Crispy Chickpea & Barley Bowls Fill 1 Created with Sketch.

with Harissa-Glazed Carrots & Lemon Yogurt

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories

An irresistible combo of preserved lemon purée and creamy yogurt provides bright contrast to the smoky carrots in this hearty barley bowl—also studded with earthy beets, sweet dates, and tender chickpeas sautéed to achieve a delectably light, crispy texture.

Get Cooking
fresh
ingredients
Crispy Chickpea & Barley Bowls with Harissa-Glazed Carrots  & Lemon Yogurt
Title
  • ½ cup Pearled Barley
  • 1 15.5 -Ounce Can Chickpeas
  • 6 oz Carrots
  • 1 bunch Parsley
  • 1 Tbsp Red Harissa Paste
  • 1 Shallot
  • 2 Tbsps Sherry Vinegar
  • 1 oz Dried Medjool Dates
  • 4 oz Cooked Beets
  • 2 Tbsps Sliced Roasted Almonds
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 tsp Preserved Lemon Purée
tried-and-true
kitchen tools
step-by-step
instructions
Cook the barley:
1 Cook the barley:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the ingredients & marinate the beets:
2 Prepare the ingredients & marinate the beets:

Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Peel the carrots; halve lengthwise, then thinly slice on an angle. In a bowl, combine the yogurt, lemon purée, and 1 tablespoon of water; season with salt and pepper. Pit and roughly chop the dates. Roughly chop the parsley leaves and stems. On a paper towel-lined cutting board, medium dice the beets. Peel and finely chop the shallot to get 1 tablespoon (you may have extra). In a bowl, combine the diced beets, chopped shallot, vinegar, and 1/2 teaspoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Cook the chickpeas:
3 Cook the chickpeas:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the drained chickpeas in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the chickpeas may pop as they cook). Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly crispy. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook & glaze the carrots:
4 Cook & glaze the carrots:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned. Add the harissa paste; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 2 tablespoons of water (carefully, as the liquid may splatter); cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Turn off the heat. 

Finish the barley & serve your dish:
5 Finish the barley & serve your dish:

To the pot of cooked barley, add the cooked chickpeas, glazed carrots, marinated beets (including any liquid), chopped dates, and 1/2 teaspoon of olive oil; season with salt and pepper. Stir to combine. Serve the finished barley topped with the lemon yogurt, almonds, and chopped parsley. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the barley:
1 Cook the barley:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Prepare the ingredients & marinate the beets:

Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Peel the carrots; halve lengthwise, then thinly slice on an angle. In a bowl, combine the yogurt, lemon purée, and 1 tablespoon of water; season with salt and pepper. Pit and roughly chop the dates. Roughly chop the parsley leaves and stems. On a paper towel-lined cutting board, medium dice the beets. Peel and finely chop the shallot to get 1 tablespoon (you may have extra). In a bowl, combine the diced beets, chopped shallot, vinegar, and 1/2 teaspoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Prepare the ingredients & marinate the beets:
Cook the chickpeas:
3 Cook the chickpeas:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the drained chickpeas in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the chickpeas may pop as they cook). Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly crispy. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

4 Cook & glaze the carrots:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned. Add the harissa paste; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 2 tablespoons of water (carefully, as the liquid may splatter); cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Turn off the heat. 

Cook & glaze the carrots:
Finish the barley & serve your dish:
5 Finish the barley & serve your dish:

To the pot of cooked barley, add the cooked chickpeas, glazed carrots, marinated beets (including any liquid), chopped dates, and 1/2 teaspoon of olive oil; season with salt and pepper. Stir to combine. Serve the finished barley topped with the lemon yogurt, almonds, and chopped parsley. Enjoy!