Herby Chickpeas & Roasted Red Pepper Sauce Bowl
Prep Time: 20 Mins
Cook Time: 15 Mins
Total Time: 35 Mins
Serves: 2
This is the ultimate meal-prep dish. Meaning the leftovers are just as good as when it was fresh. This is especially true of the herby-sumac chickpeas that taste even better the next day. What brings this bowl together is the roasted red pepper sauce, which is creamy without any dairy. If you are in a rush, you can always use a 340g jar of roasted red peppers. But trust me, roasting the peppers yourself tastes 10x better. The citric acid, or other preservative, makes the sauce taste slightly bitter, and you don’t have quite the same level of smokiness as home-roasted peppers.
Ingredients
Herby chickpeas
1 540ml can chickpeas, drained and rinsed
2 tablespoons parsley, roughly chopped
2 tablespoons mint, roughly chopped
¼ cup finely diced red onion
½ teaspoon sumac
1 tablespoon olive oil
½ tablespoon red wine vinegar
Salt and pepper to taste
Roasted Red pepper sauce
2 red peppers
¼ cup unsalted toasted almonds
1 clove garlic
¼ cup olive oil
½ lemon, juiced
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup steamed broccoli
1/3 cup shredded red cabbage
1 ½ cups cooked bulgur or couscous
10 cucumber slices
Directions
Combine the chickpeas, parsley, mint, onion, sumac, olive oil, red wine vinegar, salt, and pepper in a bowl. Ideally, let the flavours meld for about 30 minutes before serving.
Preheat the oven's broiler and set the rack about 4-5 inches from the top. Line a baking sheet with aluminum foil and place the red peppers on their side so the stem is parallel with the sheet. Turn the red peppers as one side starts to get charred (about 3-4 minutes per side). Rotate until all sides are charred. Remove from the oven and loosely cover them with the foil so that the steam helps the skin shrivel away. Once cool enough to handle, the charred skin should peel right off. Break the pepper open removing the seeds and the stem and then place the red pepper into a food processor along with the almonds, garlic, olive oil, lemon juice, paprika, salt, and pepper. Blend until smooth about 2-3 minutes.
Plate up! Start by adding the bulgur to the base of the bowl, a few spoonfuls of chickpeas, broccoli, cabbage, and cucumber slices. Top with a drizzle of the red pepper sauce.
