Mediterranean Chickpea Bowl

सामग्री

Chickpea Bowl

1 cup uncooked brown rice

1 lb sweet mini peppers

1 medium eggplant

1 (14.5 oz) can chickpeas, rinsed and drained

1 tbsp olive oil, plus more to drizzle

1 tsp shawarma seasoning (or a mix of coriander, cumin, paprika, turmeric, and/or garlic powder)

2 cups arugula

2 Persian cucumbers, chopped

½ cup grape tomatoes, halved

½ cup cubed and lightly crumbled feta

Salt & pepper

Optional: Aleppo pepper / fresh dill for garnish

Lemon Vinaigrette

1 clove garlic, minced

1 tsp Dijon mustard

½ tsp honey

¼ tsp thyme

Juice of 2½ lemons

2 tbsp olive oil

Pinch of salt

निर्देश

1. Preheat oven to 400 °F (about 200 °C) and cook the brown rice according to package instructions.

2. Toss chickpeas with olive oil and seasoning in a bowl until evenly coated. Spread on a parchment-lined baking sheet.

3. Prep the eggplant: Cut in half lengthwise, score the inside, sprinkle salt and a drizzle of olive oil, and place face-down on the baking sheet.

4. Prepare peppers: Remove stems, halve lengthwise, drizzle with oil, and add to the baking sheet.

5. Roast everything for 40–45 minutes, until chickpeas are crisp, mini peppers are slightly charred, and eggplant is soft.

6. Make the dressing by whisking together all vinaigrette ingredients in a bowl or jar.

7. Assemble bowls: Divide rice between two bowls. Add arugula, roasted chickpeas, scooped eggplant flesh, cucumbers, tomatoes, and feta. Drizzle with lemon vinaigrette. Season with salt, pepper, Aleppo pepper (if using), and dill to taste. Serve warm or at room temperature.

नोट्स

From Good Mood Food, accessed through ChatGPT to avoid paywall