Persian-Spiced Roasted Chickpeas
with couscous / cucumber and pomegranate salad

Name: Persian-Spiced Roasted Chickpeas
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup Stock, any type (sub water); 1/4 tsp Salt; 2 Tbsp Butter; 3/4 cup Couscous, uncooked; 1/2 Onions, medium, diced; 1 Bell peppers, any color, diced; 2 cans Beans, garbanzo (14 oz / 397 g), drain and rinse; 2 Tbsp Oil, olive; 2 Tbsp Lemon juice; 1 tsp Cumin, ground; 1 tsp Turmeric, ground; 1 tsp Salt; 1/4 tsp Cinnamon, ground; for roasting Foil; for serving Yogurt, plain or Greek; 1 lb Cucumbers, diced (preferably a seedless variety, like English cucumbers); 6 leaves Mint, fresh, chopped; 1/4 cup Pomegranate seeds (look for these removed from the pomegranate shells in the produce section; sub chopped nuts or skip); 1 Tbsp Oil, olive; 1 Tbsp Lemon juice

Active: 40 min Total: 1 hr

Original GF Paleo Vegetarian

A lemon and spice marinade builds rich flavor in the chickpeas that are finished on a sheet pan in this colorful meal.
Smarts: Make a double batch of couscous tonight and use the leftovers in the filling for Thursday's stuffed acorn squash.

Proteins

Beans, garbanzo

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Couscous:

Stock, any type - 1 cup (sub water)
Salt - 1/4 tsp
Butter - 2 Tbsp
Couscous, uncooked - 3/4 cup

Persian-Spiced Roasted Chickpeas:

Onions, medium - 1/2 , diced
Bell peppers, any color - 1 , diced
Beans, garbanzo (14 oz / 397 g) - 2 cans , drain and rinse
Oil, olive - 2 Tbsp
Lemon juice - 2 Tbsp
Cumin, ground - 1 tsp
Turmeric, ground - 1 tsp
Salt - 1 tsp
Cinnamon, ground - 1/4 tsp
Foil - for roasting
Yogurt, plain or Greek - for serving

Cucumber and Pomegranate Salad:

Cucumbers - 1 lb , diced (preferably a seedless variety, like English cucumbers)
Mint, fresh - 6 leaves , chopped
Pomegranate seeds - 1/4 cup (look for these removed from the pomegranate shells in the produce section; sub chopped nuts or skip)
Oil, olive - 1 Tbsp
Lemon juice - 1 Tbsp

Prep

Make couscous - (Double if making Thursday’s meal.) Combine stock, salt (portion for couscous), and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
Onions / Bell peppers - Prepare as directed and combine. (Can be done up to 5 days ahead)
Marinate beans - (If prepping right before cooking, get oven heating while beans marinate.) Drain and rinse beans. Combine beans, onions, bell peppers, olive oil (portion for beans), lemon juice (portion for beans), cumin, turmeric, salt (portion for beans), and ground cinnamon. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
Cucumbers / Mint - Prep as directed. (Can be done 1 day ahead)

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Make

Heat oven to 425F / 218C.
Line a sheet pan with foil. Spray the foil with nonstick cooking spray or brush with some oil. Spread beans, onions, and peppers out on prepared pan (no need to drain off marinade). Season with some salt and pepper.
Transfer sheet pan to oven and roast, stirring halfway through cooking, until vegetables are tender, 12 to 15 minutes.
Just before serving, toss together cucumbers, mint, pomegranate seeds, olive oil (portion for salad), and lemon juice (portion for salad). Season with some salt.
If couscous was made ahead, reheat in the microwave (reserve half if doubled).
Serve beans over couscous with yogurt on top. Enjoy salad on the side.

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