Lemon Yogurt Crispy Chickpea Grain Bowl

Ingredients

• 1 ½ cups water
• ½ cup barley
• 3 tablespoons olive oil, divided
• 1 (15 ounce) can chickpeas - rinsed, drained, and dried
• 1 pinch smoked paprika, or to taste
• salt and ground black pepper to taste
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 cup chopped fresh mushrooms
• 1 splash red wine
• 1 tablespoon harissa
• ¼ cup chopped fresh parsley
• ¼ cup chopped almonds
• ½ cup nonfat plain Greek yogurt
• 1 teaspoon lemon zest
• 1 teaspoon honey
• ½ teaspoon lemon juice

Step 1

Bring some water and barley to a boil in a saucepan. Once boiling, cover it, turn the heat down to low, and let it simmer gently until the barley is tender—this should take about 30 minutes.

Step 2

While the barley cooks, preheat your oven to 450°F (230°C). Line a baking sheet with foil and drizzle a tablespoon of oil over it. Toss the chickpeas in the oil, then sprinkle with smoked paprika, salt, and pepper. Spread them out on the sheet and roast for about 40 minutes until they’re nice and crispy. When they’re done, leave them in the oven to cool for another 10 minutes.

Step 3

Heat a tablespoon of oil in a skillet over medium-high heat. Add the shallot and garlic, cooking until they’re soft and fragrant, about 2 to 3 minutes. Toss in the carrots and cook until they start to soften, around 5 minutes. Add the mushrooms and cook for another minute or two. Pour in the red wine and let it bubble away until it’s mostly evaporated, which should take 2 to 3 minutes. Stir in the harissa and cook for a minute more. Then add the broth, cooking until it’s absorbed, about 5 minutes. Season everything with salt and pepper, and transfer this mixture to a bowl.

Step 4

Stir the crispy chickpeas and about a quarter cup of chopped parsley into the veggie mixture. Wipe out the skillet, then heat the remaining tablespoon of oil over medium heat. Toss in the almonds and sauté them until they’re fragrant and lightly toasted, around 2 to 3 minutes. Set them aside.

Step 5

Finally, mix up the lemon yogurt by combining the yogurt with lemon zest, honey, and a squeeze of lemon juice. To assemble, spoon the barley into bowls, top with the chickpea and vegetable mix, sprinkle the toasted almonds on top, and finish with a dollop of the lemon yogurt. Garnish with a little extra parsley, and you’re good to go!