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

Crispy Chickpea Grain Bowl

with Harissa-Glazed Carrots, Currants, & Almonds

Group Created with Sketch. 30 min
Vegetarian Mediterranean Diet i
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Recipe only available for Friday delivery.
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Mediterranean Diet
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving

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.
18 green SmartPoints® per serving
10 blue SmartPoints® per serving
5 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

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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 Shallot
  • 1 bunch Parsley
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Red Harissa Paste
  • 2 Tbsps Dried Currants
  • 1½ oz Feta Cheese
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
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.

Roast the chickpeas
2 Roast the chickpeas

Top the dried chickpeas with 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.

Cook the freekeh
3 Cook the freekeh

While the chickpeas roast, 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.

Prepare the remaining ingredients & make the dressing
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.

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.

Finish the freekeh & serve your dish
6 Finish the freekeh & serve your dish

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. Serve the finished freekeh topped with the tzatziki, chopped parsley, and chopped almonds. Serve the remaining lemon wedges on the side. Enjoy!

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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

Top the dried chickpeas with 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

While the chickpeas roast, 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 the freekeh & serve your dish

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. Serve the finished freekeh topped with the tzatziki, chopped parsley, and chopped almonds. Serve the remaining lemon wedges on the side. Enjoy!

Finish the freekeh & serve your dish