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Mediterranean Chickpea Bowl

Course Main Course
Cuisine Mediterranean
Keyword vegetarian
Total Time 1 hour
Servings 2
Author Christine Ma

Ingredients

Lemon herb yogurt sauce

  • ½ cup plain Greek yogurt
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped dill
  • 1 tablespoon lemon juice
  • 1 garlic clove grated
  • salt and pepper

Calabrian chile hummus

  • 14 ounce canned chickpeas
  • ¼ cup reserved canned chickpea liquid
  • 3 tablespoons tahini
  • 1-2 tablespoon Calabrian chilies
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon juice
  • salt and pepper

Brown rice pilaf

  • 1 tablespoon oil
  • ½ medium onion chopped
  • 2 garlic cloves minced
  • 1 cup brown rice
  • ½ cup white wine
  • 2 cups vegetable or chicken stock

Roasted chickpeas

  • 14 ounces canned chickpeas drained, rinsed and dried
  • 1 pint cherry tomatoes
  • 1 bell pepper sliced
  • 1 red onion sliced
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon coriander
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • salt and pepper

Remaining ingredients

  • 2 fried eggs
  • 1 avocado sliced
  • ¼ cup crumbled feta
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped dill

Instructions

  • Preheat oven to 425 degrees F.
  • Make lemon herb yogurt sauce. Combine Greek yogurt with parsley, dill, lemon juice, garlic, salt, and pepper. Stir until well combined and let sit for at least 30 minutes.
  • Make Calabrian chile hummus. In a blender or food processor, blend canned chickpeas with ¼ cup reserved canned liquid, tahini, Calabrian chiles, extra virgin olive oil, garlic, and lemon juice. Add extra Calabrian chilies for a spicier hummus. Blend until smooth. Season with salt and pepper and set aside.
  • Heat 1 tablespoon oil in a medium pot over medium heat. Add chopped onions and garlic and saute until softened, about 3-4 minutes. Add brown rice and white wine and bring to a boil. Add chicken stock and increase heat to high. Bring to a boil, cover pot, and reduce heat to low. Continue to simmer for 15-20 minutes or until all of the liquid has been evaporated and rice is tender. Remove from heat and fluff rice with a fork. Keep warm.
  • Toss chickpeas, cherry tomatoes, sliced red bell pepper, and red onion with olive oil, garlic powder, coriander, onion powder, paprika, oregano, salt, and pepper. Spread in an even layer on a baking sheet and roast for 20 minutes, tossing vegetables halfway through cooking time.
  • Meanwhile, fry eggs until desired degree of doneness.
  • Assemble bowls. Portion rice into two bowls and top with chickpea mixture, sliced avocado, and fried eggs. Place a dollop of hummus and lemon herb yogurt sauce and top with crumbled feta, mint, and dill. Serve with extra sauce on the side.

Notes

The Calabrian chile hummus and lemon herb yogurt sauce can be prepared the day before.