Mediterranean Chickpea Grain Bowls Fill 1 Created with Sketch.

with Glazed Carrots, Dates & Lemon Yogurt

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
10 Smart Points

These colorful vegetarian bowls feature hearty barley tossed with crispy chickpeas, earthy marinated beets, and sweet carrots glazed with harissa paste—a smoky, punchy condiment made from sun-dried chile peppers, cumin, coriander, and more. It’s delightfully tempered by the bright, creamy lemon yogurt drizzled on top.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Mediterranean Chickpea Grain Bowls with Glazed Carrots, Dates & 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; 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 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. 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 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. Garnish with the almonds and chopped parsley. Enjoy! 

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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 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. 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 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. Garnish with the almonds and chopped parsley. Enjoy!