Crispy Chickpea & Barley Bowls with Harissa-Glazed Carrots & Lemon Yogurt

Crispy Chickpea & Barley Bowls

with Harissa-Glazed Carrots & Lemon Yogurt

40 MIN
2 Servings
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From the Test Kitchen

An irresistible combo of preserved lemon purée and creamy yogurt provides bright contrast to the smoky carrots in these hearty barley bowls—also studded with earthy beets, sweet dates, and crispy sautéed chickpeas.
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Dietary Information

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Vegetarian 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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fresh
ingredients
Crispy Chickpea & Barley Bowls with Harissa-Glazed Carrots & Lemon Yogurt
Title
  • ½ cup Pearled Barley
  • 1 15.5-Oz Can Chickpeas
  • 6 oz Carrots
  • 1 bunch Parsley
  • 4 oz Cooked Beets
  • 1 Tbsp Red Harissa Paste
  • 1 Shallot
  • 1 Tbsp Sherry Vinegar
  • 1 oz Dried Medjool Dates
  • 2 Tbsps Sliced Roasted Almonds
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 tsp Preserved Lemon Purée
time-saving
tips & techniques
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; pat dry with paper towels. Peel the carrots; halve lengthwise, then thinly slice on an angle. Pit and roughly chop the dates. Roughly chop the parsley leaves and stems. Peel the shallot and finely chop to get 1 tablespoon (you may have extra). On a paper towel-lined cutting board, medium dice the beets. In a bowl, combine the yogurt, lemon purée, and 1 tablespoon of water; season with salt and pepper. In a separate bowl, combine the chopped shallot, diced beets, vinegar, and 1/2 teaspoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

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 dried 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. Continue to 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 it may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the carrots are coated and 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. Garnish with the almonds and chopped parsley. Enjoy! 

Tips from Home Chefs

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

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 dried 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. Continue to 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 it may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the carrots are coated and 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. Garnish with the almonds and chopped parsley. Enjoy! 

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