Crispy Chickpea Grain Bowl

with Harissa-Glazed Carrots, Currants & Almonds

35 MIN

2 Servings

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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
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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

fresh

ingredients

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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!

Tips from Home Chefs