt: Zest and juice 1 lime▸ . Combine the zest, juice and 1 C greek yogurt. Mix. Taste and adjust. Add more lime juice, zest or salt to taste.
Finish
Toss together chickpeas, cauliflower and green beans.
Spread a large dollop of lime yogurt on the bottom of two bowls.
Plate the chickpea/cauliflower/green bean mixture on top of the yogurt.
Top with fennel slaw and serve with flatbread on the side!