Silq bi Bowl with Chickpeas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain and rinse the soaked chickpeas. Add to the Instant Pot with 1.5 liters fresh water and 1 tsp salt. Seal and pressure cook on HIGH for 35 minutes. Natural release fully. Drain, reserving 1/2 cup of the cooking liquid, and set chickpeas aside.

Step 2

Rinse the Instant Pot insert. Set to sauté (medium). Heat 2 tbsp olive oil and add the sliced onion with a pinch of salt. Cook, stirring occasionally, for 12–15 minutes until deeply golden and caramelized. Add the garlic, cumin, allspice, cinnamon, and chili flake and stir 1 minute until fragrant. Add the chard stems and carrots and sauté 3 minutes. Deglaze with the reserved chickpea liquid.

Step 3

Add the cooked chickpeas, mushroom broth, and 2 tbsp pomegranate molasses. Stir to combine. Layer the chard leaves, kale, and kohlrabi over the top — do not stir. Seal the Instant Pot and pressure cook on HIGH for 4 minutes. Quick release. Open and fold the greens gently into the broth. Taste and adjust salt. Stir in lemon juice, lemon zest, and the remaining 1 tbsp pomegranate molasses for brightness.

Step 4

For the pearl couscous: in a medium saucepan, heat 1 tsp olive oil over medium heat. Toast the dry pearl couscous, stirring constantly, for 2–3 minutes until lightly golden and nutty. Add 420ml water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook 10–12 minutes until water is absorbed and couscous is tender. Fluff with a fork.

Step 5

Spoon pearl couscous into wide shallow bowls. Ladle the braised greens and chickpeas generously over the top, making sure to include plenty of broth. Finish each bowl with a scatter of fresh parsley, torn cow parsnip leaves, fried onions, and a final drizzle of pomegranate molasses.