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Crispy Chickpea Bowl

Crispy Chickpea Bowl

with Israeli Couscous and Roasted Herbed Veggies

While we love chickpeas in any form, we have to admit: when roasted, they’re pretty spectacular. In this dish, crispy chickpeas meet nutty toasted couscous, creamy feta, and a whole slew of veggies. We only use half the chickpeas, but leftovers make an amazing snack!

Tags:
Veggie
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

4 ounce

Heirloom Grape Tomatoes

¼ ounce

Thyme

2 unit

Scallions

¾ cup

Israeli Couscous

(Contains Wheat)

1 teaspoon

Smoked Paprika

1 box

Chickpeas

½ cup

Feta Cheese

(Contains Milk)

1 unit

Veggie Stock Concentrate

1 unit

Lemon

2 clove

Garlic

Not included in your delivery

1 tablespoon

Butter

(Contains Milk)

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories602 kcal
Energy (kJ)2519 kJ
Fat20 g
Saturated Fat8 g
Carbohydrate83 g
Sugar7 g
Dietary Fiber14 g
Protein25 g
Cholesterol33 mg
Sodium593 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Baking Sheet
Baking Dish
Pot

Instructions

Preheat and prep
1

Wash and dry all produce. Preheat oven to 425 degrees. Drain and rinse half the box of chickpeas (save the rest for another use). Trim zucchini ends, then dice into ½-inch cubes. Halve tomatoes. Strip thyme leaves from stems. Discard stems. Thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lemon.

2

Roast veggies: Toss zucchini, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast about 10 minutes, toss, then continue roasting until golden brown, about another 10 minutes.

Roast chickpeas
3

Toss chickpeas in a baking dish with smoked paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast about 10 minutes, toss, then continue roasting until crispy, about another 10 minutes.

Cook Israeli couscous
4

Heat 1 TBSP butter, garlic, and scallion whites in a medium pot over medium-high heat. Add Israeli couscous and remaining thyme, and stir to coat in butter. Season with salt and pepper. Toss until slightly toasted, 2-3 minutes. Add stock concentrate and 1½ cups water. Bring to a boil, then reduce to a simmer. Stir occasionally until al dente, 10-12 minutes.

Finish couscous
5

Add half the roasted veggies, half the feta, and a squeeze of lemon to cooked couscous. Season with salt and pepper.

6

Plate: Plate couscous mixture, and top with remaining roasted veggies and crispy chickpeas. Sprinkle with scallion greens and remaining feta. Enjoy!

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