Crispy Chickpea Grain Bowl with Harissa-Glazed Carrots, Currants & Almonds

Crispy Chickpea Grain Bowl

with Harissa-Glazed Carrots, Currants & Almonds

35 MIN
2 Servings
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  • with Yogurt
    includes 1/2 cup Plain Nonfat Greek Yogurt
  • with Tzatziki
    includes 1/2 cup Tzatziki (Cucumber-Yogurt Sauce) View recipe
  • with Yogurt

    From the Test Kitchen

    A fresh lemon and shallot dressing provides bright contrast to the smoky carrots in our hearty freekeh bowl—also studded with roasted chickpeas, which develop a delectably light, crispy texture in the oven.
    19 green SmartPoints® per serving
    11 blue SmartPoints® per serving
    6 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com
    CLICK FOR RECIPE CARD
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Crispy Chickpea Grain Bowl with Harissa-Glazed Carrots, Currants & Almonds
    Title
    • ½ cup Cracked Freekeh
    • 1 15.5-Oz Can Chickpeas
    • 1 Lemon
    • 6 oz Carrots
    • 1 bunch Parsley
    • 1 Shallot
    • ½ cup Plain Nonfat Greek Yogurt
    • 2 Tbsps Sliced Roasted Almonds
    • 1 Tbsp Red Harissa Paste
    • 2 Tbsps Dried Currants
    • 1½ oz Feta Cheese
    Dry the chickpeas
    1 Dry the chickpeas

    Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas. Spread onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Arrange in an even layer. Roast 4 to 5 minutes, or until completely dry. Leaving the oven on, remove from the oven.

    2 Roast the chickpeas

    To the pan of dried chickpeas, add a drizzle of olive oil; season with salt and pepper. Carefully stir to coat. Arrange in an even layer. Roast, carefully stirring halfway through, 19 to 21 minutes, or until browned and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

    Roast the chickpeas
    Cook the freekeh
    3 Cook the freekeh

    Meanwhile, add the freekeh to the pot of boiling water and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    4 Prepare the remaining ingredients & make the dressing

    Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Roughly chop the parsley leaves and stems. Roughly chop the almonds. Zest the lemon to get 2 teaspoons (or use the small side of a box grater). Quarter and deseed the lemon. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). Place in a bowl; add the lemon zest, the juice of 2 lemon wedges, and 1 teaspoon of olive oil. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. 

    Prepare the remaining ingredients & make the dressing
    Cook & glaze the carrots
    5 Cook & glaze the carrots

    In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the currants and ¼ cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the carrots are softened and the water has cooked off. Add the harissa paste. Cook, stirring constantly, 30 seconds to 1 minute, or until the carrots are coated. Turn off the heat. Taste, then season with salt and pepper if desired.

    6 Finish & serve your dish

    In a bowl, combine the yogurt, the juice of the remaining lemon wedges, and 1 tablespoon of water. Taste, then season with salt and pepper if desired. To the pot of cooked freekeh, add the lemon- shallot dressing, glazed carrots, and roasted chickpeas. Stir to combine. Taste, then season with salt and pepper if desired. Using your hands, crumble half the cheese (you will have extra). Serve the finished freekeh topped with the lemon yogurt, crumbled cheese, chopped parsley, and chopped almonds. Enjoy!

    Finish & serve your dish
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