Spiced Chickpea and Yogurt Bowl

Whether you’re looking to try out more plant-based meals, to continue to develop your love for chickpeas, or to explore different types of spices, this simple and healthy recipe is for you!

The pop of flavor and texture from the whole spices harmoniously come together with the creamy yogurt to make this delicious chickpea dish.

Serves: 2

Ingredients:

• 1 cup plain Greek yogurt

• 1 teaspoon za’atar

• 1/2 teaspoon kosher salt

• 3 tablespoons lemon juice and 1 tablespoon grated lemon zest (from 1 lemon)

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon fennel seeds

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• 1 medium jalapeño, deseeded (if desired) and diced

• 1 medium garlic clove, finely minced

• 1 15-oz. can chickpeas, rinsed

• 1 tablespoon parsley, coarsely chopped

• 2 tablespoons dill, coarsely chopped

• Freshly ground black pepper

• Mint leaves for garnish

Instructions:

1. In a medium sized bowl, add the za’atar, one tablespoon of the lemon juice, half of the kosher salt, and freshly ground black pepper to the Greek yogurt. Mix to combine until yogurt is smooth and set aside.

2. Heat two tablespoons of the olive oil in a pan over medium heat. Once hot, add the whole fennel, cumin, and coriander seeds, swirling them around in the oil frequently, until toasted and aromatic, around 2-3 minutes, being careful not to burn them.

3. Add the diced jalapeño and sauté until softened, around 3 minutes, stirring frequently so that the spices do not burn.

4. Add garlic and the remaining lemon juice and zest, cooking until fragrant.

5. Drain and rinse chickpeas, add them to the pan, and cook for another 3 minutes until warm. Season to taste with salt and freshly ground black pepper.

6. Mix in parsley and dill. Spoon chickpeas over the yogurt. Then, drizzle over the remaining olive oil and garnish with mint leaves.

7. Serve and enjoy!