Turkish Chickpea and Cauliflower Bowls

Updated at: Thu, 17 Aug 2023 12:27:28 GMT

Step 1

Adjust rack to top position and preheat oven to 425 degrees

Step 2

Drain and rinse chickpeas, pat very dry with paper towels

Step 3

In a small bowl, combine sour cream, 2 tablespoons of feta, and 1 tbsp olive oil. add water one teaspoon at a time until mixture reaches a drizzling consistency. seasoned with salt and pepper

Step 4

toss chickpeas and cauliflower on a baking sheet with a large drizzle of olive oil, 1 tbsp of Turkish spice (cumin, coriander, allspice, garlic, and chili flakes), and a couple big pinches of salt

Step 5

Roast on top rack until chickpeas are crispy and cauliflower is tender, 20 to 25 minutes. Tip: it's natural for chickpeas to pop a bit while roasting.

Step 6

While chickpeas and cauliflower roast, in a small pot, combine couscous, 3/4 cup bone broth or water, and a big pinch of salt bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6 to 8 minutes. Keep covered off heat.

Step 7

Pick cilantro leaves from stems; roughly tear leaves. stir half the cilantro, remaining feta, and 1 tablespoon butter into cooked couscous. Season with salt and pepper.

Step 8

divide couscous between shallow bowls. Top with chickpeas and cauliflower. Drizzle with feta sauce. Garnish with remaining cilantro and serve.

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